Regan's Honey Curried Chicken

Tasty and slightly spicy, this is a great one for company. Good for wings, too!

Ingredients

• 2-3  lbs. chicken pieces (or two small chickens cut up); you can also use  boneless skinless chicken but the cooking time and temperatures will  vary.

​For the sauce:

• 1/2 cup butter, melted

• 1/2 cup honey (I use clover or orange)

• 1/4 cup mustard (I use yellow mustard for this recipe)

• 1 teaspoon salt

• 1 teaspoon curry powder (I blend 1/2 teaspoon regular curry and 1/2 teaspoon hot curry powder)

• Additional curry powder and powdered ginger

• Marjoram

Directions
1. Preheat oven to 350 degrees (425 degrees if using boneless skinless thighs) 
2. Wash and dry chicken
3. Set out chicken pieces on dry paper towels and sprinkle  both sides with curry and ginger powder. Then place skin side up in a  shallow greased baking dish. (For the "grease" I use olive oil.)  Sprinkle the chicken with marjoram.
4. Allow the chicken to sit  while making the sauce. Mix the melted butter, mustard, honey and salt  and curry powder and heat just a bit on the stove. Then pour over the  chicken.
5. Bake at 350 degrees for 1 hour (but can  increase this to 1 hour and 15 min. if the chicken pieces are large.  Since I make this mostly with drumsticks and thighs, an hour is usually  fine. Baste every 20 minutes (I do this my turning the chicken pieces).

For boneless skinless thighs bake at 425 degrees for only 20-25 minutes.

​I serve this dish with brown rice and green veggies!