Honey Roasted Chicken with Root Vegetables

Honey Roasted Chicken with Root Vegetables

Classic flavours with a sweet finish, this honey roasted chicken will soon become a delicious weeknight staple – even elegant enough for unexpected company.

Serves: 4
Time: 1 hour 35 minutes + resting time


  • 3 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons runny honey
  • 2 parsnips, cut into quarters
  • 2 beetroot, cut into wedges
  • 2 carrots or 6 baby carrots
  • 1 red onion, cut into wedges
  • 1 x 1.5kg Rangitikei Free Range Whole Chicken
  • 2 tablespoons butter, softened
  • 1 teaspoon thyme leaves
  • 2 cloves garlic, crushed
  • Small handful flat leaf parsley, to serve


Preheat the oven to 230°C.

Whisk 2 tablespoons of olive oil, 1 tablespoon balsamic vinegar and 1 tablespoon honey together in a bowl and season well with salt & pepper.

Place the parsnips, beetroot, carrots & onion into the bottom of a large roasting dish. Drizzle over the balsamic honey mix and toss to coat.

Season the chicken generously all over with salt & pepper, including inside the cavity.

Place the softened butter, thyme leaves & garlic in a small bowl and mix to combine.

Use your hands to loosen the chicken skin away from the breast. Once loose, push the thyme butter into the gap.

Place the chicken on top of the vegetables and drizzle over some extra virgin olive oil. Transfer to the oven, immediately turning the temperature down to 200°C. Roast for 1 hour 20 minutes.

When the chicken has 20 minutes left in the oven, mix the remaining olive oil, balsamic and honey together in a small bowl.  Brush the chicken all over with the mix and return to the oven for the final stage of cooking.

When the chicken is cooked and the juices run clear, remove from the oven and leave to rest for 10 – 15 minutes before carving.

Serve immediately with the balsamic honey roasted vegetables and sprinkle over the flat leaf parsley for a pop of colour.

Free Range Chicken used in this Recipe

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