Place the chicken breast side down on a rack in a roasting tin and roast 1 hour in the preheated oven.
Place the potatoes and carrots in a pot with enough water to cover, then bring to the 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 the boil, stirring constantly. Remove from heat and set aside.
Drain the drippings from the roasting pan. Arrange the potatoes, carrots, mushrooms, and apples 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 85 degrees C.
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