Roasted Chicken with Vegetables

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


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


1/4 cup Dijon mustard

2 tablespoons butter

2 teaspoons curry powder

1/2 teaspoon salt

Honey Tips

How Honey is Made

To make honey, bees drop the collected nectar into the honeycomb and then evaporate it by fanning their wings.


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