nov 31

Roast Chicken with Heirloom Vegetables

Roast Chicken with Karina’s honey-roasted heirloom carrots, baby beets and parsnips

I’m a big believer in that the souls you surround yourself with should bring the best out of you; they’re the ones that motivate you feel creative and good about yourself. Being around inspiring people really can help to make you the best version of yourself. And Karina – who also happened to be the first client I took on is no exception.


We’re going to need:

1 x large chicken
2 unpeeled oranges and cut into quarters
4 sprigs of rosemary
1 red onion
2 carrots
2 celery stalks
500 g small heirloom carrots, trimmed and halved
500 g baby beetroots, trimmed
500 g parsnips, peeled and halved
2 tablespoons honey
salt, pepper and olive oil

This is going to serve 6 people, so a big feast with the people you love!

Preheat oven to 225°C. Rinse turkey with cool water and pat dry. Stuff chicken with the orange segments and rosemary sprigs then securely tie the chickens legs with butcher’s twine. Rub the outside of the chicken with olive oil (reserving 2 tablespoons) and season.

Arrange the onion, carrots and celery in the base of a roasting pan and the chicken on top. Place in the oven and roast for 20 minutes then reduce the oven temperature to 170°C. Continue roasting for another 11⁄2 hours or until the temperature of the thickest part of the chicken thigh reaches 73°C when tested with a meat thermometer. Remove chicken from oven and rest for 40 minutes covered with foil before carving.

Meanwhile, reheat oven to 200°C. Place the remaining vegetables on a baking tray and drizzle with the remaining oil oil. Season with salt and pepper. Roast for 30 minutes then remove tray from oven and drizzle over honey. Mix well so that vegetables are evenly coated. Return tray to oven and roast for a further 10 minutes or until vegetables are shiny, golden and cooked through.

TIP: You’ll notice I’ve used olive oil for this recipe because a coconut flavour just doesn’t work with these ingredients, but if you can find a good fry-safe coconut oil, or rice bran oil, then feel free to use that instead.