Curried Honey Dijon Roasted Chicken

I can't remember how I discovered Closet Cooking, but one of the recipes that intrigued me a lot was the Curried Honey Dijon Roasted Chicken that the blogger discovered on another blog. His food porn picture of this recipe looked absolutely delicious. Not knowing if Kevin would like this, I hesitated for a month about this recipe. Kev is not a big fan of sauces and condiments, besides Ketchup. I think he's just way too safe. So sometimes i'll be brave and make him try all these new recipes that I discover through the beautiful world of food blogging. I also hesitated, because I don't like Dijon. I don't mind mustard and I love honey mustard and sometimes even honey Dijon if the dijon isn't too overpowering. And then the odd addition of curry made me wonder if I should skip that step in the recipe, but decided to try it. I used a mix of Closet Cooking's measurements and the original recipes measurements.






1/2 cup honey
1/3 cup Dijon mustard
1 teaspoon curry powder
2 tablespoons soy sauce
cayenne pepper to taste (or some other form of heat)
pepper to taste
10 chicken thighs (with bone and skin)


1. Mix everything but the chicken in a bowl.
2. Add the chicken, cover and marinate in the fridge for at least an hour. (I did it for nearly 6 hours)
3. Place the chicken in a baking dish (reserving the marinade)
4. Bake uncovered in a 375F oven for 20 minutes.
5. Brush on some of the marinade.
6. Bake uncovered until the juices run clear, about 20-30 minutes, brushing with the marinade periodically.



If you are afraid that the chicken will burn, please cover the chicken with foil for the first 20 min of baking. Closet Cooking and orginal recipe recommended this, but I didn't cover it and it didn't burn, just golden. But some ovens run higher. So be aware of this. You can also use chicken breast for this recipe, but like closet cooking, I think chicken legs are not as dry. The results were great. I think we both enjoyed. I served it with boiled vegetables and white rice. The recipe was supposed to use equal amounts of honey and dijon, but I didn't want to taste the dijon too much, so I used more honey. I also did not use as much curry as Closet Cooking (he used 1 Tbsp), instead I followed the original blogger and use 1 tsp. You can taste the curry, but it's not overbearing. I think this would make delicious chicken wings as well.


Kevin comments:
"Smells spicy" (referring to curry) while I was preparing the marinade.
"This is something different!" when he sat down at the table
"I like." while eating it.