(Courtesy of Back to Butter.) Makes 4 servings. The sauce is rich and flavorful and the meat is fall-off-the-bone moist.

½ cup butter

½ cup maple syrup

½ cup Dijon mustard

4 teaspoons curry powder

2 & ½ teaspoons sea salt, divided

¼ teaspoon cayenne

4 bone-in chicken breast halves, skin on (2 whole breasts, split)

½ teaspoon freshly cracked pepper

Preheat the oven to 350 degrees F. Combine the butter, maple syrup, mustard, curry powder, 2 teaspoons of the sea salt, and the cayenne in a 9 x 13-inch glass baking dish. While the oven is preheating, place the dish in the oven for 5 to 7 minutes, or until the butter fully melts but does not brown.

Remove the pan from the oven and whisk the ingredients to combine. Allow to cool for 5 minutes, then liberally dredge each piece of the chicken in the sauce. Gently slide your fingers between the skin and the flesh of the chicken, being careful not to tear the skin. Using a pastry brush, coat both the flesh and the skin thoroughly with sauce. Gently pull the skin back into place.

Arrange the chicken in a single layer in the pan, skin-side up. Sprinkle with the remaining ½ teaspoon sea salt and the pepper.

Bake, uncovered, for 30 minutes. Remove and baste with the pastry brush using the pan sauce.

Bake, uncovered, for an additional 30 minutes. Remove the pan from the oven and preheat the broiler. Baste the chicken one final time, then broil for 2 to 3 minutes, until the chicken skin browns nicely. Be careful not to burn.

Cool for 10 minutes, then place on a serving platter. Whisk the pan juices and pour over the chicken. Serve.

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