INGREDIENTS

1. 1 (3 lb)chickens
2. 4mediumred potatoes, peeled and quartered
3. 6carrots, cut into 1/2 inch pieces
4. 2/3cuphoney
5. 1/3cupDijon mustard
6. 3tablespoonsbutter
7. 2tablespoons finely choppedonions
8. 2 1/2teaspoonscurry powder
9. 1/2teaspoonsalt
10. 1/4teaspoonred pepper flakes
11. 1/4teaspoonground ginger
12. 1/4teaspoon finely choppedgarlic
13. 12wholefresh mushrooms
14. 2apples, cored and quartered (optional)

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. Place the chicken breast side down on a rack in a roasting pan, and roast 1 hour in the preheated oven.
3. Place the potatoes and carrots in a pot with enough water to cover, and bring to a boil.
4. Cook 20 minutes, or until tender.
5. In a saucepan, mix the honey, mustard, butter, onion, curry powder, salt, cayenne pepper, ginger, and garlic.
6. Bring to a boil, stirring constantly.
7. Remove from heat, and set aside.
8. Turn chicken over, breast side up and drain the drippings from the roasting pan.
9. Arrange the potatoes, carrots, mushrooms, and apples around the chicken.
10. Drizzle the chicken and vegetables with the honey mixture.
11. Continue roasting 20 minutes, or until the glaze has browned.
12. The chicken meat should reach an internal temperature of 180 degrees F (85 degrees C).