Honey Mustard Roast Chicken

Roasting a whole chicken isn't difficult to do.
Rubbing on some prepared mustard gives
the bird a clean spicy aromatic flavor.
I place vegetables on the bottom of the
roasting pan that serve as a roasting rack.
The vegetables take on the juices from
the bird as they cook to perfection.

Ingredients:
2 carrots, peeled
2 celery stalks
1 white onion, peeled and quartered
1 whole roasting chicken
1 whole fresh orange
2 tablespoons prepared spicy brown mustard
2 tablespoons clover honey
1 teaspoon olive oil
1/2 teaspoon salt
ground black pepper, optional

Directions:
Preheat oven to 350 degrees F.
Wash whole chicken inside and out,
pat dry with paper towels, set aside.
Prepare vegetables as desired, peel and
cut into serving pieces or leave whole.
Place vegetables on the bottom of roasting pan.
Drizzle vegetables with olive oil, season with salt.
Also season with ground black pepper if desired.
In a mixing bowl combine the mustard,
honey and soy sauce to make a paste.
Prepare chicken by using your hands to seperate
some of the skin from the body of the bird.
Place musturd mixture under the skin.
Use a fork to make holes in fresh orange
and put the orange inside the chicken.
Place prepared chicken on top of vegetables
in roasting pan, cover and cook for 70 minutes.
Remove roasting pan from oven and let rest for
10 minutes before uncovering and serving.