Honey Ginger Roasted Chicken

• 1 whole 3-4 Pound Chicken, Giblets Removed
• 2 whole Leeks With The Leaves Removed And Sliced
• 2 whole White Onions, Sliced
• 1 pound Carrots, Peeled And Roughly Chopped
• 3 stalks Celery, Roughly Chopped
• 1/4 cups Olive Oil
• 13 cups Honey
• 1 Tablespoon Minced Ginger
• 1 teaspoon Minced Garlic
• 1 Tablespoon Kosher Salt
• 1 Tablespoon Pepper

1. Preheat oven to 400 degrees F.
2. In a roasting pan, place all of the vegetables just scatter them around.
3. Place the chicken, breast side up on top of them.
4. In a medium sized bowl whisk together the olive oil, honey, ginger, garlic, salt and pepper until it becomes a little paste-like.
5. Rub the paste onto the chicken and pour any left over paste over the vegetables.
6. Feel free to add more salt or pepper at this point.
7. We like things peppery at my house so I sprinkled some more over the vegetables and chicken.
8. Place the chicken in the preheated oven and roast uncovered until brown, about 30-40 minutes.
9. At this point, baste the chicken with the pan juices, cover with tinfoil and continue roasting about 1-2 hours more until the juices run clear.

chicken, leeks, white onions, carrots, stalks celery, olive oil, honey, ginger, garlic, kosher salt, pepper

Taken from tastykitchen.com/recipes/main-courses/honey-ginger-roasted-chicken/ (may not work)