Glazed Chicken and Vegetables

1 3-to-3 1/2-pound whole broiled-fryer chicken cooking oil
3 medium potatoes, quartered (about 1 pound)
6 carrots, sliced
1/2 cup honey
1/4 cup prepared mustard
2 tablespoons butter or margarina
2 tablespoons finely chopped onion
2 teaspoons curry powder
1/2 teaspoons garlic salt
1/4 teaspoon crushed red pepper
1/4 teaspoon ground ginger
2 medium apples, cored and cut into wedges

Rinse chicken; pat dry with paper towels.  skewer neck skin of chicken to back; tie legs to tail.  Twist wing tips under back.  Place chicken, breast side up, on a rack in a shallow roasting pan.  Brush with oil.  Roast, uncovered, jin a 375° oven for 45 minutes.

Meanwhile, cook potatoes and carrots in boiling water for 15 to 20 minutes or until nearly tender, drain.
For glaze, in a saucepan combine honey, mustard, butter, onion, curry powder, garlic salt, red pepper, and ginger.  brin to a boil, stirring constantly.  Remove from heat, set glaze aside.
Discard drippings in a roasting pan.  Arrange potatoes, carrots, and apple wedges around chicken in pan.  Spoon glaze over poultry, vegetables, and apples.  Roast, uncovered, for 30 to 40 minutes more or until the drumsticks move easily in their sockets and chicken is no longer pink (180°F).  Serve any cooking juices over chicken and vegetables.