Glazed Chicken With Veggies

Like I mentioned in the Herb-Roasted Chicken post, a local store had whole chickens on sale for a great price so we picked some up and started using them! I found a few good recipes using while chickens and this is one I decided to try. I love how the veggies turned out! They tasted soo good! You would want to start this dinner early, because they chicken takes about 2 hours to cook.
Ingredients:
-Whole Chicken
-3 Potatoes, Cut Up
-6 Carrots, Cut Up, or Baby Carrots (about a pound)
-1/2 Cup Honey
-1/4 Cup Mustard
-2 TBSP Butter
-2TBSP Chopped Onion
-1/2 Tsp. Garlic Salt
-1/4 Tsp. Crushed Red Pepper
-1/4 Tsp. Ground Ginger
-2 Apples, Cut Into Wedges
Rinse inside of chicken, pat dry with paper towels. Tie the chicken up, I tied the legs together and the wings. Place chicken breast side up in roasting pan. Brush with oil. Roast uncovered at 375 for 1 hour.Meanwhile, cook potatoes and carrots in boiling water for about 20 minutes or until nearly tender. Drain.
For glaze, in a sauce pan combine honey, mustard, butter, onion, garlic salt, red pepper, and ginger. Bring to a boil, stirring constantly. Remove from heat and set aside.Discard drippings in roasting pan. Arrange potatoes, carrots and apples around chicken in pan. Spoon glaze over chicken, veggies and apples. Roast uncovered for another hour or until chicken is no longer pink.Serve cooking juices over chicken and veggies.Cut up chicken and enjoy!