CURRIED CHICKEN AND VEGETABLES

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I don't remember where I got this delicious chicken recipe. I have it hand written on a piece of paper in the back of a cookbook. Another kid pleaser. Sweet with just a touch of spice.

Provided by Karen From Colorado

Categories     One Dish Meal

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 15

1/2 cup honey
1/4 cup mustard
1/4 cup butter or 1/4 cup margarine
2 teaspoons finely chopped onions
2 teaspoons water
1 garlic clove, minced
2 teaspoons curry powder
1 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon ginger
1 (5 lb) duck or 1 (5 lb) goose
cooking oil or melted butter
2 large potatoes, peeled and quartered or 8 new potatoes
6 medium carrots, sliced into 1/2 inch pieces
2 medium apples, cored and cut into wedges

Steps:

  • Combine first 10 ingredients in a small sauce pan.
  • Bring to boil, stirring constantly.
  • Remove from heat and set aside.
  • Place washed chicken breast side up in a shallow roasting pan.
  • Brush skin with oil or melted butter.
  • (if using duck, prick skin all over to allow fat to drain).
  • Roast chicken, uncovered for 1 1/4 to 1 1/2 hours (duck, 1 3/4 to 2 1/4 hours- goose, 2 1/4 to 2 3/4 hours).
  • In the meantime, cook potatoes and carrots in boiling salted water until nearly done.
  • Drain.
  • The last 20 minutes, drain the fat from the roasting pan of chicken.
  • Arrange vegetables and the uncooked apples around the bird.
  • Spoon honey mixture over chicken, vegetables and apples.
  • Roast 20 minutes longer or until a meat thermometer registers 185 degrees and vegetables and apples are tender.
  • Baste occasionally with honey mixture during roasting and again before serving.

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