Curried Baked Chicken

Here’s a versatile recipe from the OZC (old Zion Cookbook, the green one). Renae made it one night for our church small group and Lindsay M. made it for our freezer meal co-op. I’m trying to share more of these delicious freezer-friendly recipes. This one is so yummy. Double up–make one for dinner and freeze the second for later. You won’t be sorry!


  • 4 chicken breasts (with bone)
  • 1/3 c. honey
  • 1 tsp. salt
  • 2 tsp. mustard
  • 1 tsp. curry
  • 1/3 c. butter, melted
  • handful baby carrots
  • cubed red potatoes


  1. Preheat oven to 350 degrees.
  2. Place chicken in a baking dish.
  3. Mix together honey, butter, mustard, salt, and curry; pour over the chicken.
  4. Bake for 1 1/2 hours.


  • Can also cook in the crockpot, just add a little water and carrots/potatoes.
  • If a boneless, skinless chicken breast is used, the baking time will be decreased.

2 Responses

  1. Where does the honey come in? (Also, I’d bake for less time, especially for boneless)

  2. Well, Dennis, you got me. Several errors were made in this post. Honey should definitely be included in the mixture, boneless breasts should be baked for less time, and the recipe came from the original Zion cookbook and not the most recent version.

    Thanks for paying attention!

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