Sweet Curry Roasted Chicken with Vegetables

    1 hour 45 min

    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.

    204 people made this

    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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    Reviews & ratings
    Average global rating:

    Reviews in English (170)


    *Revised* Note: vegetables should be roasted at 400 degrees, not 350 (no preboiling - it saps flavor and prevents carmelization). Because of the different cooking temperatures, I roast the veggies and chicken separately. (If you only have 1 oven, preroast the veggies first, set them aside, and then cook the chicken. When chicken is done, let it rest under foil, increase the oven temp, and finish roasting veggies. That way, by the time the juices have settled back in the chicken, the veggies are hot and done.) I find that adding a little water to the glaze SIGNIFICANTLY improves the color and texture. Otherwise it will be too thick when cooked. Also, to avoid burning the glaze, pour over chicken 15 minutes before the timer ends instead of 20 min. You'll definitely want to make extra sauce to serve on the side.  -  06 Nov 2007  (Review from Allrecipes US | Canada)


    I adapted this for a crock pot - I just placed the veggies on bottom, then the chicken on top, and then I poured the sauce on top. It was great - soft and flavorful!  -  06 Sep 2006  (Review from Allrecipes US | Canada)


    The taste of this dish is EXCELLENT, and we don't usually like curry! I was amazed! On the downside, the chicken took much longer to cook than the given time of 1hr 20 min. Our 3.5lb chicken took a bit over 2 hours, at 350! Next time around, I will add the veggies in at the same time as I start cooking the chicken, because they also took a much longer time to "brown" with the glaze (I had to broil for a few minutes). I would still add the glaze in at the last 20 min, to avoid burning. I will also SKIP parboiling the potatoes and carrots, as they never really carmelized by boiling and then roasting. But, the dish was still fantastic!  -  08 Jan 2005  (Review from Allrecipes US | Canada)