Foolproof Honey Glazed Carrots and Roasted Chicken
A symphony conducted on a single sheet pan, where a beautifully bronzed roasted chicken and glistening, jewel-toned honey glazed carrots cook together in perfect harmony. This effortless one-pan meal delivers impossibly juicy chicken with crispy skin alongside tender, sweet, and caramelized carrots.
Equipment
- Large rimmed baking sheet
- Large mixing bowl
- small mixing bowl
- Paper towels
- Whisk
- pastry brush
- Meat thermometer
- Cutting board
- Chef's knife
- Vegetable peeler
Ingredients
- 1 whole chicken about 3-4 lbs
- 2 lbs carrots, peeled and cut into 2-inch pieces
- 4 tablespoons unsalted butter, melted
- ¼ cup honey
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic, minced
- 5-6 fresh thyme sprigs, leaves picked from a few, the rest left whole
- Salt and freshly ground black pepper, to taste
- 1 lemon, halved optional, for stuffing cavity
- 3 cloves garlic, smashed optional, for stuffing cavity
Instructions
- Preheat your oven to 425°F (220°C). Pat the chicken completely dry with paper towels, inside and out. Place the chicken in the center of a large, rimmed baking sheet.
- Drizzle the chicken with olive oil and rub it all over the skin. Season liberally with salt and pepper, including the cavity. If using, stuff the cavity with the halved lemon, smashed garlic cloves, and a few whole thyme sprigs.
- In a large bowl, place the peeled and chopped carrots. In a separate, smaller bowl, whisk together the melted butter, honey, minced garlic, and the leaves from a few sprigs of fresh thyme. Season the glaze with a pinch of salt and pepper.
- Pour about two-thirds of the honey glaze over the carrots and toss until they are evenly coated. Set aside the remaining one-third of the glaze for later.
- Place the chicken in the preheated oven and roast for 30 minutes by itself. This gives the skin a head start on crisping.
- After 30 minutes, carefully remove the baking sheet from the oven. Arrange the glazed carrots in a single layer around the chicken.
- Return the pan to the oven and continue to roast for another 30-45 minutes, or until a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C).
- During the last 10 minutes of cooking, brush the remaining one-third of the honey glaze all over the top of the chicken to create a lacquered finish.
- Carefully transfer the chicken to a cutting board, tent loosely with foil, and let it rest for 10-15 minutes before carving. This allows the juices to redistribute. Toss the carrots in the pan juices before serving.
Notes
Key Tips for Success:
- Patting the chicken completely dry is the most critical step for achieving crispy skin.
- Ensure your baking sheet is large enough so you don't overcrowd the pan, which would cause the carrots to steam instead of roast.
- Add the final glaze to the chicken only during the last 10 minutes of cooking to prevent the honey from burning. Variations & Substitutions:
- For a nuttier flavor, make a brown butter honey glaze by browning the butter in a saucepan before mixing it with other glaze ingredients.
- Add a pinch of cinnamon or cayenne pepper to the glaze for warmth and a little kick.
- Brighten the dish by adding the zest and juice of half an orange or lemon to the glaze.
- Maple syrup can be used as a 1:1 substitute for honey.
- Fresh rosemary is a great alternative to thyme.
- Other root vegetables like parsnips or sweet potatoes can be used alongside or in place of carrots.
- Patting the chicken completely dry is the most critical step for achieving crispy skin.
- Ensure your baking sheet is large enough so you don't overcrowd the pan, which would cause the carrots to steam instead of roast.
- Add the final glaze to the chicken only during the last 10 minutes of cooking to prevent the honey from burning. Variations & Substitutions:
- For a nuttier flavor, make a brown butter honey glaze by browning the butter in a saucepan before mixing it with other glaze ingredients.
- Add a pinch of cinnamon or cayenne pepper to the glaze for warmth and a little kick.
- Brighten the dish by adding the zest and juice of half an orange or lemon to the glaze.
- Maple syrup can be used as a 1:1 substitute for honey.
- Fresh rosemary is a great alternative to thyme.
- Other root vegetables like parsnips or sweet potatoes can be used alongside or in place of carrots.