A couple of years ago I was sent a review copy of The Six O’Clock Scramble: Quick, Healthy, and Delicious Dinner Recipes for Busy Families. I have enjoyed several recipes from it and then it somehow slipped out of favor and hid on the shelf that holds my cookbooks! A while back a friend of mine asked if she could borrow some cookbooks to get some new ideas and I saw that one and loaned it to her. She went out and bought her own copy she liked it so much and just sent me a list of several recipes she’d really enjoyed, one of which was this chicken, which I made last night.
It is super easy with just 5 ingredients. I mixed up the sauce at lunch and cut up my whole chicken to marinate in it until dinner time.
Baked Curry, Mustard & Honey Chicken
- 4 Tbs butter
- 1/4 cup Dijon mustard
- 1/2 cup honey
- 1 tsp curry powder
- 8 pieces of bone-in chicken
- Melt the butter and stir in the mustard, honey and curry powder. I've written her measurements above but I might cut down on the honey a bit next time. It seemed just a tad sweet--but good!
- Put the chicken in a baking pan and pour the sauce over it. Flip the chicken around so it's coated, then put skin side down. If you're not baking it now, cover and refrigerate, then pull out while the oven is preheating so you don't stick a too-cold baking dish in the hot oven. (Alternately, you could marinate the chicken in a freezer bag, then put in the baking dish before baking.)
- Preheat the oven to 350 F. Bake the chicken 30 minutes, then turn the pieces over so the skin is up so it can get crispy. Bake another 25-30 minutes. If you like extra crispy skin, like we do, put it under the broiler the last 5 minutes or so.
I served this with plain rice and a green salad with salsa dressing. Leftovers of everything were great today for lunch!
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