Glazed Chicken And Vegetables - cooking recipe

Ingredients

1 (2 1/2 to 3 lb.) broiler-fryer chicken
cooking oil
2 medium potatoes, peeled and quartered
6 medium carrots, bias sliced into 1/2-inch pieces
1/2 c. honey
1/4 c. prepared mustard
2 Tbsp. margarine
2 Tbsp. finely chopped onion
2 tsp. curry powder
1/2 tsp. garlic salt
1/4 tsp. crushed red pepper
1/2 tsp. ground ginger
2 medium apples, cored

Preparation

Rinse chicken and pat dry.
Skewer neck skin to back.
Tie legs to tail.
Twist wing tips under back.
Place, breast side up, on a rack in a shallow roasting pan.
Brush with oil.
Roast chicken, uncovered, in a 375\u00b0 oven for 1 hour.