Chicken Diablo

This is an easy chicken recipe for which you will often have all the ingredients on hand.  My version came from the Teaneck Jewish Center Cookbook which Epsie Gerstle gave me when I was newly-wed.  A little research online shows the recipe source as Family Circle's Great Chicken Recipes - 1968.

1 chicken, cut in 8ths, or chicken breast (on the bone)

3 T olive oil

1/2 c. honey or agave
1/4 cup prepared mustard - any flavor seems to work
1 t. salt (go easy when preparing kosher chickens, since they already have a high salt content)
1 t. curry powder

Heat oven to 375°.
In a large measuring cup, add the honey, mustard, and olive oil, then the salt and curry,  stirring to mix them thoroughly.
Arrange chicken meaty size up in the smallest pan that will allow all the pieces to fit.  (This makes it easier to baste, with less of the sauce accumulating on the bottom of the pan.)  The picture below is a larger quantity - one chicken + one container of chicken breasts, so I made a larger version of the recipe.

Pour the sauce over the chicken and if time permits, cover and refrigerate to marinate for a few hours, or even over night.

Bake, basting a few times to promote glazing.
Bake about 1½ hours, until richly glazed.
This is a good dish to leave in the oven while you're at Kabbalat Shabbat!