Honey Curried Roasted Chicken and Vegetables

1 (3 pound) whole chicken
4 medium red potatoes, peeled and quartered
6 carrots, cut into 1/2-inch pieces
2/3 cup honey
1/3 cup Dijon mustard
3 TBL butter
2 TBL finely chopped onion
2-1/2 tsp curry powder
1/2 tsp salt
1/4 tsp red pepper flakes
1/4 tsp ground ginger
1/4 tsp finely chopped garlic
12 whole fresh mushrooms
2 apples, cored and quartered (optional)
1 zucchini, chunked
1 yellow squash, chunked
1 red pepper, sliced

Preheat oven to 350 degrees. Place the chicken breast-side down on a rack in a roasting pain 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, cayenne pepper, ginger and garlic. Bring to a boil, stirring constantly. Remove from heat and set aside.

Drain the drippings from the roasting pain. Arrange the potatoes, carrots, mushrooms, squashes, pepper and apples around the chicken. Drizzle the chicken and vegetables with the honey mixture. Continue roasting 20 minutes or until the glaze has browned and vegetables are tender. The chicken meat should reach an internal temperature of 180 degreesF (85 degrees C).

***I am not sure how healthy this is with the sauce but it is great on a cold winter night and definitely helps get the veggies in you!! If desired, you could try cutting down the amount of honey.