Garlic Roast Chicken with Honey-Glazed Baby Veg

Juicy lemon and garlic roast chicken served alongside buttery honey-glazed baby carrots, leeks, and beetroot with a balsamic finish.

Chicken Dinner Vegetables Roast Honey

Estimated Nutrition

Calories

672.1

kcal / serving

4032.5 kcal total

Carbs

18.8g

per serving

112.5 g total

Fat

33.5g

per serving

201.2 g total

Protein

40.5g

per serving

242.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tsp

Balsamic Vinegar

Dairy

Butter

Fruits

piece

Lemon

Halved

Meat

1.2

Chicken

Whole

NutsSeeds

tbsp

Rock Salt

Or to taste

bulb

Garlic

Cut in half across the centre

dash

Black Pepper

Freshly ground

tbsp

Caraway Seeds

tbsp

Thyme

Freshly chopped

OilsFats

tbsp

Olive Oil

For drizzling

Other

100

Honey

Vegetables

piece

Onion

Halved with skin left on

250

Baby Carrots

Trimmed and blanched

250

Baby Leeks

Trimmed and blanched

250

Baby Beetroot

Trimmed and blanched

Method

Preheat the oven to 200°C.

Place the 1.2kg chicken into a roasting tin and rub with lemon juice and rock salt.

Stuff the garlic, lemon halves, and onion into the chicken cavity and drizzle with olive oil and pepper.

Roast the chicken for 75 minutes until cooked through and juices run clear.

Let the chicken rest in a warm place while preparing vegetables.

Melt 50g butter in a pan and add caraway seeds, thyme, and the blanched vegetables.

Add 100ml honey, bring to a boil, and simmer until vegetables are glazed and honey thickens.

Squeeze roasted garlic out of its skin over the vegetables and stir in 1 tsp balsamic vinegar.

Carve the chicken into portions and serve alongside the honey-glazed vegetables.