Curry and Honey Roast Chicken

Source: Bon Appetit, Mar. 92

2 bone-in chicken breast halves
2 chicken thighs or drumsticks
2 garlic cloves, halved
3 tablespoons honey
2 tablespoons dry white wine
1.5 teaspoons curry powder
chopped fresh chives (optional)

Preheat oven to 450deg.F. Pat chicken dry. Rub chicken pieces with garlic, discard garlic. Place chicken on baking sheet. Bring honey, wine and curry powder to boil in heavy small saucepan. Stir until thick about 2 minutes. Brush chicken pieces with glaze. Roast 10 minutes. Brush chicken pieces with remaining glaze. Continue roasting until cooked through, about 10 minutes for breast, 15 minutes for thighs. Transfer to platter. Sprinkle with chopped chives if desired.

Serves 2. Can be doubled.