1 (2 1/2 to 3 lb.) broiler-fryer chicken
cooking oil
2 medium potatoes, peeled and quartered (or you may serve rice as a side dish)
6 carrots, bias sliced 1/2-inch thick
1/2 c. honey
1/4 c. prepared mustard
2 tbsp. butter
2 tbsp. finely chopped onion
2 tsp. curry powder (optional)
1/2 tsp. garlic salt
1/2 tsp. ground ginger
2 medium apples, cored and sliced

Rinse chicken; pat dry and place breast side up on a rack in a shallow roasting pan. Brush with oil. Roast, uncovered, in a 375°F oven for 1/2 hour. After the first 1/2 hour, place vegetables (potatoes and carrots) around the chicken. Then cook 1/2 hour longer.

For Glaze: In a saucepan, combine honey and the next 7 ingredients. Bring to a boil and stir constantly. Remove from heat; set glaze aside. Cut apples into wedges. Add apples around chicken in pan. Spoon glaze over the poultry, vegetables and apples. Roast for 15 to 20 minutes or until chicken is no longer pink.

Serves 6.