I have always found honey and dijon mustard to be a delicious, no-fail duo. Whether for a chicken, salmon or london broil marinade, salad dressing or dip, the sweet and tangy combination always provides great flavor. A few years ago, I was hoping to take my predictable honey roasted chicken recipe up a notch, so I did what I always do when searching for cooking inspiration, I headed on-line. I somehow came across the recipe for Honey Baked Chicken at allrecipes.com which intrigued me because of the addition of curry powder to the honey mustard dressing. Not having any curry powder, I tried it with turmeric and the result was AMAZING! I served it one Friday night for dinner, and for the first time ever, I barely had enough chicken because everyone kept taking more. I was so excited to have found such an easy recipe (it only took me 5 minutes to prepare) that was so full of flavor. Besides for switching turmeric for curry, I have adapted the original recipe a few ways, including substituting olive oil for butter to make it kosher and healthier (I also cut the amount of fat in half), and by slightly reducing the honey to save some calories. This unbelievably easy and delicious dish has come to be a regular at my Friday night table
5 Minute Honey Mustard Roasted Chicken
1 whole chicken cut into 10
4-6 garlic cloves, peeled
1 teaspoon salt
1 teaspoon turmeric
1/4 cup honey
1/4 cup olive oil
3 heaping tablespoons dijon mustard
Preheat oven to 350. Line the bottom of baking pan with onion rings and garlic cloves.
Lay chicken pieces, skin side up, over onions and garlic. Mix together all remaining ingredients (salt, turmeric, honey, olive oil and mustard) and “paint” over chicken. Bake uncovered about an hour and 15 minutes. Baste with juices at least once during cooking, best after first 30 minutes of baking.