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Honey Curried Roasted Chicken and Vegetables


"Yummy roasted chicken and vegetables glazed in a honey and curry sauce. Quick and easy one-dish recipe."
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1 h 45 m servings 625 cals
Original recipe yields 6 servings

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place the chicken breast side down on a rack in a roasting pan, and roast 1 hour in the preheated oven.
  3. Place the potatoes and carrots in a pot with enough water to cover, and bring to a boil. Cook 20 minutes, or until tender.
  4. 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.
  5. 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).


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 625 calories; 23.5 g fat; 70.7 g carbohydrates; 35.4 g protein; 112 mg cholesterol; 716 mg sodium. Full nutrition

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Read all reviews 169
  1. 208 Ratings

Most helpful positive review

*Revised* Note: vegetables should be roasted at 400 degrees, not 350 (no preboiling - it saps flavor and prevents carmelization). Because of the different cooking temperatures, I roast the veggi...

Most helpful critical review

It was just alright....not bad, not great. Two of my kids wouldn't eat it and one would (and enjoyed it). My husband and I thought it was fine.

Most helpful
Most positive
Least positive

*Revised* Note: vegetables should be roasted at 400 degrees, not 350 (no preboiling - it saps flavor and prevents carmelization). Because of the different cooking temperatures, I roast the veggi...

I adapted this for a crock pot - I just placed the veggies on bottom, then the chicken on top, and then I poured the sauce on top. It was great - soft and flavorful!

The taste of this dish is EXCELLENT, and we don't usually like curry! I was amazed! On the downside, the chicken took much longer to cook than the given time of 1hr 20 min. Our 3.5lb chicken ...

I doubled the sauce and put half the sauce over a 7 lb chicken in a slow cooker all day and the other half over cut up potatoes, carrots, portobello mushrooms and onions in the refrigerator to m...

Had this last night and LOVED it! Very tasty and fairly quick too! Moderate changes: I used cut up chicken pieces, sprinkled with Johnny's seasoning and pepper & bit of Olive oil. Baked the chic...

I doubled the sauce as many have suggested... ran out of Dijon mustard, substituted with spicy Brown Mustard... also added a cup of eggplant chopped and zucchini that was left over from another....

This recipe was good. I used chicken thighs instead of a whole chicken. I think chicken thighs taste wonderful when done in the oven, better than breast (probably due to the higher fat content)...

Fantastic! I was a little skeptical at first, as the sauce just seemed...wierd. It was absolutely incredible, though. I made it exactly per the recipe and I will certainly make it again. I'm...

This was delicious-- I was out of dijon mustard, so I had to use spicy brown and it worked great. I also had to sub 1 tsp. of onion powder, and did only 1/4 tsp. of salt. Instead of a whole chic...