Roasted chicken is an easy go-to for those dinners where I am stretched for time. This is a “twist” on the traditional roasted chicken recipe.
Using one of my favorite ingredients, curry, this dish is sure to please and smells delicious! The mustard and honey makes the curry a great, sweet flavor.
Traditional curries usually have white potatoes as an addition to the meat. I “paleoized” the ingredient and added one root vegetable – carrots, and of course, cauliflower. The sweet curry becomes a glaze with the carrots and are delicious with the sweet curry sauce. I love the cauliflower instead of the traditional rice that is served with curry dishes.
- 1 whole chicken (about 3 pounds)
- 6 carrots, cut into 1/2 inch pieces
- 1 head of cauliflower, cut into florets
- 3 tablespoons grass-fed butter butter
- 2/3 cup honey
- 1/3 cup Dijon mustard
- 2 tablespoons finely chopped onion
- 2 1/2 teaspoons curry powder
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground ginger
- 1/2 teaspoon sea salt
- Preheat oven to 400 degrees F.
- Place the chicken in a roasting pan and roast 1 hour in the preheated oven (oven times vary – make sure to check the chicken).
- In a saucepan, heat to medium and melt the butter
- Mix the honey, mustard, onion, curry powder, salt, cayenne pepper, ginger, and garlic.
- Bring to a boil, stirring constantly.
- Remove from heat, and set aside.
- Gently pour the curry and honey mixture over the chicken. Continue roasting about 20 minutes, or until the glaze has browned. The chicken meat should reach an internal temperature of 180 degrees F (85 degrees C).
- Place carrots and cauliflower in a separate roasting pan.
- Drizzle and roast the vegetables with the chicken for the last 20 minutes, or until the glaze has browned.