Honey Curried Chicken and Vegetables

• 1 (3 -5 lb) roasting chickens, cut up (could use boneless skinless breasts too)
• 3 -5 potatoes, halved
• 5 -6 carrots, peeled and cut into 3-inch chunks
• 1 cup honey
• 12 cup prepared yellow mustard
• 12 cup butter
• 1 onion, finely chopped
• 4 tablespoons water or 4 tablespoons chicken broth
• 2 garlic cloves, minced
• 14 teaspoon cayenne pepper
• 12 teaspoon ginger, ground
• 4 teaspoons curry powder

1. Place chicken, carrots, and potatoes in a 2-3 quart covered baking dish.
2. Combine rest of ingredients in a saucepan and bring to a boil.
3. Boil 30 seconds.
4. Pour over chicken and vegetables.
5. Cover and bake at 375* for 1 1/2 hours.

roasting chickens, potatoes, carrots, honey, yellow mustard, butter, onion, water, garlic, cayenne pepper, ginger, curry powder

Taken from www.food.com/recipe/honey-curried-chicken-and-vegetables-176048 (may not work)