• 5servings
  • 120minutes

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB2, C, D, P
MineralsNatrium, Silicon, Sulfur, Phosphorus

Ingredients Jump to Instructions ↓

  1. 5 lb, roasting chicken

  2. 1 lb. baby carrots

  3. 1 lb. red potatoes scrubbed, skin on(cut in half if they are larger)

  4. for the glaze:

  5. 1/2 c. butter , melted

  6. 1/4 c. onion , minced

  7. 1 tsp. dried thyme

  8. 1/2 tsp. salt

  9. 1/2 tsp. pepper

  10. 1/4 tsp. ground cayenne or use

  11. 1-2 tsps. curry if you prefer

  12. 1/2 c. chicken broth

  13. 1/2 c. honey

  14. 1 tblsp. lemon juice

  15. 2-3 tblsp. Dijon mustard

Instructions Jump to Ingredients ↑

  1. Preheat oven to 325 Rinse and dry chicken, place in 13x9" baking dish in medium glass bowl mix glaze ingredients really well lift skin over the breast of the chicken, and use your baster to put about 1/2 cup of the glaze under the skin, cover with foil, roast for about an hour.

  2. remove from oven, place your carrots and potatoes in the dish pour remaining glaze over the veggies and chicken replace foil, put back in oven after 30 min, stir the veggies, remove foil, back into the oven for the remaining time.

  3. remove from oven, let stand about 10 minutes, and enjoy.

  4. * the sugar in the honey may blacken, don't worry it's not burned.


Send feedback