Manuka Honey, Lemon & Thyme Roast Chicken
A sticky, glossy Manuka honey glaze brightened with lemon and thyme — perfect for a sheet-pan roast with sweet potatoes.
Spatchcocked roast chicken glazed with Manuka honey, Dijon and lemon for a crisp, caramelised skin and juicy meat. Trend-forward, easy weeknight to weekend dish that pairs well with roasted veg and a simple green salad.
Timing
Cook Time: PT40M
Prep Time: PT15M
Rest Time: PT10M
Total Time: PT1H5M
Active Time: PT25M
Ingredients
1.5
kg
whole chicken
(Notes: spatchcocked (backbone removed) for even roasting)
3
tbsp
Manuka honey
(Notes: see Manuka details below; for glaze)
1
tbsp
Dijon mustard
(Notes: adds tang to the glaze)
1
tbsp
olive oil
(Notes: for roasting and to loosen glaze)
1
lemon
(Notes: zest and juice)
2
tbsp
fresh thyme leaves
(Notes: or 2 tsp dried thyme)
4
cloves
garlic
(Notes: minced)
600
g
sweet potatoes
(Notes: cut into 2cm chunks)
300
g
baby carrots
(Notes: or regular carrots cut in half)
1
tsp
smoked paprika
(Notes: optional, for warmth)
1
tsp
sea salt
(Notes: plus extra to season)
1/2
tsp
black pepper
Instructions
Step 1
Preheat the oven to 200°C (fan). Pat the spatchcocked chicken dry with paper towel and season the skin and cavity with sea salt and black pepper.
Tip: Dry skin = crispier roast. Use paper towels to blot moisture.
Step 2
In a small bowl whisk together the Manuka honey, Dijon mustard, olive oil, lemon zest, lemon juice and minced garlic until glossy. Stir through thyme and smoked paprika if using.
Tip: Warm the honey slightly (5–10s in a microwave) if too thick — it mixes easier when runny.
Step 3
Toss the sweet potato chunks and baby carrots with a little olive oil, salt and pepper and spread them on a large roasting tray. Place the spatchcocked chicken, breast-side up, on top of the veg.
Tip: Roasting the veg under the chicken lets them soak up juices for extra flavour.
Step 4
Brush about two-thirds of the Manuka glaze over the chicken and some over the vegetables. Roast in the preheated oven for 35–40 minutes, or until the internal temperature at the thickest part of the thigh reaches 74°C and juices run clear.
Tip: Use a probe thermometer to avoid overcooking. If the skin browns too quickly, loosely tent with foil.
Timing: PT40M
Step 5
Five minutes before the end of roasting, brush the remaining Manuka glaze over the chicken to build a sticky lacquered finish. Return to the oven for the final minutes.
Tip: Applying glaze late prevents it from burning and gives a glossy finish.
Timing: PT5M
Step 6
Remove the chicken from the oven and transfer to a board. Rest for 10 minutes to allow juices to redistribute; reserve the roasted veg on the tray.
Tip: Resting keeps the meat juicy and makes carving easier.
Timing: PT10M
Step 7
Carve the chicken and serve with the honey-roasted sweet potatoes and carrots, spooning any pan juices over the top. Garnish with extra thyme and lemon wedges if desired.
Tip: Serve with a crisp green salad or steamed greens to balance the sweetness.