Honey Curried Roasted Chicken And Vegetables Recipes

HONEY-ROASTED CHICKEN & ROOT VEGETABLES

Steps:

• Preheat oven to 375°. Combine salt, pepper, rosemary and thyme. In a large skillet, heat 1 tablespoon olive oil and butter over medium-high heat. Sprinkle half the seasoning mixture over chicken breasts. Add to skillet; cook until golden brown, 2-3 minutes per side. Remove and set aside. Add wine and 2 tablespoons honey to pan; cook 2-3 minutes, stirring to loosen browned bits., Combine sweet potatoes, carrots and fennel in a microwave-safe bowl. Add remaining olive oil, seasonings and honey to vegetables; stir to combine. Microwave, covered, until potatoes are just tender, 10 minutes. , Transfer vegetables to a shallow roasting pan. Add chicken stock, wine mixture and bay leaves; top vegetables with chicken. Roast until a thermometer inserted in chicken reads 165°, 25-30 minutes. Discard bay leaves. Serve with vegetables and sauce.

CURRIED ROAST CHICKEN WITH GRAPEFRUIT, HONEY AND THYME

Steps:

• Heat the oven to 375 degrees. Pat the chicken dry and season it well with salt and pepper, both inside and out. Place the chicken breast-side up in a 10-inch cast-iron or ovenproof skillet.
• In a medium bowl, whisk together the grapefruit juice, honey, curry powder and thyme. Spoon all the mixture over the chicken, making sure it is evenly covered.
• Roast the chicken for 30 minutes, basting every 15 minutes or so. Turn heat down to 325 degrees and continue basting the chicken with the pan juices until the skin is lacquered with sauce and the chicken registers 165 degrees with an instant thermometer in the thickest part of the thigh, about 45 to 50 minutes more. If skin is starting to become too dark, tent with foil. Allow the chicken to rest for 10 minutes before carving.

HONEY CURRIED ROASTED CHICKEN AND VEGETABLES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place the chicken breast side down on a rack in a roasting pan, and roast 1 hour in the preheated oven.
• Place the potatoes and carrots in a pot with enough water to cover, and bring to a boil.
• Cook 20 minutes, or until tender.
• In a saucepan, mix the honey, mustard, butter, onion, curry powder, salt, cayenne pepper, ginger, and garlic.
• Bring to a boil, stirring constantly.
• Remove from heat, and set aside.
• Turn chicken over, breast side up and 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 180 degrees F (85 degrees C).

EASY CHICKEN CURRY WITH VEGETABLES

Steps:

• Cook 1 tablespoon of the oil, the curry paste and onions in a large saute pan over medium heat, stirring often and letting sizzle, 5 to 6 minutes. Pat the chicken dry, sprinkle with salt and pepper and add the remaining oil to the pan. Cook the chicken in the onion-curry mixture until golden on all sides. Add the broccoli, carrots, basil, garlic and lime zest and cook, stirring, until the vegetables are coated, about 2 minutes. Add the coconut milk, chicken stock and tomatoes and bring to a simmer. Let the chicken simmer until cooked through and the sauce begins to thicken, about 20 minutes. Squeeze with lime juice before serving.

CURRIED ROAST CHICKEN, DURBAN STYLE

Steps:

• Cut two deep diagonal slits, down to the bone, in each chicken breast and one in each leg and thigh. Place chicken, breast side up, on a sheet of heavy-duty foil large enough to enclose it. Place in a roasting pan.
• Place lemon juice, ginger, garlic, chilies, salt, oil, cumin and coriander in a blender and process to a thick purée. Rub purée over chicken, inside and out, and into slits. Set chicken aside 30 minutes.
• Heat oven to 400 degrees. Dust chicken with chili powder and black pepper, enclose in foil and crimp to seal. Roast 1 hour.
• Open foil and baste chicken. Return, uncovered, to oven for 15 minutes, basting twice more. Transfer chicken to serving platter. Pour juices from foil into a small dish and serve alongside chicken.

HONEY CURRIED ROASTED CHICKEN AND VEGETABLES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place the chicken breast side down on a rack in a roasting pan, and roast 1 hour in the preheated oven.
• Place the potatoes and carrots in a pot with enough water to cover, and bring to a boil. Cook 20 minutes, or until tender.
• In a saucepan, mix the honey, mustard, butter, onion, curry powder, salt, cayenne pepper, ginger, and garlic. Bring to a boil, stirring constantly. Remove from heat, and set aside.
• 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 180 degrees F (85 degrees C).

CURRIED CHICKEN AND VEGETABLES

Steps:

• Combine first 10 ingredients in a small sauce pan.
• Bring to boil, stirring constantly.
• Remove from heat and set aside.
• Place washed chicken breast side up in a shallow roasting pan.
• Brush skin with oil or melted butter.
• (if using duck, prick skin all over to allow fat to drain).
• Roast chicken, uncovered for 1 1/4 to 1 1/2 hours (duck, 1 3/4 to 2 1/4 hours- goose, 2 1/4 to 2 3/4 hours).
• In the meantime, cook potatoes and carrots in boiling salted water until nearly done.
• Drain.
• The last 20 minutes, drain the fat from the roasting pan of chicken.
• Arrange vegetables and the uncooked apples around the bird.
• Spoon honey mixture over chicken, vegetables and apples.
• Roast 20 minutes longer or until a meat thermometer registers 185 degrees and vegetables and apples are tender.
• Baste occasionally with honey mixture during roasting and again before serving.

CURRY CHICKEN AND VEGETABLES

Steps:

• In a small bowl, combine the cornstarch, curry and red pepper flakes. Stir in broth and soy sauce until smooth; set aside. In a large nonstick skillet or wok coated with cooking spray, stir-fry chicken in 1 teaspoon oil for 5-6 minutes or until chicken juices run clear. Remove and keep warm. , In the same pan, stir-fry carrots and garlic in remaining oil for 1 minute. Stir in broccoli; cook 2 minutes longer. Add onions; cook 1-2 minutes longer. , Stir broth mixture and stir into vegetables. Bring to a boil; cook and stir for 2 minutes or until thickened. Return chicken to the pan; heat through.

HONEY CURRIED CHICKEN

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Lay chicken pieces in a 9x13 inch baking dish. In a small microwave safe bowl mix together the mustard, honey and curry powder. Microwave on HIGH (full power) for 1 minute. Add all of the mushrooms, mix together, and pour mixture over chicken. Bake in the preheated oven for 45 to 50 minutes or until chicken is cooked through and juices run clear. Turn chicken pieces after 1/2 hour of baking. When done, chicken will be a beautiful golden brown.