Honey Mustard Roast Chicken

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Honey Mustard Roast Chicken


Honey Mustard Chicken

Nothing says Sunday dinner like a roasted chicken…….Honey Mustard Roast Chicken.

When I was growing up, having a roasted chicken was like a mini Thanksgiving. We usually had mashed potatoes with gravy, and corn. We had corn because that was about the only vegetable my picky brother and I would eat. But, the best part was, my Grandma’s  stuffing…….every family has a special dressing for holidays and my Grandma’s was the dressing that we all fought over when it was time to go home and she was packing the goodie bags. Lucky for me I lived right next door, so I had special access. The dressing has special memories of holidays and Sunday dinners.

Back in the day when everything, and I do mean everything was cooked until it was falling off the bone. The only complaint I had was that sometimes the chicken was dry…….well until you covered it with gravy. So, what to do to make that Sunday chicken moist……….

One of my favorite recipes is Simple Roasted Chicken ……….only salt and pepper on a very well dried bird and into a high heat oven…….I know, I was skeptical at first too, but it is truly the best chicken.

 A nice sauce can produce a moist bird, as is the case with this “yard bird” recipe. On top of super yummy, it’s super duper easy. Mix, pour, bake, gobble up………more on the gobbler meal later in the week.

A simple sauce of yellow mustard, soy sauce, honey, and curry powder poured over the chicken and roasted……..hmmm,hmmm,hmmm………..it was delicious.

You can serve this with potatoes, rice, pasta, or as Tim and I did……… the Roasted Pear Salad.

Leftovers…….if you have any……..which I suspect you will not……….can be used in chicken sandwiches, or added to a pasta or soup dish.

Honey Mustard Chicken Collage

When you can’t decide on what to fix for a special Sunday dinner, give this bird a try!!

Honey Mustard Roast Chicken
Author: 
Serves: 4
 
Ingredients
  • 1 WHOLE CHICKEN -3LBS.
  • 1T CURRY POWDER
  • 1T SOY SAUCE
  • 3T MUSTARD
  • 3T HONEY
Instructions
  1. RINSE & DRY CHICKEN
  2. PLACE CHICKEN IN A SHALLOW CASSEROLE DISH.
  3. TIE LEGS & TUCK WINGS UNDER BREAST.
  4. MIX TOGETHER CURRY, SOY SAUCE, MUSTARD & HONEY.
  5. SPREAD OVER CHICKEN COATING EVENLY.
  6. ROAST AT 350* FOR 60-65 MIN. BASTING OCCASIONALLY

 

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