Spicy Indian Roast Chicken

Well we are still pretty snowed in here in northern Virginia and they are calling for more snow tomorrow afternoon going into Wednesday. I already told my son that I doubt if the schools will even be opening this week. I would like to try and go to work tomorrow if possible, but who knows. I only live about 8 miles from where I work but even 8 miles is a distance if the roads are snowy and icy. We'll see. Hopefully we can at least get to the store again tomorrow before the next storm hits. There's not all that much else to do but cook and have snowball fights!!!
I found this recipe quite some time ago on a food blog but cannot remember which one. I do know that this is my favorite roast chicken recipe. Love it! The chicken stays so moist. I don't know if it comes from stuffing it with onions and lemons but it is the juiciest chicken I've ever made and the spices just push it over the top! This rates a perfect 10 in my book!

1 4 -5 lb chicken
1 large onion
4 carrots
4 potatoes
1 large lemon
2 Tbs Dijon mustard
2 tsp curry powder
2 tsp garlic-chili sauce
1/4 cup EVOO
salt and pepper to taste

Preheat oven to 400 degrees F. (I lowered mine to 375 F). Cut lemon in 1/2, then one half into quarters. Slice onion lengthwise and cut into large wedges. Take half of onion wedges and quartered lemon sections and stuff into chicken. Mix together juice of halved lemon, 2 Tbs Dijon mustard, 2 tsp curry powder, 2 tsp garlic chili sauce and 1/4 cup EVOO. Brush this onto chicken. Place cut up carrots, potatoes and onions around the chicken and brush with sauce. Pour any remaining sauce over chicken and vegetables. Bake approximately 1 1/2 to 2 hours. If you are using a larger chicken just double the sauce recipe. I also made a gravy from the pan drippings which was delicious.