Creole Honey Roasted Chicken
Elevate your dinner table with this Creole Honey Roasted Chicken, a sensational fusion of bold Southern flavors and sweet caramelized glaze. This recipe features a perfectly roasted whole chicken infused with a rich butter, honey, and Creole seasoning blend, delivering a mouthwatering combination of heat, herbs, and sweetness. The chicken is roasted atop a medley of tender carrots, red potatoes, and onions, which soak up the flavorful pan drippings for a complete meal. With a golden, crispy skin and juicy, aromatic meat seasoned with hints of garlic, thyme, and paprika, this dish is an irresistible centerpiece for family dinners or special occasions. Simple prep, easy-to-find ingredients, and a fragrant cooking process make this hearty recipe a crowd-pleaser and a surefire way to bring a taste of Creole-inspired elegance to your kitchen!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 piece (about 4-5 lbs) whole chicken
- 4 tablespoons (softened) unsalted butter
- 3 tablespoons honey
- 2 tablespoons Creole seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon (chopped) fresh thyme
- 1 piece (halved) lemon
- 2 tablespoons olive oil
- 1 teaspoon (adjust to taste) salt
- 1 teaspoon (freshly ground) black pepper
- 2 cups (chopped) carrots
- 1 piece (large, quartered) yellow onion
- 3 cups (quartered) red potatoes
Instructions
Preheat your oven to 375°F (190°C).
Clean the whole chicken by rinsing it under cold water and pat it dry thoroughly with paper towels. Remove any giblets if present.
In a small bowl, mix the softened butter, honey, Creole seasoning, garlic powder, onion powder, paprika, and chopped thyme until combined.
Gently loosen the skin of the chicken by sliding your hands beneath it. Spread half of the butter mixture evenly under the skin, ensuring you coat as much of the meat as possible. Rub the remaining mixture all over the outer skin of the chicken.
Season the chicken cavity with salt and black pepper. Stuff the cavity with the lemon halves and one-quarter of the onion pieces.
In a large roasting pan, toss the carrots, remaining onion pieces, and red potatoes with olive oil, salt, and black pepper. Spread them in an even layer.
Place the chicken on top of the vegetables in the roasting pan, breast side up.
Tie the chicken legs together with kitchen twine and tuck the wings underneath to prevent them from burning.
Roast the chicken in the preheated oven for about 75-90 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh reads 165°F (74°C).
Halfway through cooking, baste the chicken with the pan juices to keep it moist and add extra flavor.
Once cooked, remove the chicken from the oven and tent it loosely with aluminum foil. Let it rest for 15 minutes to allow the juices to redistribute.
Carve the chicken and serve it with the roasted vegetables. Drizzle additional pan juices over the top if desired.
Nutrition Facts
Calories |
1722 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.6 g | 119% | |
| Saturated Fat | 37.1 g | 186% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 260 mg | 87% | |
| Sodium | 6099 mg | 265% | |
| Total Carbohydrate | 195.3 g | 71% | |
| Dietary Fiber | 25.1 g | 90% | |
| Total Sugars | 77.1 g | ||
| Protein | 51.2 g | 102% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 255 mg | 20% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 3783 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
