LogoCuisinesOccasions
Loading...

Loading...

About usTerms of servicePrivacy policy
  1. Home
  2. Main Course
  3. American
  4. Rosemary Roasted Chicken With Honey Glazed Vegetables
Rosemary Roasted Chicken with Honey Glazed Vegetables

Your rating

Not rated yet!

Ingredients

  • 1 whole chicken (about 4 lbs)
  • 2 tbsp olive oil
  • 2 tbsp fresh rosemary, chopped
  • 4 cloves garlic, minced
  • Salt and pepper to taste
  • 4 carrots, peeled and cut into sticks
  • 2 parsnips, peeled and cut into sticks
  • 1 red onion, cut into wedges
  • 2 tbsp honey
  • 2 tbsp balsamic vinegar
  • 1/4 cup chicken broth

Modify

Rosemary Roasted Chicken with Honey Glazed Vegetables

Created by: Howcan Team

Ingredients

  • 1 whole chicken (about 4 lbs)
  • 2 tbsp olive oil
  • 2 tbsp fresh rosemary, chopped
  • 4 cloves garlic, minced
  • Salt and pepper to taste
  • 4 carrots, peeled and cut into sticks
  • 2 parsnips, peeled and cut into sticks
  • 1 red onion, cut into wedges
  • 2 tbsp honey
  • 2 tbsp balsamic vinegar
  • 1/4 cup chicken broth

Instructions

  • Preheat the oven to 425°F (220°C).
  • In a small bowl, mix together 2 tbsp olive oil, 2 tbsp chopped rosemary, 4 cloves minced garlic, salt, and pepper.
  • Place the whole chicken in a roasting pan and rub the olive oil mixture all over the chicken, including under the skin.
  • Roast the chicken in the preheated oven for 15 minutes, then reduce the heat to 375°F (190°C) and continue roasting for about 45 minutes, or until the internal temperature reaches 165°F (74°C).
  • While the chicken is roasting, prepare the honey glazed vegetables. In a large bowl, toss together the carrot sticks, parsnip sticks, and red onion wedges with 2 tbsp honey, 2 tbsp balsamic vinegar, and salt and pepper to taste.
  • Spread the vegetables on a baking sheet and roast in the oven for 25-30 minutes, or until they are tender and caramelized, stirring occasionally.
  • Once the chicken is done, remove it from the oven and let it rest for 10 minutes before carving.
  • In the meantime, transfer the roasted vegetables to a serving platter and drizzle with 1/4 cup of chicken broth for extra flavor.
  • Carve the chicken and serve with the honey glazed vegetables. Enjoy!
Main Course
American

The history of Rosemary Roasted Chicken with honey glazed vegetables dates back to the Mediterranean region, where the combination of aromatic rosemary and sweet honey has been a culinary tradition for centuries. Renowned chefs like Jamie Oliver and Ina Garten have popularized this dish, infusing it with their own unique twists. The succulent chicken is seasoned with fragrant rosemary and roasted to perfection, while the vegetables are caramelized with a luscious honey glaze, creating a harmonious balance of flavors. This delectable dish is a staple in upscale restaurants and home kitchens alike, with its tantalizing aroma and mouthwatering taste. For the best version of this dish, sourcing high-quality, organic ingredients is crucial to achieve an unforgettable dining experience.

80 min

|

4

|

450 calories

Instructions

  • Preheat the oven to 425°F (220°C).
  • In a small bowl, mix together 2 tbsp olive oil, 2 tbsp chopped rosemary, 4 cloves minced garlic, salt, and pepper.
  • Place the whole chicken in a roasting pan and rub the olive oil mixture all over the chicken, including under the skin.
  • Roast the chicken in the preheated oven for 15 minutes, then reduce the heat to 375°F (190°C) and continue roasting for about 45 minutes, or until the internal temperature reaches 165°F (74°C).
  • While the chicken is roasting, prepare the honey glazed vegetables. In a large bowl, toss together the carrot sticks, parsnip sticks, and red onion wedges with 2 tbsp honey, 2 tbsp balsamic vinegar, and salt and pepper to taste.
  • Spread the vegetables on a baking sheet and roast in the oven for 25-30 minutes, or until they are tender and caramelized, stirring occasionally.
  • Once the chicken is done, remove it from the oven and let it rest for 10 minutes before carving.
  • In the meantime, transfer the roasted vegetables to a serving platter and drizzle with 1/4 cup of chicken broth for extra flavor.
  • Carve the chicken and serve with the honey glazed vegetables. Enjoy!
Related Recipes:
Popular recipes
Recent recipes

Most popular recipes

Hawaiian Luau

Hawaiian Luau

A traditional Hawaiian feast featuring a variety of delicious dishes.

180 min

|

8-10

|

600 calories

Pistachio Kunafa

Pistachio Kunafa

A delicious Middle Eastern dessert made with shredded phyllo dough, filled with a creamy pistachio mixture, and topped with a sprinkle of crushed pistachios.

75 min

|

8

|

320 calories

Quinoa and Black Bean Stuffed Avocado

Quinoa and Black Bean Stuffed Avocado

A delicious and healthy dish featuring quinoa, black beans, and avocado.

30 min

|

4

|

350 calories

Most recent recipes

No-Bake Oatmeal Energy Balls with Dried Cranberries and Coconut Flakes

No-Bake Oatmeal Energy Balls with Dried Cranberries and Coconut Flakes

These no-bake oatmeal energy balls are a delicious and healthy snack packed with dried cranberries and coconut flakes.

15 min

|

12

|

120 calories

Spicy Chipotle Turkey Meatloaf

Spicy Chipotle Turkey Meatloaf

This turkey meatloaf is packed with flavor and a spicy kick from chipotle peppers.

75 min

|

8

|

320 calories

No-Bake Oatmeal Energy Balls with Chocolate Chips

No-Bake Oatmeal Energy Balls with Chocolate Chips

These no-bake oatmeal energy balls are a quick and easy snack packed with healthy ingredients and a touch of sweetness from chocolate chips.

15 min

|

12

|

120 calories