Golden Glazed Chicken

Golden Glazed Chicken

  • Prep Time: 15 mins
  • Total Time: 1 hrs 5 mins
  • Servings: 4

    • About This Recipe

    “Another easy do ahead recipe. Serve with rice, spinach and carrots for a colourful and tasty meal.”

    Ingredients

  • 2onions, sliced
  • 4bone-in chicken breasts
  • 1/3 cupliquid honey
  • 1/4 cupDijon mustard
  • 2tablespoonslemon juice
  • 2tablespoonsvegetable oil
  • 1tablespooncurry powder

    • Directions

  • Spread onions on bottom of 13×9-inch greased dish.
  • Add chicken breasts (remove skin if desired).
  • Season with salt and pepper to taste.
  • Combine honey, mustard, lemon juice, oil and curry; pour over chicken.
  • (Can prepare to this point and refrigerate up to 8 hours).
  • Bake uncovered at 375 for 40-50 minutes.
  • Baste 2 or 3 times during cooking.

    • Reviews

  • “A straight 5 star recipe.I used skinless bonless and they turned out moist and very, very tasty. Nice combination of curry and mustard and Tebo, we sure agree on easy “do it ahead” recipes.I love to spend time with my guests and still turn out a tasty meal Thanks Bergy”

  • “Delicious blend of flavours and so easy.I used boneless chicken breasts and reduced the cooking time, served with a favourite orzo and rice dish.Will definitely make this again, thanks Tebo.=)”

  • “Pretty good recipe, made the onions underneath the chicken nice and tender. the combo of flavors jived well together, nothing overpowered anything else.”

  • “Wow…This was an excellent dish…although I left out the curry and used olive oil instead of vegatable oil. Goes great with Rice!Serve with a nice Chardonay and you’ll think you are in heaven.”

  • “Excellent, easy, quick!I uses skinless chicken breasts and reduced the cooking time. Nice blend of flavors.”

  • “This recipe was so simple to make.We all loved it.I used a Roaster oven to make it and it turn out really well. I had the roaster on 350 for 1 1/2 hrs.It was so moist. thank you for a good recipe.”

  • “Cooked for tonight’s dinner using 2 boneless/skinless breasts.The combination of the mustard, honey, lemon juice and curry smelled great while cooking.I used just 1 tsp of curry since I thought DH would be somewhat wary of it.The chicken cooked just over 40 minutes and was nicely tender.We ate this with recipe#48162 as part of “LiveStrong…A Taste of Yellow””

  • “I have made this several times but never got around to reviewing it.I like that it is not too spicy and is made with ingredients that I usually have on hand.I removed the skin from the breasts this time as I have to watch my fat intake but otherwise make it as directed.”

  • “I’ve had this recipe in my cookbook for quite awhile and finally got around to making it tonight.I fed it to two hungry missionaries, my husband and a small visitor we have for the summer.I used boneless chicken breasts, and served it with my rice pilaff recipe#88053.The two went excellent together.One of the missionaries went back twice and the other one went back three times.We all thoroughly enjoyed it.It was moist and had just enough spice.Thanks for a most delicious recipe that I know I will use again many times!”

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