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Ingredients 1362 g whole chicken 852 g red potatoes, peeled and quartered 6 carrots, cut into 1/2 inch pieces 160 ml honey 80 ml Dijon mustard 45 g butter 20 g finely chopped onion 5 g curry powder 3 g salt 0.8 g red pepper flakes 0.4 g ground ginger 0.7 g finely chopped garlic 12 whole fresh mushrooms 2 apples, cored and quartered (optional)

Nutrition Facts Total Fat 23.5g   Cholesterol 112mg   Sodium 716mg   Total Carbs 70.7g   Dietary Fiber 6g   Protein 35.4g   *Percent Daily Values are based on a 2,000 calorie diet.

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. Cook 20 minutes, or until tender.
• 4. In a saucepan, mix the honey, mustard, butter, onion, curry powder, salt, cayenne pepper, ginger, and garlic. Bring to a boil, stirring constantly. Remove from heat, and set aside.
• 5. Drain the drippings from the roasting pan. Arrange the potatoes, carrots, mushrooms, and apples around the chicken. Drizzle the chicken and vegetables with the honey mixture. Continue roasting 20 minutes, or until the glaze has browned. The chicken meat should reach an internal temperature of 180 degrees F (85 degrees C).