Honey Roasted Chicken and Vegetables


1 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 tablespoons butter
2 tablespoons finely chopped onion
2 1/2 teaspoons curry powder
1/2 teaspoon salt
1/4 teaspoon red pepper flakes
1/4 teaspoon ground ginger
1/4 teaspoon finely chopped garlic
12 whole fresh mushrooms
2 apples, cored and quartered


  1. Heat the unit until water beads form when dripped in pan.
  2. Place the chicken breast side down in the unit, and brown with cover on.
  3. Turn the chicken on its bottom and do the same.
  4. Place the potatoes and carrots in the unit around the chicken.  
  5. Place Nutri-Tone cover on and cook for about 40 minutes on low.
  6. In another unit, mix the honey, mustard, butter, onion, curry powder, salt, cayenne pepper, ginger, and garlic. Bring to a boil, stirring constantly.
  7. Remove from heat, and set aside. Drizzle the chicken and vegetables with the honey mix.
  8. Put apples in pot. Continue cooking 20 minutes uncovered, or until the glaze has browned.
  9. Serve Immediatly