This saucy Honey Mustard Chicken recipe - with its curry and garlic kick - is an easy to prepare, kid-friendly crowd pleaser. With its minimal prep, it's a good choice for busy weeknights. Giora Shimoni also likes to serve it for Jewish holiday and Shabbat lunches, because it reheats well, and wont dry out on the Shabbat plata (hotplate). And since honey symbolizes wishes for a sweet new year, it's a natural fit for Rosh Hashanah lunch menus.
Miri's Recipe Testing Notes and Tips:
Though the recipe calls for whole chicken cut into 8 pieces, you can also use an equivalent amount of bone-in chicken parts, such as breasts, thighs, drumsticks, or wings. Just keep in mind that smaller parts will cook more quickly. So, if you go with a pan full of wings, adjust the cooking time accordingly.
To keep the honey from sticking to the measuring cup, try rinsing it it warm water first. Or, measure the oil first, and use the same cup for the honey.
Make it a Meal: Serve the chicken over Turmeric Rice with Golden Raisins with a side of steamed asparagus. Or go for a Southern food-inspired menu and offer corn on the cob, cole slaw, a hunk of dairy-free cornbread, and sauteed spinach. Either menu would go well with a Cherry and Nectarine Crisp for dessert.
Updated by Miri Rotkovitz
- 1 (3-1/2 to 4 pound) chicken, cut into 8 pieces
- 1/2 cup honey
- 1/4 cup extra virgin olive oil or canola oil
- 1/4 cup Dijon mustard
- 1 teaspoon curry powder
- 1 teaspoon sea or kosher salt
- 1 large clove garlic, peeled and finely chopped
- In a small bowl, whisk together the honey, oil, mustard, curry powder, salt, and garlic.
- Place the chicken in a dish or zipper-top bag. Pour the dressing over the chicken, turning to coat the pieces. Seal the bag or cover the dish and marinate the chicken in the refrigerator for at least 2 hours, or overnight.
- Preheat oven to 375°F (180°C). Place chicken pieces skin-side down in a roasting pan or baking dish. Cover and bake for 30 minutes.
- Uncover the chicken, turn the pieces skin-side up, and baste. Return the chicken to the oven and bake, basting once or twice more, until the chicken is cooked through, the sauce thickens, and the skin is golden, about 1 hour. (The chicken is ready when the meat is opaque, the juices run clear, and an instant read thermometer inserted in the thickest piece reads 165° F).