One 3 to 3-1/2 pound whole chicken
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup honey
4 teaspoons soy sauce
1 teaspoon hot pepper sauce
Preheat the oven to 350° F. Coat a roasting pan with nonstick cooking spray. Place the chicken in the pan and season with salt and pepper. In a small bowl, combine the remaining ingredients; mix well and brush evenly over the chicken. Bake 1 to 1-1/4 hours, or until no pink remains and the juices run clear, basting occasionally.
ROASTED HONEY CARROTS
1 tablespoon firmly packed brown sugar
2 tablespoons butter
2 tablespoons honey
4 cups peeled baby carrots
2 tablespoons water
Salt and pepper to taste
Heat oven to 350°F. Combine brown sugar, butter and honey in small bowl until smooth; set aside.
Place carrots and water into ungreased 13x9-inch baking pan. Cover with aluminum foil; bake for 20 to 35 minutes or until carrots are slightly softened (depending on size).
Remove aluminum foil; stir in butter mixture. Continue baking, uncovered, for 20 to 35 minutes, stirring occasionally, until carrots are glazed and just begin to brown. Season with salt and pepper, if desired. (depends on size)
To hurry the carrots along - steam them first! Place in baking pan with glaze and bake for 15 to 20 minutes (the last 15 - 20 minutes of roasting time for the chicken!)
Serve with “flavored” mashed potatoes (sour cream or cream cheese added), side salad and hot from the oven biscuits!