Roasted Chicken with Vegetables

This roasted chicken dinner glazed with a honey curry sauce, is a delicious variation of the traditional dish.

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 Is Magic

In the days before biology and botany were understood, people thought it was a special kind of magic that turned flower nectar into honey.

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