Honey Roasted Whole Chicken


– 1 (3 pound) skinless whole chicken
– 1/2 cup butter, melted
– 1/2 cup honey
– 1/4 cup mustard
– 1 teaspoon salt
– 1 teaspoon curry powder


– Remove and discard any giblets, then thoroughly rinse the chicken inside and out.
– Cut the chicken into four pieces and place them in a shallow roasting pan.
– Bake uncovered for 1 1/4 hours at 350 degrees F (175 degrees C).
– Baste every 15 minutes with pan drippings.
– Use a meat thermometer to ensure that the chicken reaches a minimum internal temperature of 180 degrees F (85 degrees C).
– When finished cooking the chicken will no longer be pink in the center, and the juices will run clear.
– Let the chicken stand for 10 minutes before carving.

Chicago Chicken Grill
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