Honey Spiced Chicken

Diggng through the freezer yesterday, hoping I could find something easy and quick that I could make, I came across a package of chicken thighs.  Being a chicken fan from way back, I thought that would fit the bill.  But what to do that I haven't done a bazillion times before?  So I turned to an old church cookbook and came across this recipe I've never tried, probably because of the mustard component in it.  I'm not too big a fan of the mustard and chicken together.  However, I was running out of time, the recipe looked easy and I had all the ingredients.  Done deal:  Honey Spiced Chicken it was.  Well shock of shocks, it was one of the best chicken dinners I've had!  Totally delicious.  And really the mustard was not a prominent flavor.  Amazingly, neither was the curry.  They all blended together into a winning taste concoction.   Definitely now a family favorite recipe!  Those old church cookbooks are a treasure trove!

Honey Spiced Chicken

- 6-8 chicken thighs  (recipe originally called for 1 3lb. fryer, cut up)
-1/3 cup butter or margarine, melted
-1/3 cup honey
-2 Tbsp. prepared mustard
-1 tsp. salt
-1 tsp. curry powder

Preheat oven to 350*F.   Cover a shallow baking sheet with foil.  Wash chicken pieces and pat dry.  Place on baking sheet.

Mix together the rest of the ingredients.  Baste chicken with sauce and bake for 60 - 70 minutes, basting every 15 minutes with more sauce making sure the last basting has at least 10 minutes to bake on the chicken.

*Note*:  Because the sauce has honey in it, any sauce that runs onto the foil might start to burn at some point.  When this started to happen, I just changed out the foil to a clean sheet.

**I also cut up potatoes, carrots and red peppers into bite size pieces in a baking dish sprinkled them with olive oil, seasoning salt, dehydrated onion and parsley and baked it along side the chicken for a super easy supper.   And because I covered the baking sheet with foil first, it was also super easy clean up!