Curried Chicken And Vegetables - cooking recipe

Ingredients

1/2 c. honey
1/4 c. prepared mustard
1/4 c. butter or margarine
2 Tbsp. finely chopped onion
2 Tbsp. water
1 clove garlic, minced
2 tsp. curry powder
1 tsp. salt
1/4 tsp. crushed red pepper
1/4 tsp. ground ginger
1 (2 1/2 to 3 lb.) broiler-fryer whole chicken
cooking oil or melted butter
2 large potatoes, peeled and quartered or 8 new potatoes
6 medium carrots, bias-sliced into 1/2-inch pieces
2 medium apples, cored and cut into wedges

Preparation

In a small saucepan, combine first 10 ingredients.
Bring to boiling, stirring constantly.
Remove from heat; set aside.
Rinse chicken and pat dry with paper toweling.
Skewer neck skin to back.
Tie legs to tail.
Twist wing tips under back.
Place chicken, breast side up on a rack in a shallow roasting pan. Brush skin with cooking oil or melted butter.
Insert a meat thermometer.
Roast chicken, uncovered, in a 375\u00b0 oven for 1 1/4 to 1 1/2 hours.