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Honey Curried Roasted Chicken and Vegetables
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Prep Time:
15 minutes
Cook Time:
90 minutes
Total Time:
105 minutes
Succulent roasted chicken and veggies in savory honey curry glaze. Effortless one-pan meal.
Ingredients:
  • 1 (3 pound) whole chicken
  • 4 medium red potatoes, peeled and quartered
  • 6 carrots, cut into 1/2 inch pieces
  • 0.66666668653488 cup honey
  • 0.33333334326744 cup Dijon mustard
  • 3 tablespoons butter
  • 2 tablespoons finely chopped onion
  • 2.5 teaspoons curry powder
  • 0.25 teaspoon red pepper flakes
  • 0.25 teaspoon ground ginger
  • 0.25 teaspoon finely chopped garlic
  • 12 whole fresh mushrooms
  • 2 apples, cored and quartered
Instructions:
  • Preheat your oven to a toasty 350 degrees F (175 degrees C).
  • Roast the chicken breast-side down on a rack in a preheated oven for 1 hour in a roasting pan.
  • In a pot, cover the potatoes and carrots with water and bring to a boil. Cook for 20 minutes or until tender.
  • Combine honey, mustard, butter, onion, curry powder, salt, cayenne pepper, ginger, and garlic in a saucepan. Boil while stirring, then remove from heat and set aside.
  • After removing the drippings from the roasting pan, place the potatoes, carrots, mushrooms, and apples around the chicken. Drizzle the honey mixture over the chicken and vegetables. Roast for an additional 20 minutes until the glaze has browned, and ensure the chicken reaches an internal temperature of 180°F (85°C).

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