Ingredients
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
Honey Tips
Honey Bees Need Water
To keep their hives strong, beekeepers must place them in locations that will provide abundant nectar sources as well as water.
Directions
Preheat oven to 350°. Lightly oil a roasting pan.
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.
Serves: 4
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.
Serves: 4
