Chicken, Recipes, Sauces

Roasted Chicken Drumsticks with Honey, Mustard and Curry Powder Glaze

The following highly aromatic roasted chicken drumsticks, are as quickly to make as they are tasty. It takes only a few minutes to prepare the tasty glaze, and then all that is needed is to pour it over the chicken pieces and roast them for an hour. The result is superb: the glaze gives the chicken a wonderful flavor, a combination of savory, sweet, buttery and hot, with appetizingΒ  aroma. Try it and enjoy.

* Mustard powder adds a slight bitterness, which enhances the glaze flavors. Don’t be tempted to omit it, just because there’s also regular mustard in it.
* Curry powder mixes vary substantially from one another. Here I’ve used S&B oriental curry powder, which is a Japanese brand. Their mix contains the following spices: Turmeric, Coriander, Fenugreek, Cumin, Orange Peel, Chili Pepper, Cinnamon, Fennel, Ginger, Star Anise, Thyme, Bay Leaves, Cloves, Nutmeg, Sage and Cardamom. If you use any other brand, check if it contains the same spices, and adjust your mix accordingly.
* Raw honey is thick, unprocessed honey. Its’ denser consistency works better in this glaze than clear honey.
* I used D’Artagnan’s air chilled chicken drumsticks, which are quite small compared to most. If you’re using larger ones, you will probably need to adjust the roasting time.
* Chicken drumsticks are very suitable for buffet style dinners, which is what I had in mind when I made this dish. However, the tasty glaze can also be used with chicken thighs, or wings.

Makes: 4-6
Prep time: 15 minutes
Roasting time: 1 hour

4 Tbs butter
3 Tbs raw honey (see notes)
2 Tbs Dijon mustard
1 tsp mustard powder (see notes)
2 tsp curry powder (see notes)
2 tsp salt
8 small chicken drumsticks (1.8 lbs/815 gram), preferably air chilled (see notes)

1. Preheat the oven to 375F (190C). Line a medium roasting pan with baking paper.
2. In a small pot, combine the butter, honey, mustard, mustard powder, curry powder, and salt. Place over medium-high heat and cook, mixing occasionally, for 2-3 minutes, until the butter melts and the glaze is smooth. Set aside to cool to room temperature.

3. Pat-dry the chicken drumsticks with paper towels, and place in one layer in the pan. Pour the glaze over, turning to cover the pieces from all sides.

4. Roast for about 1 hour, turning every 15 minutes, until the chicken is done and golden.

42 thoughts on “Roasted Chicken Drumsticks with Honey, Mustard and Curry Powder Glaze”

    1. Thank you Judi, I’m glad you liked the recipe. The mustard powder adds such a different flavor than regular one, and works so well with the curry powder mix. I would cover the pan for most of the roasting if the skin is removed, but maybe you have another method?

      Liked by 1 person

  1. This should smell from here to Yerushalaim! Wonderful recipe, and since I also remove skin, I usually cover chicken pieces for the first hour, and then uncover and bake for about ten more minutes. I want to try it with wings, though. Thank you, Ronit, for yet another great one!

    Liked by 2 people

  2. Oh Ronit – you are worth your weight in gold! Almost always have some baked chicken legs in the fridge ready ‘to go’ from being a companion to breakfast toast to a late night munchie:) ! Living in Australia: mostly of Asian origin in some way. Two things: rarely use curry powder, messing up my own and am not usually into Japanese curries which to an Indian, Sri Lankan and Bangladeshi curry lover . . . well . . . ! BUT, am more than willing to try . . . so talked to my fave Mr Google – not only is your favourite brew freely available here but I have met and liked a to me new Australasian spice firm which seems to sell everything bar the kitchen sink at very reasonable prices: 11 S&B Japanese curry powder varieties alone, don’t talk of their pastes! Eureka and thank you and the legs look fabulous . . .

    Liked by 2 people

    1. Thank you Eha, I’m glad you liked the recipe.
      I rarely use spice mixes, but when it comes to curry powder mixes, I give up on trying to make my own. I understand that the Japanese mix is different than Indian ones, but for this dish it really works the best. I’m glad you’ve found it easily available and reasonably priced in Australia as well. πŸ™‚

      Liked by 1 person

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