Honey Baked Chicken

    1 hour 20 minutes

    A butter, honey, mustard and curry powder sauce is drizzled over chicken, then roasted to golden deliciousness! You can, of course, use chicken breasts if you need to speed things up. Serve with roasted vegetables or brown rice.

    13 people made this

    Serves: 4 

    • 1 (1.3kg) whole chicken, cut into pieces
    • 110g butter, melted
    • 170g honey
    • 4 tablespoons prepared mustard
    • 1 teaspoon salt
    • 1 teaspoon curry powder

    Preparation:5min  ›  Cook:1hour15min  ›  Ready in:1hour20min 

    1. Preheat oven to 180 degrees C.
    2. Place chicken pieces in a shallow roasting tin. If you are using chicken thighs or breasts with skin, place them skin side up. Combine the melted butter, honey, mustard, salt and curry powder and pour the mixture over the chicken.
    3. Bake in the preheated oven for 1 1/4 hours (1/2 the time for chicken breasts), basting every 15 minutes with the cooking juice, until the chicken is nicely browned and cooked through.


    You can use 1 to 1.3kg of chicken pieces, like drumsticks and thighs, instead of jointing a whole chicken.
    To ensure the chicken stays moist, you can cover with foil for the first 30 minutes of baking, then remove the foil and continue baking for an additional 45 minutes, basting every 15 minutes.

    Watch a video of it being made…

    Honey Baked Chicken
    Honey Baked Chicken

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    Reviews and Ratings
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    Reviews in English (1695)


    I'm giving this 5 stars even though I changed the recipe somewhat after making it as written the first time. I agree with others that the butter should be cut in half. When I made it as written the first time it was just too greasy for me. The reason I'm keeping the 5 stars is because of all the recipes I've tried from this website THIS is the recipe my family keeps asking me to make. It is simply delicious! Except for cutting the butter in half I keep the ingredients the same. I found that it bakes best covered in foil at 350 degress for the first 30 minutes. Then foil is removed and chicken is basted, basking for another 40 minutes or so until nicely browned. Served with roasted red new potatoes and mixed veggies. Thank you for this wonderful recipe!  -  29 Jun 2006  (Review from Allrecipes USA and Canada)


    FABULICIOUS! Who knew you could mix honey, mustard, and curry to create such a marvelous flavor? Now I know! I used boneless, skinless chicken breast, cut the butter in half, used ½ teas. regular salt and ½ teas. garlic salt, doubled the curry powder, and added ¼ teas. cayenne pepper. I also poked holes in the chicken and let it marinate in the sauce in the fridge for at least an hour before baking it, then put in the oven - 30 minutes covered with aluminum foil, then 20 minutes uncovered. I paired it with brown rice and garlic roasted asparagus, for an amazing meal. Bless you Gretchen!  -  08 Nov 2007  (Review from Allrecipes USA and Canada)


    I had to make this chicken three different times just to make sure it was good, and guess what? It was fantastic all three times, one point, is to cover the chicken in the beginning with foil so it won't burn, so just before it is done, uncover it and cook till it is a nice brown. Hope it helps.  -  25 Aug 2007  (Review from Allrecipes USA and Canada)