Honey-Glazed Roast Chicken with Spring Vegetables
Juicy roast chicken glazed with a sweet honey and mustard sauce, served alongside tender roasted spring vegetables for an elegant Mother's Day dinner. This mediterranean-inspired chicken ready in about 85 minutes pairs (1.8 kg) whole chicken, olive oil, honey for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 lbs (1.8 kg) whole chicken
- 2 tbsp olive oil
- 3 tbsp honey
- 2 tbsp Dijon mustard
- 4, minced garlic cloves
- 4 fresh thyme sprigs
- 1 lb baby carrots
- 1 lb baby new potatoes
- 1/2 lb, trimmed asparagus spears
- 2 tsp salt
- 1 tsp black pepper
Instructions
- Step 1: Preheat your oven to 425°F (220°C). Pat dry a 4 lb whole chicken with paper towels and place it in a roasting pan.
- Step 2: In a small bowl, whisk together 2 tbsp olive oil, 3 tbsp honey, 2 tbsp Dijon mustard, and 4 minced garlic cloves until combined.
- Step 3: Rub the honey-mustard mixture all over the chicken, including under the skin where possible. Season the chicken inside and out with 2 tsp salt and 1 tsp black pepper. Tuck 4 fresh thyme sprigs inside the cavity.
- Step 4: Toss 1 lb baby carrots and 1 lb baby new potatoes in 1 tbsp olive oil and season lightly with salt and pepper. Arrange the vegetables around the chicken in the roasting pan.
- Step 5: Roast the chicken and vegetables for 50 minutes. Then add 1/2 lb trimmed asparagus spears to the pan, stirring the vegetables gently.
- Step 6: Continue roasting for an additional 15 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and caramelized.
- Step 7: Remove the chicken from the oven and let it rest for 10 minutes before carving. Serve alongside the roasted spring vegetables.
Frequently asked questions
How long does Honey-Glazed Roast Chicken with Spring Vegetables take to make?
Total time is about 85 minutes (20 min prep + 65 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Honey-Glazed Roast Chicken with Spring Vegetables?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (1.8 kg) whole chicken from drying out.
Can I substitute ingredients in Honey-Glazed Roast Chicken with Spring Vegetables?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Honey-Glazed Roast Chicken with Spring Vegetables for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Honey-Glazed Roast Chicken with Spring Vegetables?
Mediterranean chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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