Honeyroast Chicken

• 1 stick (1/4 pound) butter or margarine
• 1/2 cup minced yellow onion
• 2 large cloves garlic, minced
• 1/4 cup Dijon mustard
• 1/2 cup mild honey
• 1 teaspoon salt
• 1 rounded teaspoon curry powder
• 2 tablespoons peach or mango chutney
• Small handful dried currants or chopped dark raisins
• 2 roasting chickens (3 1/2 to 4 pounds each)
• 1 or 2 shallow baking sheets with 1 inch rims

1. To make sauce: Melt butter in a heavy 1 1/2 to 2 quart saucepan over medium heat.
2. When bubbling, saute onion and garlic until softened, 3 to 5 minutes.
3. Add remaining ingredients except chicken and stir until combined.
4. Heat until warm throughout and set aside to cool slightly.
5. To prepare chicken: Rinse and pat each chicken dry.
6. Cut each chicken into 8 serving pieces as directed.
7. (Reserve and freeze backs for stock.)
8. Dip each piece in honey mixture, coating chicken completely.
9. Lay chicken pieces (skin side up) on 1 or 2 shallow baking pans.
10. Spoon any remaining sauce over chicken.
11. To bake: Place chicken in a cold oven, turn heat to 400 degrees F and bake 1 hour.
12. If you are using 2 baking sheets, roast in the upper and lower thirds of the oven and switch shelf positions after half the baking time.
13. To serve: Transfer chicken to a warmed serving platter and serve hot, at room temperature or slightly chilled.

butter, yellow onion, garlic, dijon mustard, honey, salt, curry powder, mango, handful dried currants, roasting chickens, rims

Taken from www.foodnetwork.com/recipes/honeyroast-chicken-recipe.html (may not work)