Honey Curried Roasted Chicken and Veggies

Ingredients

6-7 medium red potatoes, scrubbed and quartered

1 lb baby carrots

1 whole chicken

12 mushrooms, whole or quartered

1 generous cup honey

2/3 cup Dijon mustard

1/3 cup butter

1/4 cup finely chopped onion

5 tsp curry powder

1 tsp salt

1/2 tsp red pepper flakes

1/2 tsp ground ginger

1/2 tsp minced garlic

2-3 apples, diced into thick pieces

1 Tbsp cornstarch

Directions

Preheat oven to 350 degrees F

Cook potatoes and carrots in a bowl in the microwave for 15 minutes, or boil until just starting to soften.

Place the chicken breast side down on a rack in a roasting pan.  Arrange potatoes, carrots, and mushrooms around chicken and roast 1 to 1 1/2 hours in the preheated oven.

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.

Arrange the apples around the chicken, with the veggies. 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.  Once cooked, remove the dripping from the pan and heat on the stove.  Mix 1 Tbsp cornstarch with a little water, then add to the drippings.  Cook over medium heat until slightly thickened.  Serve with the chicken and vegetables as a gravy sauce.