Try out 43 New Recipes

Honey Curried Roasted Chicken and Vegetables
COOK TIME 1 Hr 30 Min
READY IN 1 Hr 45 Min

PREP TIME  15 Min

INGREDIENTS
1 (3 pound) whole chicken
4 medium red potatoes, peeled and quartered
6 carrots, cut into 1/2 inch pieces
2/3 cup honey
1/3 cup Dijon mustard
3 tablespoons butter
2 tablespoons finely chopped onion
2 1/2 teaspoons curry powder
1/2 teaspoon salt
1/4 teaspoon red pepper flakes
1/4 teaspoon ground ginger
1/4 teaspoon finely chopped garlic
12 whole fresh mushrooms
2 apples, cored and quartered (optional)

DIRECTIONS
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).

I didn’t have a whole chicken, so I used breasts instead. Also didn’t have the apples or mushrooms, so basically had mustard curried honey chicken with veggies. I like curry, so I thought it was good, but definitely have to keep tweaking this recipe to get it to where I like it.

Blue Cheese Chicken Wing Dip

INGREDIENTS
2 skinless, boneless chicken breast halves
1 (12 fluid ounce) can or bottle hot chicken wing sauce (don’t use the whole bottle)
6 tablespoons butter (omit butter)
1 (8 ounce) package cream cheese, softened
1 (16 ounce) bottle blue cheese dressing (make your own, use less)

Serve with corn chips or celery.

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Place chicken in a pot with enough water to cover. Bring to a boil and cook 25 minutes, until chicken juices run clear. Drain liquid from pot and shred chicken. Mix wing sauce and butter into pot. Bring to a boil, reduce heat to low and simmer 10 minutes.
Spread cream cheese over the bottom of an 8×8 inch baking dish. Pour chicken mixture over cream cheese. Top with dressing.
Bake 15 minutes in the preheated oven, until hot and bubbly.

Tried this one a few days ago, very yummy if you are a buffalo wing fan, which I am. I would never use bottled blue cheese ever again, after making my own and finding out how damn superior it is. Also, a full bottle of hot sauce or wing sauce is not necessary, makes it too runny.