Honey-Baked Chicken

"My mom passed this on to me. It was one of the first recipes I tried. Very easy, very good! *Please note that the curry is NOT strong, though garlic may be a nice addition it should not be substituted for the curry. Try it even if you don't think you like curry, it really makes the recipe, you won't be disappointed."
 
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photo by thepurpleturtle photo by thepurpleturtle
photo by thepurpleturtle
photo by thepurpleturtle photo by thepurpleturtle
photo by thepurpleturtle photo by thepurpleturtle
photo by Jazziegirl8751 photo by Jazziegirl8751
Ready In:
1hr 10mins
Ingredients:
6
Serves:
4-6
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ingredients

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directions

  • Arrange chicken, skin side up, in a shallow casserole dish.
  • Combine remaining ingredients and pour over chicken.
  • Bake at 350F for about 1 hour, until browned and tender.
  • Baste every 15 minutes.
  • Nice with rice.

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Reviews

  1. I really enjoyed this recipe. As promised, it was quick and easy. Since my family doesn't like curry, I just substituted with garlic powder. I especially enjoyed the colour the sauce gave the chicken.
     
  2. I love this recipe. I make this at least once a month because it is so easy. Only thing different I do is I use butter instead of margarine and a lot less of it, about a 2 tblsp, does not seem to take away from the wonderful flavor at all. As a matter of fact I am going to make that right now!
     
  3. It was pretty greasy from all the butter. The flavor was nice, but a bit weak. Maybe more honey and less butter would cut down on the grease and add to the flavor.
     
  4. Thanks Jenny! This was really good. I used 3 frozen chicken breasts (the frozen boxed kind), so I didn't add any salt since I find those chicken breasts kind of salty to start with. I made the recipe as stated and added a bit of garlic powder and dried chopped onion to the sauce. DH doesn't like curry but I added it anyway and he admitted that he couldn't really taste it.
     
  5. I LOVE this chicken. When I first made it, I thought it called for dry mustard, so I used that. It was fabulous. Now I use that as well as 2T of country dijon mustard and a teeny bit of cayenne pepper. It's so good, when I make the sauce, I double it and freeze half in a ziplock baggie. Then next time I just warm the bag in the sink and pour it on. (2 minute prep time for a great dish, can't beat that)
     
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Tweaks

  1. I recorded this as my Granny made it. I omit the salt and use just a little melted butter instead of all that margarine.
     
  2. This is delicious! I did use garlic powder instead of curry and it was fine. However, the family has decided that next time we will be brave and try it with curry.
     
  3. I love this recipe. I make this at least once a month because it is so easy. Only thing different I do is I use butter instead of margarine and a lot less of it, about a 2 tblsp, does not seem to take away from the wonderful flavor at all. As a matter of fact I am going to make that right now!
     

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