Honey-Glazed Baked Chicken Recipe -

This classic oven-baked chicken dish features a delicious balance of sweet honey, tangy mustard, and warm curry spice.

Basting the chicken as it cooks creates a golden, caramelized skin and locks in moisture, making it an easy crowd-pleaser for weeknight dinners or casual weekend gatherings.

Prep Time: 15 minutes
Cook Time: 75 minutes
Total Time: 1 hour 30 minutes
Yield: 6 servings

Ingredients

Chicken: 1 whole chicken (approx. 3 lbs), broken down into bone-in, skin-on pieces (breast halves, thighs, drumsticks, and wings)
Butter: ½ cup unsalted butter, melted
Honey: ½ cup liquid honey
Mustard: ¼ cup prepared yellow or Dijon mustard
Curry Powder: 1 teaspoon mild curry powder
Salt: 1 teaspoon fine salt

Step-by-Step Instructions

Step 1: Prep the Oven and Pan

Preheat your oven to 350°F (175°C). Lightly grease a large, shallow baking dish or rimmed baking sheet.

Step 2: Arrange the Chicken

Pat the chicken pieces dry with paper towels (this helps the sauce stick better and gives you crispier skin). Arrange the pieces in a single layer in your prepared pan, skin-side facing up.

Step 3: Whisk the Glaze

In a medium bowl, combine the melted butter, honey, mustard, curry powder, and salt. Whisk vigorously until the ingredients form a smooth, uniform emulsion.

Step 4: Sauce the Chicken

Generously spoon or pour the sweet mustard mixture over every piece of chicken, ensuring each piece is thoroughly coated.

Step 5: Bake and Baste

Place the pan on the center rack of your preheated oven. Bake for approximately 1 hour and 15 minutes total. Every 15 minutes, remove the pan slightly and use a spoon or bulb baster to scoop up the sweet pan juices and ladle them back over the chicken.

Step 6: Rest and Serve

The chicken is done when the skin is rich and mahogany-brown, the juices run completely clear, and a meat thermometer inserted into the thickest part reads 165°F (74°C). Allow it to rest for 5 minutes before serving so the juices settle.

Pro Cooking Tips

Internal Temperature is Key

Chicken breasts can dry out faster than thighs. Start checking for doneness around the 55–60 minute mark with a digital thermometer.

Get Extra Crispness

If you want a darker, stickier glaze, turn on the broiler for the last 2 to 3 minutes of cooking. Keep a close eye on it, as the sugar in the honey can scorch quickly.

Flavor Tweaks

Swap standard yellow mustard for coarse-ground grain mustard or Dijon to add extra bite. If you prefer a bit of heat, add a pinch of cayenne pepper or red pepper flakes to the sauce.

Pan Drippings

Save the sweet and savory pan liquid! It makes a fantastic glaze to drizzle over side dishes like steamed rice, mashed potatoes, or roasted vegetables.

Nutrition Information

Nutrient	Amount per Serving	% Daily Value*
Calories	514 kcal	—
Total Fat	33 g	42%
Saturated Fat	15 g	73%
Cholesterol	138 mg	46%
Sodium	709 mg	31%
Total Carbohydrate	24 g	9%
Dietary Fiber	1 g	2%
Total Sugars	23 g	—
Protein	31 g	63%
Calcium	29 mg	2%
Iron	2 mg	11%
Potassium	308 mg	7%