HONEY, ORANGE & ROSEMARY ONE-PAN CHICKEN ROAST

🍯🌿🍊 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!

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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.

Honey Orange Rosemary Chicken Roast Recipe

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Ingredients

For the Chicken

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).