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HONEY, ORANGE & ROSEMARY ONE-PAN CHICKEN ROAST

Make this Honey, Orange & Rosemary Spatchcock Chicken Roast with our Honey Orange Rosemary Seasoning. A one-pan recipe infused with citrus and herbs, roasted with tender carrots, potatoes and garlic for a cozy, flavour-packed meal.

1 h 30 Total time

6 Servings

Ingredients

For the chicken:

1 whole chicken, spatchcocked
3/4 cup unsalted butter, at room temperature
2 tbsp Honey Orange Rosemary Seasoning A Spice Affair
1 tsp Himalayan Pink Salt A Spice Affair
1 tsp Black Pepper Ground A Spice Affair

For the vegetables:

3 carrots, peeled and cut
8 white potatoes, peeled and halved
1 red onion, thickly sliced
1 head garlic, top removed
1 tbsp Honey Orange Rosemary Seasoning A Spice Affair
1 tsp Himalayan Pink Salt A Spice Affair
1/2 tsp Black Pepper Ground A Spice Affair
3 tbsp olive oil

For the garnish:

Fresh rosemary sprigs
Orange slices

Preparation

1

Prepare the seasoned butter

Preheat the oven to 425°F (220°C). In a bowl, combine the butter with the Honey Orange Rosemary Seasoning A Spice Affair, salt and pepper.
2

Butter the chicken

Gently separate the chicken skin from the meat and spread 3/4 of the butter underneath. Rub the remaining butter on top.
3

Add the vegetables

Place the chicken in a large skillet or roasting pan. Toss the carrots, potatoes, onion and garlic with the olive oil and seasonings, then arrange them around the chicken. Top the chicken with orange slices and rosemary sprigs for extra flavour.
4

Roast

Cover with foil and bake for 45 minutes. Remove the foil, reduce the heat to 375°F (190°C) and bake for another 25 minutes, or until the internal temperature reaches 165°F (74°C).
5

Serve

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. Enjoy!