Honey Roasted Chicken with Spring Vegetables

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


Ingredients

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

Directions

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.

Notes

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

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