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    Chicken Tray Roast with Honeyed Root Vegetables

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    Chicken Tray Roast with Honeyed Root Vegetables

    This satisfying dish with fresh rosemary is just right for an informal family supper. Made in one roasting tin, it's very quick and easy to make.

    • Preparation time: 15 minutes
    • Cooking time: 45 minutes
    • Total time: 1 hour 60 minutes

    Serves: 4


    • 2 large baking potatoes, scrubbed and cut into chunky wedges
    • 1 large parsnip, peeled and cut into chunky wedges
    • 500g pack Chantenay carrots, trimmed
    • ½ x 15g pack fresh rosemary, stalks discarded, roughly chopped
    • 3 tbsp extra virgin olive oil
    • Pack Waitrose 8 Chicken Thighs
    • 2 tbsp Waitrose Spanish Lavender Honey
    • Grated zest and juice of 1 orange


    1. Preheat the oven to 190°C, gas mark 5. Arrange the potatoes, parsnip and carrots on the base of a large roasting tin.
    2. Season lightly and sprinkle with the rosemary. Drizzle with the olive oil and roast in the oven for 15 minutes.
    3. Remove the vegetables from the oven and nestle the chicken pieces between the vegetables. Mix together the honey, orange zest and juice, and season lightly, then pour it over the chicken to make a glaze.
    4. Roast for a further 25-30 minutes or until the vegetables and chicken are cooked (insert a skewer into a thigh joint: the chicken is cooked if the juices run clear and there is no pink meat). Serve straight from the roasting tin with a selection of seasonal green vegetables.

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    Cook's tips

    This dish can be assembled a few hours in advance, cover and chill until ready to cook.. Use other root vegetables if you prefer, such as celeriac, sweet potato or turnip.


    Average user rating

    4 stars