Best Curried Roast Chicken With Grapefruit Honey And Thyme Recipes

HONEY CURRIED ROASTED CHICKEN AND VEGETABLES

Honey Curried Roasted Chicken and Vegetables image

Yummy roasted chicken and vegetables glazed in a honey and curry sauce. Quick and easy one-dish recipe.

Provided by KL1KX

Categories Main Dish Recipes Curries Chicken

Time 1h45m

Yield 6

Number Of Ingredients 14

Ingredients

1 (3 pound) whole chicken
4 medium red potatoes, peeled and quartered
6 carrots, cut into 1/2 inch pieces
⅔ cup honey
⅓ cup Dijon mustard
3 tablespoons butter
2 tablespoons finely chopped onion
2 ½ teaspoons curry powder
½ teaspoon salt
¼ teaspoon red pepper flakes
¼ teaspoon ground ginger
¼ teaspoon finely chopped garlic
12 whole fresh mushrooms
2 apples, cored and quartered

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Place the chicken breast side down on a rack in a roasting pan, and roast 1 hour in the preheated oven.
Place the potatoes and carrots in a pot with enough water to cover, and bring to a boil. Cook 20 minutes, or until tender.
In a saucepan, mix the honey, mustard, butter, onion, curry powder, salt, cayenne pepper, ginger, and garlic. Bring to a boil, stirring constantly. Remove from heat, and set aside.
Drain the drippings from the roasting pan. Arrange the potatoes, carrots, mushrooms, and apples around the chicken. Drizzle the chicken and vegetables with the honey mixture. Continue roasting 20 minutes, or until the glaze has browned. The chicken meat should reach an internal temperature of 180 degrees F (85 degrees C).

Nutrition Facts : Calories 625.2 calories, Carbohydrate 70.7 g, Cholesterol 112.3 mg, Fat 23.5 g, Fiber 6 g, Protein 35.4 g, SaturatedFat 8.5 g, Sodium 716.3 mg, Sugar 40.8 g

CURRIED ROAST CHICKEN WITH GRAPEFRUIT, HONEY AND THYME

Curried Roast Chicken With Grapefruit, Honey and Thyme image

Sweet and savory curry powder is combined with honey and a pleasantly tart grapefruit juice to create a rich glaze for your above-average weeknight bird. Roasting the chicken low and slow keeps the meat moist, and basting frequently prevents the caramelization of the sauce from scorching. Serve with a side of greens such as spinach, kale or Swiss chard that have been sautéed in lots of garlic and oil.

Provided by Colu Henry

Categories dinner, weekday, poultry, main course

Time 1h20m

Yield 4 servings

Number Of Ingredients 6

Ingredients

1 (3 1/2-pound) whole chicken
Kosher salt and black pepper
1/3 cup grapefruit juice, freshly squeezed, if possible
1/4 cup honey
1 teaspoon curry powder
1 tablespoon finely chopped thyme

Steps:

Heat the oven to 375 degrees. Pat the chicken dry and season it well with salt and pepper, both inside and out. Place the chicken breast-side up in a 10-inch cast-iron or ovenproof skillet.
In a medium bowl, whisk together the grapefruit juice, honey, curry powder and thyme. Spoon all the mixture over the chicken, making sure it is evenly covered.
Roast the chicken for 30 minutes, basting every 15 minutes or so. Turn heat down to 325 degrees and continue basting the chicken with the pan juices until the skin is lacquered with sauce and the chicken registers 165 degrees with an instant thermometer in the thickest part of the thigh, about 45 to 50 minutes more. If skin is starting to become too dark, tent with foil. Allow the chicken to rest for 10 minutes before carving.

Nutrition Facts : @context http, Calories 660, UnsaturatedFat 26 grams, Carbohydrate 21 grams, Fat 41 grams, Fiber 1 gram, Protein 51 grams, SaturatedFat 12 grams, Sodium 1029 milligrams, Sugar 19 grams, TransFat 0 grams