Roasted Honey Mustard Chicken

• 3/4 cup honey
• 1/3 cup extra virgin olive oil
• 1/3 cup Dijon mustard
• 1/4 cup lemon juice
• 3 tablespoons chicken seasoning
• 7 garlic cloves, minced
• 1 broiler/fryer chicken (3 to 4 pounds)
• 1-1/2 pounds baby red potatoes
• 1 pound carrots, cut into 1-inch pieces
• 3 to 4 fresh rosemary sprigs
• 2 tablespoons extra virgin olive oil
• 1 teaspoon chicken seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 medium lemon, sliced

1. In a small bowl, whisk the first 6 ingredients until blended. Pour 1 cup marinade into a large bowl or shallow dish. Add chicken and turn to coat. Refrigerate at least 3 hours, turning occasionally. Cover and refrigerate remaining marinade for basting.
2. Drain chicken, discarding marinade in bowl. Preheat oven to 450u0b0. Place chicken on a rack in a shallow roasting pan, breast side up. Tuck wings under chicken; tie drumsticks together.
3. Roast 15 minutes. Meanwhile, in a large bowl, combine potatoes, carrots, rosemary, oil, chicken seasoning, salt and pepper. Add to roasting pan; reduce oven setting to 350u0b0.
4. Roast until a thermometer inserted in thickest part of thigh reads 170u0b0-175u0b0, 1-1/2 - 1-3/4 hours, adding the lemon slices during the last 15 minutes of roasting and brushing occasionally with reserved marinade. Cover loosely with foil if chicken browns too quickly.
5. Remove chicken from oven; tent with foil. Let stand 15 minutes before carving; discard rosemary sprigs.

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Taken from www.tasteofhome.com/recipes/roasted-honey-mustard-chicken/ (may not work)