Honey-Glazed Roasted Chicken with Spring Vegetable Medley

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy roasted chicken coated with a honey glaze served alongside tender spring vegetables, perfect for a comforting Mother's Day brunch. This mediterranean-inspired chicken ready in about 95 minutes pairs (about 4 lbs) whole chicken, olive oil, honey for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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.

Prep: 20 min Cook: 75 min Serves 6 Mediterranean cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat the oven to 400°F (200°C). In a small bowl, whisk together 3 tbsp olive oil, 2 tbsp honey, 1 tbsp Dijon mustard, and 4 minced garlic cloves until combined.
  2. Step 2: Pat dry 1 whole chicken (about 4 lbs) with paper towels, then season inside and out with 1 tsp salt and 1/2 tsp black pepper.
  3. Step 3: Place the chicken breast-side up in a roasting pan. Brush the honey mustard glaze all over the chicken skin, tucking 4 fresh thyme sprigs and sliced lemon inside the cavity.
  4. Step 4: Arrange 200 g baby carrots, 200 g asparagus spears, and 300 g halved baby new potatoes evenly around the chicken in the pan.
  5. Step 5: Roast in the preheated oven for 1 hour 15 minutes, basting the chicken and vegetables every 20 minutes with pan juices and remaining glaze.
  6. Step 6: Check the chicken's internal temperature with a meat thermometer; it should reach 165°F (74°C) in the thickest part of the thigh.
  7. Step 7: Remove the chicken and vegetables from the oven and let the chicken rest for 10 minutes before carving. Serve the chicken with the roasted spring vegetable medley.

Frequently asked questions

How long does Honey-Glazed Roasted Chicken with Spring Vegetable Medley take to make?

Total time is about 95 minutes (20 min prep + 75 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 Roasted Chicken with Spring Vegetable Medley?

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 (about 4 lbs) whole chicken from drying out.

Can I substitute ingredients in Honey-Glazed Roasted Chicken with Spring Vegetable Medley?

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 Roasted Chicken with Spring Vegetable Medley 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 Roasted Chicken with Spring Vegetable Medley?

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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