"Yummy roasted chicken and vegetables glazed in a honey and curry sauce. Quick and easy one-dish recipe."
Ingredients
3 pound
Whole Chicken
4 medium potato(s)
Red potato
(peeled and quartered)
6 large
Carrots
(cut into 1/2 inch pieces)
2/3 cup
Honey
1/3 cup
Dijon mustard
(Eden organic brown mustard available at Marty's or Organic Times)
3 tbsp
Ghee
(of coconut oil)
1 small
Yellow onion
(finely chopped)
2 1/2 tsp
Curry powder
1/2 tsp
Salt
1/4 tsp
Red pepper flakes
1/4 tsp
Ginger, ground
(ground)
1/4 tsp
Garlic
(finely chopped)
Instructions
Preheat oven to 350 degrees F (175 degrees C).
Place the chicken breast side down on a rack in a roasting pan, and roast 1 hour in the preheated oven.
Place the potatoes and carrots in a pot with enough water to cover, and bring to a boil. Cook 20 minutes, or until tender.
In a saucepan, mix the honey, mustard, butter, onion, curry powder, salt, red pepper flakes, ginger, and garlic. Bring to a boil, stirring constantly. Remove from heat, and set aside.
Drain the drippings from the roasting pan. Arrange the potatoes and carrots around the chicken. Drizzle the chicken and vegetables with the honey mixture. Continue roasting 20 minutes, or until the glaze has browned. The chicken meat should reach an internal temperature of 180 degrees F (85 degrees C).
