Boil the potatoes, peel, salt and mash them with the butter, chopped parsley, curry, some black pepper and garlic powder. Clean the chicken and fill it with some of the puree. Put it in a greased baking dish with 1/2 cup of hot water, brush it lightly with butter and cover it with aluminum foil.
Put it to bake in a moderate oven for an hour. 20 minutes before it is ready, take it out. Crush the garlic with a little salt, add black pepper and gently mix it with honey and olive oil. Smear it well on the entire chicken and return it to form a tasty crust.
Leave the chicken in, with the oven off, but be careful not to burn it. Serve with the rest of the puree.