Honey Curry Baked Chicken
Kids and adults alike will love this easy curry chicken recipe

I made this easy curry chicken recipe for a very large group of men a couple of weeks ago. They were here in Jerusalem on a "Learning Safari," spending mornings in yeshiva and touring the Land every afternoon. After welcoming the Shabbos Queen at the Kotel, they joined us for a loud, learning-and-laughter-filled Friday night dinner. Several men left making me promise to send them this recipe. Since I have not yet done so, I was spurred to post it because of a comment I was delighted to receive this morning from Orna, who wrote, "would love your recipe for honey curry chicken...." So here it is.

1/2 cup honey

1/4 cup Dijon mustard

2 tablespoons orange juice

1 tablespoon curry powder

1 teaspoon salt

1/2 teaspoon pepper

12 pieces cut up chicken, about 5 pounds rinsed and patted dry

1. Preheat oven to 350 degrees. Lightly coat the bottom of a large roasting pan with vegetable oil or vegetable cooking spray.

2. Combine honey, mustard, juice, curry powder, salt and pepper in a large mixing bowl. Add chicken, using your hands, turn to coat well with the sauce.

3. Remove chicken to the prepared pan skin side down. Bake, uncovered, 30 minutes. Turn to skin side up and continue baking for another 30 minutes. You can serve right away or cover tightly with foil, lower heat to 200 degrees and continue baking for up to another hour.

This recipe goes well with Smashed Potatoes and Balsamic Roasted Onions. Now, take me to the Table Of Contents for more like this simple and easy curry chicken recipe!