1 (4-5 pound) whole chicken
2 pounds medium red potatoes, peeled and cut into 1/4’s
8 carrots cut into 1-inch pieces
16 medium sized whole fresh mushrooms
1 medium onion, thinly sliced
1/2 cup GOLDEN BLOSSOM HONEY
1/4 cup Dijon mustard
2 tablespoons butter
2 teaspoons curry powder
1/2 teaspoon salt
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Place chicken breast side down in roasting pan and roast for 1 hour. Remove from oven. Carefully turn chicken right side up and drain drippings from pan. Discard the drippings.
Meanwhile, place potatoes and carrots in a pot with enough water to just cover. Bring to a boil and cook 10 minutes. Drain and set aside until chicken has roasted one hour. After turning chicken, arrange potatoes, carrots, mushrooms and onions around chicken.
In a medium saucepan combine honey, mustard, butter, curry powder and salt. Bring to a boil, stirring constantly. Drizzle sauce over chicken and vegetables.
Continue roasting 20 minutes longer or until internal temperature of chicken reaches 180 degrees. Total roasting time will be around 1 hour 20 minutes.