I just love how easy this recipe is to put together! I like to bake the chicken ahead, chill it, and serve it as "finger food" for informal gatherings and picnics.
- 2 broiler/fryer chickens, cut up
- 1/2 cup butter, cubed
- 1/2 cup honey
- 1/4 cup Dijon mustard
- 1 teaspoon curry powder
- 1/2 teaspoon salt
- Place chicken in a large shallow baking pan. In saucepan, melt butter; stir in the remaining ingredients and heat through. Brush glaze over chicken.
- Bake at 350° for 1-1/4 hours or until chicken juices run clear, basting frequently with sauce. Yield: 6-8 servings.
Originally published as Honey-Mustard Baked Chicken in Country Extra September 1990, p45
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Honey-Mustard Baked Chicken
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Sort By :
Reviewed Nov. 10, 2011
"I have made this for years. It makes the house smell so good and goes well over rice or noodles. I always make extra sauce than what the recipe calls for."