MMMM----- Recipe via Meal-Master (tm) v8.06

Title: Roasted Honey Mustard Chicken
Categories: Poultry, Vegetables, Herbs, Citrus, Potatoes
Yield: 6 servings

3/4 c Honey
1/3 c Extra virgin olive oil
1/3 c Dijon mustard
1/4 c Lemon juice
3 tb Chicken seasoning
7 cl Garlic; minced
4 lb Broiler/fryer chicken

MMMMM-------------------------VEGETABLES------------------------------
1 1/2 lb Baby red potatoes
1 lb Carrots; in 1" pcs
4 Fresh rosemary sprigs
2 tb Extra virgin olive oil
1 ts Chicken seasoning
1/2 ts Salt
1/4 ts Pepper
1 md Lemon; sliced

In a small bowl, whisk the first 6 ingredients until
blended. Pour 1 cup marinade into a large bowl or
shallow dish. Add chicken and turn to coat. Refrigerate
at least 3 hours, turning occasionally. Cover and
refrigerate remaining marinade for basting.

Drain chicken, discarding marinade in bowl. Set oven @
450-|F/232-|C. Place chicken on a rack in a shallow
roasting pan, breast side up. Tuck wings under chicken;
tie drumsticks together.

Roast 15 minutes. Meanwhile, in a large bowl, combine
potatoes, carrots, rosemary, oil, chicken seasoning,
salt and pepper. Add to roasting pan; reduce oven
setting to 350-|F/175-|C.

Roast 1-1/2 - 1-3/4 hours, adding the lemon slices
during the last 15 minutes of roasting and brushing
occasionally with reserved marinade. Cover loosely with
foil if chicken browns too quickly.

Remove chicken from oven; tent with foil. Let stand 15
minutes before carving; discard rosemary sprigs.

Kara Brook, Owings Mills, Maryland

Makes: 6 servings

RECIPE FROM: https://www.tasteofhome.com

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