Curried Chicken and Vegetables

I don't remember where I got this delicious chicken recipe. I have it hand written on a piece of paper in the back of a cookbook. Another kid pleaser. Sweet with just a touch of spice.

• Ready In: 2 hrs 30 mins
• Serves: 6

Ingredients

• 1⁄2 cup honey
• 1⁄4 cup mustard
• 1⁄4 cup butter or 1⁄4 cup margarine
• 2  teaspoons  finely chopped onions
• 2  teaspoons water
• 1  garlic clove, minced
• 2  teaspoons curry powder
• 1  teaspoon salt
• 1⁄4 teaspoon crushed red pepper flakes
• 1⁄4 teaspoon ginger
• 1 (3 lb)  chicken or 1 (5 lb)  duck or 1 (5 lb)  goose
•  cooking oil or   melted butter
• 2  large potatoes, peeled and quartered or 8  new potatoes
• 6  medium carrots, sliced into 1/2 inch pieces
• 2  medium apples, cored and cut into wedges

Directions

1. Combine first 10 ingredients in a small sauce pan.
2. Bring to boil, stirring constantly.
3. Remove from heat and set aside.
4. Place washed chicken breast side up in a shallow roasting pan.
5. Brush skin with oil or melted butter.
6. (if using duck, prick skin all over to allow fat to drain).
7. Roast chicken, uncovered for 1 1/4 to 1 1/2 hours (duck, 1 3/4 to 2 1/4 hours- goose, 2 1/4 to 2 3/4 hours).
8. In the meantime, cook potatoes and carrots in boiling salted water until nearly done.
9. Drain.
10. The last 20 minutes, drain the fat from the roasting pan of chicken.
11. Arrange vegetables and the uncooked apples around the bird.
12. Spoon honey mixture over chicken, vegetables and apples.
13. Roast 20 minutes longer or until a meat thermometer registers 185 degrees and vegetables and apples are tender.
14. Baste occasionally with honey mixture during roasting and again before serving.