4 chicken breast halves (skin and bones included)
4 chicken thighs
5 garlic cloves, peeled and halved
7 tbsp. honey
4 tbsp. dry white wine
3 tsp. curry powder
1 tbsp. chopped fresh chives

Preheat the oven to 350°F. Rub the chicken with the garlic. Discard the garlic. Place the chicken pieces on a baking sheet. In a small saucepan, bring the honey, wine and curry powder to a boil. Stir 1 to 2 minutes until thick. Brush the chicken with the glaze. Roast for 10 minutes; brush with glaze and keep roasting until chicken is completely done, about 15 minutes more for the thighs and 10 minutes more for the breasts. Before serving, sprinkle the chicken with chives.

Makes 4 to 6 servings.