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Easy Honey Butter Herb Roasted Chicken Recipe with Spring Vegetables

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A quick and easy roasted chicken recipe featuring a honey butter herb glaze and fresh spring vegetables, perfect for a comforting yet light meal.

Ingredients

Scale
  • 1 whole chicken (about 4 to 5 pounds / 1.8 to 2.3 kg), preferably organic or free-range
  • 4 tablespoons unsalted butter, softened
  • 2 tablespoons honey
  • 2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)
  • 1 teaspoon fresh rosemary, finely chopped (or ½ teaspoon dried)
  • 3 cloves garlic, minced
  • 1 teaspoon sea salt
  • ½ teaspoon freshly ground black pepper
  • Zest of 1 lemon
  • 1 bunch asparagus, trimmed and cut into 2-inch pieces
  • 3 medium carrots, peeled and cut into sticks
  • 1 cup baby new potatoes, halved
  • 1 small red onion, quartered
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Optional garnish: fresh parsley, chopped
  • Optional garnish: lemon wedges for serving

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. In a small bowl, combine softened butter, honey, minced garlic, chopped thyme, rosemary, lemon zest, salt, and pepper. Mix until smooth.
  3. Pat the chicken dry with paper towels to remove moisture from the skin.
  4. Gently loosen the skin from the chicken breast and spread about two-thirds of the honey butter mixture under the skin. Spread the remaining butter on top of the skin and around the chicken.
  5. Truss the chicken legs together with kitchen twine (optional).
  6. Toss asparagus, carrots, new potatoes, and red onion with olive oil, salt, and pepper. Spread evenly in a large roasting pan.
  7. Place the chicken on top of the vegetables and pour any remaining honey butter over the chicken and veggies.
  8. Roast in the oven for 50-60 minutes, basting halfway through with pan juices. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
  9. Remove the chicken from the oven and let it rest for 10-15 minutes before carving.
  10. Carve the chicken and serve with the roasted spring vegetables. Garnish with fresh parsley and lemon wedges if desired.

Notes

Patting the chicken skin dry before applying the honey butter helps achieve crispy skin. Use a meat thermometer to avoid overcooking. Rest the chicken before carving to keep it juicy. If vegetables cook faster, remove them early and keep warm. For dairy-free, substitute butter with plant-based alternatives and honey with maple syrup or agave nectar.

Nutrition

Keywords: roasted chicken, honey butter chicken, herb roasted chicken, spring vegetables, easy chicken recipe, one-pan meal, family dinner

Find it online: https://avabake.com/easy-honey-butter-herb-roasted-chicken-recipe-with-spring-vegetables/