Place the chicken in a roasting pan and roast 1 hour in the preheated oven (oven times vary – make sure to check the chicken for doneness).
In a saucepan, heat to medium and melt the butter
Mix the honey, mustard, onion, curry powder, salt, cayenne pepper, ginger, and garlic.
Bring to a boil, stirring constantly.
Remove from heat, and set aside.
Gently pour the curry and honey mixture over the chicken. Continue roasting about 20 minutes, or until the glaze has browned. The chicken meat should reach an internal temperature of 180 degrees F (85 degrees C).
Place carrots and cauliflower in a separate roasting pan.
Drizzle and roast the vegetables with the chicken for the last 20 minutes, or until the glaze has browned.