Best Honey Curried Roasted Chicken And Vegetables 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

HONEY CURRIED ROASTED CHICKEN AND VEGETABLES

Honey Curried Roasted Chicken and Vegetables image

This yummy roasted chicken and vegetables are glazed in a honey curry sauce. Quick, easy and delicious.

Provided by MarieRynr

Categories Chicken

Time 1h14m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

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

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.
Turn chicken over, breast side up and 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 799.4, Fat 41.1, SaturatedFat 13.6, Cholesterol 185.4, Sodium 631.7, Carbohydrate 62.3, Fiber 5.4, Sugar 36.7, Protein 47.5

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