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Smoky Honey Glazed Roast Chicken with Root Vegetables

This roasted chicken features a smoky honey and lemon glaze that caramelizes beautifully, creating a shiny, sticky skin. Juicy and tender on the inside with crispy edges, it’s paired with caramelized root vegetables for a colorful, flavorful feast. The dish combines simple roasting techniques with flavorful glazing and aromatics for a festive centerpiece.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 6
Course: Main Course
Cuisine: Holiday
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 kg whole chicken or turkey preferably organic for better flavor
  • 2 tbsp honey preferably raw or local
  • 1 lemon lemon zest and juice for brightness and glaze
  • 1 tsp smoked paprika adds smoky depth
  • 3 carrots carrots peeled and cut into chunks
  • 3 parsnips parsnips peeled and cut into chunks
  • 4 potatoes potatoes cut into quarters
  • 2 tbsp fresh thyme chopped
  • 2 sprigs rosemary whole sprigs for stuffing
  • to taste salt and pepper for seasoning
  • 2 tbsp flour or cornstarch for thickening gravy
  • 1/2 cup wine or stock for gravy base

Equipment

  • Oven
  • Roasting Pan
  • Basting Brush
  • Meat thermometer
  • Saucepan

Method
 

  1. Preheat your oven to 200°C (390°F). Prepare your roasting pan by placing the whole chicken or turkey in the center, seasoning generously with salt, pepper, herbs, and smoked paprika inside and out. Rub the skin with a little oil if desired for extra crispness.
  2. Mix honey, lemon zest, lemon juice, and smoked paprika in a small bowl to create a glossy glaze. Use a basting brush to apply a thick coat of this mixture all over the bird, focusing on the skin.
  3. Arrange root vegetables like carrots, parsnips, and potatoes around the bird in the pan. Toss them lightly with salt, pepper, and a few sprigs of rosemary for added aroma.
  4. Place the pan in the oven and roast, basting the bird with the glaze every 20 minutes. Roast until the skin is golden brown and crispy, and the internal temperature reaches 75°C (165°F) for chicken or 80°C (175°F) for turkey, which should take about 1.5 hours.
  5. Halfway through cooking, check the vegetables—they should be caramelized and tender. If needed, give them a gentle toss to promote even browning.
  6. Once cooked, transfer the meat to a cutting board and let it rest for at least 15 minutes. This helps retain juices and makes carving easier.
  7. Meanwhile, pour the pan drippings into a saucepan. Add wine or stock and bring to a simmer, scraping up browned bits from the bottom. Thicken the gravy with flour or cornstarch mixed with a little water, stirring until silky and smooth.
  8. Slice the rested bird and serve it hot, with roasted vegetables and a generous drizzle of the smoky honey gravy. Garnish with fresh herbs if desired for a festive touch.

Notes

For extra flavor, marinate the bird overnight with herbs and citrus before roasting. Use a meat thermometer for perfect doneness, and enjoy the beautiful contrast of smoky glaze and crispy skin.