🍯🌿🍊 Transform your weeknight dinners with this honey, orange & rosemary spatchcock chicken roast. This easy one-pan chicken recipe is packed with rich citrus, fragrant herbs, and tender roasted vegetables, perfect for a cozy family meal or an impressive dinner for guests.
Recipe highlights:
✨ Butter blended with Honey, Orange & Rosemary seasoning for max flavour
✨ Roasted carrots, potatoes, garlic & onion
✨ Fresh rosemary sprigs and orange slices to brighten things up!
Ingredients
For the Chicken
- 1 whole chicken, spatchcocked
- 3/4 cup unsalted butter, room temp
- 2 tbsp Honey, Orange & Rosemary Seasoning
- 1 tsp Himalayan Pink Salt
- 1 tsp Ground Black Pepper
For the Vegetables
- 3 carrots, peeled & cut
- 8 white potatoes, peeled & halved
- 1 red onion, thickly sliced
- 1 head garlic, tops removed
- 1 tbsp Honey, Orange & Rosemary Seasoning
- 1 tsp Himalayan Pink Salt
- 1/2 tsp Ground Black Pepper
- 3 tbsp olive oil
For Garnish
- Fresh rosemary sprigs
- Orange slices
Preparation
- Preheat oven to 425°F (220°C).
- In a bowl, combine butter with Honey, Orange & Rosemary seasoning, salt, and pepper. Gently separate the chicken skin and spread 3/4 of the butter underneath. Rub remaining butter on top.
- Arrange chicken in a large skillet or roasting pan. Toss carrots, potatoes, onion, and garlic with olive oil and seasonings, then place around the chicken.
- Add orange slices and rosemary sprigs over the chicken for extra flavour.
- Cover with foil and bake for 45 minutes. Remove foil, reduce heat to 375°F (190°C), and bake for an additional 25 minutes, or until the internal temperature reaches 165°F (74°C).
Serving Suggestions
This one-pan roasted chicken with vegetables is hearty enough to serve on its own, but pairs beautifully with a fresh green salad or crusty bread. Perfect for Sunday dinner, holiday meals, or meal prep.
Share Your Creation
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