Sweet Curry Roasted Chicken with Vegetables

    Sweet Curry Roasted Chicken with Vegetables


    201 people made this

    About this recipe: This chicken is glazed with honey and curry, before being roasted. It's a quick and easy, yet delicious one-dish recipe. Serve with rice, potatoes or pasta for a good square meal.

    Serves: 6 

    • 1 (1.35kg) whole chicken
    • 4 medium red potatoes, peeled and quartered
    • 6 carrots, cut into 1cm pieces
    • 150ml honey
    • 75ml Dijon mustard
    • 45g butter
    • 2 tablespoons finely chopped onion
    • 2 1/2 teaspoons curry powder
    • 1/2 teaspoon salt
    • 1/4 teaspoon crushed chillies
    • 1/4 teaspoon ground ginger
    • 1/4 teaspoon finely chopped garlic
    • 12 fresh mushrooms, kept whole
    • 2 apples, cored and quartered

    Prep:15min  ›  Cook:1hr30min  ›  Ready in:1hr45min 

    1. Preheat oven to 180 C / Gas 4.
    2. Place the chicken breast side down on a rack in a roasting tin and roast 1 hour in the preheated oven.
    3. Place the potatoes and carrots in a pot with enough water to cover, then bring to the boil. Cook 20 minutes, or until tender.
    4. In a saucepan, mix the honey, mustard, butter, onion, curry powder, salt, cayenne pepper, ginger and garlic. Bring to the boil, stirring constantly. Remove from heat and set aside.
    5. Drain the drippings from the roasting pan. Arrange the potatoes, carrots, mushrooms, and apples around the chicken. Drizzle the chicken and vegetables with the honey mixture. Continue roasting 20 minutes or until the glaze has browned. The chicken meat should reach an internal temperature of 85 degrees C.

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