This recipe creates a lightly spiced, fruity and mustardy roast chicken. It's easy and pretty quick. Serve with rice or potatoes, with a side of vegetables for a hearty meal.
I make this quite a bit but I used BLSL chicken breasts instead of skin on chicken pieces, I flip flop the apricot jam and dijon mustard amounts. and I also increase the curry powder to a full tablespoon. I like to serve this with vegetable fried rice or a vegetable stir fry and steamed white rice. Great for a quick weeknight dinner. NOTE: This is also good with pork. - 29 Nov 2011 (Review from Allrecipes US | Canada)
Delicious! I used 4 chicken breasts instead and didn't marinade as long and it still worked perfectly. Lower cooking time to 30 minutes if using just the breasts. - 19 Jan 2003 (Review from Allrecipes US | Canada)
This was really good. I made it for 100 people for Mothers Day Brunch and got a lot of compliments. I thought the marinade was too sweet before I poured it on so I added more dijon mustard to it. I discovered later that I didn't really need to do that because the spices balance out the sweetness perfectly. I am not fond of chicken on the bone and next time I think I will try using breasts as someone else had suggested. The spices on this recipe are perfect-don't change a thing!!! - 11 May 2004 (Review from Allrecipes US | Canada)