Easy Honey Garlic Whole Roast Chicken Recipe With Veggies

honey

🥗Healthier: agave syrup

💰Cheaper: maple syrup

Agave syrup is lower on the glycemic index.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is less expensive and has a neutral flavor.

fresh thyme

🥗Healthier: dried thyme

💰Cheaper: oregano

Oregano is often more affordable and can provide a similar flavor.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with bouillon cubes

Bouillon cubes are a low-cost alternative to broth.

Spatchcock the chicken by turning it over and cutting along the right side of the backbone from the tail to the neck.

Cut along the left side of the backbone to ensure even cooking and a crispier roast.

Remove the tailbone and either discard it or save it for stock.

Cut along the breastbone, flip the chicken over, and press down on the breast until it lays flat.

In a bowl, mix together 2 teaspoons garlic powder, 2 teaspoons onion powder, 2 teaspoons complete seasoning, 1 teaspoon coriander seasoning, 1 teaspoon accent seasoning, and 1/2 teaspoon black pepper; set aside.

Chop off the stem of garlic cloves, drizzle 2 tablespoons of olive oil in foil, add salt and black pepper, wrap tightly, and roast in a 400°F oven for 40 minutes.

Melt 1 stick of butter and squeeze out the roasted garlic to create a garlic butter sauce; mix in half of the seasoning.

In a separate bowl, combine 3 tablespoons soy sauce, 2 tablespoons lemon juice, 1/2 cup honey, 1 tablespoon brown sugar, 1 teaspoon crushed red pepper, and 1/2 teaspoon ginger powder; stir until combined.

Loosen the skin of the chicken and massage the garlic butter sauce under the skin and all over the chicken.

Flip the chicken and season the back side with the remaining seasoning.

In a bowl, add 1/2 pound baby carrots and 5 quartered russet potatoes; drizzle with 2 tablespoons olive oil and mix in the remaining seasoning.

Transfer the veggies to a baking sheet or roasting pan and place the chicken on top.

Drizzle the honey glaze sauce over the chicken and cover tightly with foil.

Bake in a 400°F oven for 50 minutes, removing the foil after 30 minutes to baste the chicken with juices.

Return the chicken to the oven uncovered for the last 20 minutes to finish cooking.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens