Glazed Chicken And Vegetables

• 1 (2 1/2 to 3 lb.) broiler-fryer chicken
• cooking oil
• 2 medium potatoes, peeled and quartered (or you may serve rice as a side dish)
• 6 carrots, bias sliced 1/2-inch thick
• 1/2 c. honey
• 1/4 c. prepared mustard
• 2 Tbsp. margarine or butter
• 2 Tbsp. finely chopped onion
• 2 tsp. curry powder (optional)
• 1/2 tsp. garlic salt
• 1/2 tsp. ground ginger
• 2 medium apples, cored and sliced

1. Rinse chicken; pat dry and place breast side up on a rack in a shallow roasting pan.
2. Brush with oil.
3. Roast, uncovered, in a 375u0b0 oven for 1/2 hour.
4. After the first 1/2 hour, place vegetables (potatoes and carrots) around the chicken.
5. Then cook 1/2 hour longer.

chicken, cooking oil, potatoes, carrots, honey, prepared mustard, margarine, onion, curry powder, garlic salt, ground ginger, apples

Taken from www.cookbooks.com/Recipe-Details.aspx?id=24479 (may not work)