This ‘lekker’ one-pan roast chicken with vegetables and a honey-mustard glaze is the perfect recipe for a quick, easy and delicious family meal, with minimal washing up and maximum flavour.

For the chicken

• 1 whole chicken (1.5–2kg) or 6–8 chicken pieces
• 2 tbsp olive oil
• 2 tsp salt
• 1 tsp black pepper
• 2 tsp paprika
• 1 tsp dried thyme
• 1 tsp garlic powder or 2 garlic cloves, crushed

For the vegetables

• 6 medium potatoes, quartered
• 4 carrots, cut into chunks
• 1 large onion, cut into wedges

Honey-mustard glaze

• 3 tbsp honey
• 2 tbsp wholegrain or Dijon mustard
• 1 tbsp soy sauce (optional)
• 1 tbsp lemon juice
• 1 tbsp butter, melted

Method

• Preheat the oven to 200°C.
• In a small bowl, combine the salt, pepper, paprika, thyme and garlic. Rub the chicken with olive oil, then coat evenly with the spice mixture.
• Place the potatoes, carrots and onion in a large roasting pan. Drizzle with olive oil, season with salt and pepper, and toss until well coated.
• In a separate bowl, mix together the honey, mustard, soy sauce, lemon juice and melted butter.
• Place the chicken on top of the vegetables and roast for 45 minutes.
• Remove from the oven and brush the chicken generously with the honey-mustard glaze. Return to the oven and roast for a further 20–30 minutes, or until the chicken is golden, sticky and cooked through.
• Remove from the oven and allow the chicken to rest for 10 minutes before carving.

Serve with the roasted vegetables and extra glaze, if desired.

The news provided to you in this link has been investigated and compiled by the editorial staff of the Newcastle Advertiser, a sold newspaper distributed in the Newcastle area. Please follow us on Youtube and feel free to like, comment, and subscribe. For more local news, visit our webpage, follow us on Facebook and Twitter, and follow us on our WhatsApp Channel