Ingredients:

  • 1 whole chicken (about 3-4 lbs / 1.3-1.8 kg), giblets removed
  • 1 tbsp olive oil (15 ml)
  • 1 large onion, quartered
  • 2 carrots, peeled and roughly chopped
  • 2 parsnips, peeled and roughly chopped
  • 2-3 medium potatoes (such as Yukon Gold or Maris Piper), peeled and quartered
  • 4 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 4 cloves garlic, smashed
  • Salt and freshly ground black pepper to taste
  • 2 tbsp honey (30 ml)
  • 1 tbsp Dijon mustard (15 ml)
  • 1 tbsp lemon juice (15 ml)
  • 1/2 tsp dried thyme
  • 1/4 tsp smoked paprika

Instructions:

  1. Preheat the oven to 400°F (200°C/ Gas Mark 6).
  2. Pat the chicken dry with paper towels. Season inside and out with salt and pepper. Tuck wing tips under the body.
  3. Toss the onion, carrots, parsnips, and potatoes with olive oil, salt, pepper, thyme, rosemary, and garlic in a large bowl.
  4. Spread the vegetables in the roasting pan. Place the chicken on top of the vegetables.
  5. Roast for 30 minutes.
  6. While the chicken roasts, whisk together the honey, Dijon mustard, lemon juice, dried thyme, and smoked paprika in a small bowl.
  7. After 30 minutes, brush the chicken with the honey glaze. Reduce oven temperature to 350°F (175°C/ Gas Mark 4). Continue roasting for another 45-60 minutes, basting with the glaze every 15 minutes, until the internal temperature of the thickest part of the thigh reaches 165°F (74°C).
  8. Remove the chicken from the oven and let it rest for 10-15 minutes before carving. Carve the chicken and serve with the roasted vegetables.