Honey-Roast Chicken – Lauren Groveman

Ingredients

• 1 stick (8 tablespoons) butter
• 1/2 cup minced yellow onion
• 2 large cloves garlic, minced
• 1/4 cup Dijon mustard
• 1/2 cup mild honey
• 1 teaspoon fine table salt
• 1 to 2 teaspoons curry powder (or more, to taste)
• 2 generous tablespoons peach or mango chutney
• Small handful dried currants or chopped dark raisins
• 2 roasting chickens (3 1/4 to 3 1/2 pounds each), each cut into 8 serving pieces