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Honey-Mustard Chicken

March/April 1996

Your rating: None Average: 4.2 (13 votes)

Honey, mustard and curry powder transfer an ordinary roast chicken into something extraordinary. Make it a meal: Serve with Golden Couscous with Currants and steamed carrots.



READER'S COMMENT:
"Very light, easy to make and the chicken was yummy. The sauce did not seem plentiful for 3 pounds of chicken, so I made it with 1.5 pounds of skinless chicken breasts. Because I do not like curry, I substituted with garlic powder. I also...
Honey-Mustard Chicken Recipe

Makes: 4 servings, 2 pieces each

Active Time:

Total Time:

Ingredients

  • 3 tablespoons honey
  • 3 tablespoons grainy mustard
  • 1 tablespoon canola oil
  • 1 1/2 teaspoons curry powder, preferably Madras
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1 3-pound chicken, skin removed, trimmed and cut into 8 pieces

Preparation

  1. Preheat oven to 400°F. Line a baking sheet with aluminum foil, coat a rack with cooking spray and set it on top.
  2. Combine honey, mustard, oil, curry powder, salt and pepper in a small bowl. Brush chicken pieces all over with the mustard glaze; set the pieces on the rack.
  3. Bake, basting occasionally, until the chicken is golden on the outside and no longer pink in the center, about 35 to 40 minutes.

Nutrition

Per serving: 397 calories; 8 g fat (1 g sat, 3 g mono); 158 mg cholesterol; 15 g carbohydrates; 64 g protein; 1 g fiber; 699 mg sodium; 735 mg potassium.

Nutrition Bonus: Selenium (70% daily value), Potassium (21% dv), Magnesium (20% dv), Zinc (15% dv).

Carbohydrate Servings: 1

Exchanges: 1 other carbohydrate, 9 very lean meat, 1 fat


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Recipe Categories

Type of Dish
Main dish, poultry
Ethnic/Regional
Indian
Middle Eastern
Moroccan
Ease of Preparation
Easy
Total Time
45 minutes or less
Servings
4
Main Ingredient
Chicken
Preparation/ Technique
Bake
Meal/Course
Dinner

Publication
March/April 1996

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