Oven-Baked Chicken with Vegetables and Honey Glaze
This whole roasted chicken is marinated with spices, surrounded by colorful vegetables and finished with a lightly sweet honey glaze. A generous dish for a family meal or festive table.
Updated : 11 November, 2026
Easy
More than 1 hour.
Ingredients
2 kilograms
Chicken
1
Onions
1
Bell pepper
2
Tomato
1
Eggplant
0.5
Zucchini
2
Potato
1
Carrot
15 grams
Dry spices
0.5 teaspoon
Ginger powder
1 teaspoon
Garlic powder
1 teaspoon
Paprika
5 tablespoon
Vegetable oil
1 tablespoon
Honey
2 tablespoon
Table salt
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare all the ingredients and spices for the chicken, marinade and vegetable side dish.
Step 2
For the marinade, combine 10 g chicken seasoning, ½ teaspoon dried ginger, 1 teaspoon paprika, 1 teaspoon dried garlic and salt to taste in a deep bowl. Add 3 tablespoons vegetable oil and mix well.
Step 3
Place a large whole chicken weighing at least 2 kg on a plate. Make several small cuts in the breast, thighs and drumsticks.
Step 4
Rub the prepared marinade into the cuts and all over the chicken. Spread about 1 teaspoon of the marinade inside the cavity as well, then turn the chicken and coat it thoroughly on all sides.
Step 5
Place the marinated chicken in a food-safe bag or covered container and refrigerate for 2 hours, turning it occasionally so the marinade distributes evenly.
Step 6
For the vegetables, cut the potatoes, zucchini, carrot, bell pepper, eggplant and tomatoes into medium or large pieces. Place them in a large bowl and season with about 2 tablespoons Italian-style herb seasoning with salt.
Step 7
Mix the vegetables thoroughly, add 2 tablespoons vegetable oil and toss again.
Step 8
After 2 hours, remove the chicken from the marinade and place it on a baking sheet. Cut 1 onion into large pieces, place it inside the chicken and secure the opening with a toothpick.
Step 9
Tie the chicken legs together with kitchen twine and place the chicken breast-side up in the center of the baking sheet. Arrange the vegetables around it and drizzle over any juices and oil left in the bowl.
Step 10
Loosely cover the chicken and vegetables with foil and roast in an oven preheated to 480°F for about 1 hour.
Step 11
In a small bowl, combine 1 tablespoon honey, the remaining 5 g chicken seasoning and 2 tablespoons of the juices released by the chicken and vegetables. Mix until smooth.
Step 12
Remove the foil, brush the chicken with a thin layer of the honey mixture and return it to the hot oven for another 15–20 minutes, until browned and fully cooked.
Step 13
Transfer the roasted chicken and vegetables to a serving platter and serve hot.
Step 14
The dish is ready to serve.
Author note
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