Honey Roasted Chicken with Spring Vegetables

Honey Roasted Chicken with Spring Vegetables
  • Prep Time: 30
  • Total Time: 120
  • Servings: 4

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About this Recipe


1 Maple Leaf Prime Naturally® Whole Chicken
2 tbsp (30 mL) Olive oil
Salt and pepper
1/2 cup (125 mL) Honey, divided
2 tbsp (30 mL) Chopped fresh dill
2 tbsp (30 mL) Chopped fresh dill
1 Onion, chopped
1 ½ cups (375 mL) Chicken broth
1 cup (250 mL) Baby carrots
1/2 lb (225 g) Asparagus, cut into 2” (5 cm) pieces
2 cups (500 mL) Peas, fresh or frozen
1/2 Orange, sliced


PREHEAT oven to 375°F (190°C).

RUB the chicken with olive oil and season with salt and pepper. Place in a small roasting pan. Truss with string if desired. Roast uncovered for 1 hour 15 minutes. Brush with half of the honey and sprinkle with dill. Roast for an additional 15 minutes or until golden brown and the internal temperature reaches 185°F (85°C) in the thickest part of the leg.

REMOVE the chicken from the pan and tent with aluminum foil. Transfer the roasting pan to the stovetop and set over medium-high heat. Add onions, chicken broth, remaining honey and carrots. Bring to a simmer and cook for 3-4 minutes. Add asparagus and cook for 3-5 minutes more. Stir in peas and orange slices. Continue to cook until the vegetables are tender crisp. Season with salt and pepper. Return chicken to the pan and serve.


Substitute ½ cup (125 mL) of chicken broth with white wine for more flavour.

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