Manuka Honey & Lemon Roast Chicken with Thyme and Kumara
Sticky manuka glaze, roast kumara and fresh thyme — a Kiwi weeknight roast with a gourmet twist
A simple roast chicken glazed with premium Manuka honey, lemon and mustard for a glossy, savoury-sweet finish. Served with roast kumama and caramelised red onion, this dish leans into current trends for sticky honey glazes, whole-bird cooking and seasonal NZ produce.
Timing
Cook Time: PT1H5M
Prep Time: PT20M
Rest Time: PT10M
Total Time: PT1H35M
Active Time: PT30M
Ingredients
1
whole
free-range chicken
(Notes: about 1.4–1.8 kg, giblets removed, patted dry)
3
tbsp
Manuka honey
(Notes: UMF 15+ recommended for depth of flavour)
2
tbsp
olive oil
(Notes: plus extra for tossing kumara)
2
tbsp
light soy sauce
(Notes: adds umami and saltiness to the glaze)
1
tbsp
Dijon mustard
(Notes: helps emulsify the glaze)
1
lemon
(Notes: zest and juice, half inside cavity)
4
cloves
garlic
(Notes: minced)
2
tbsp
fresh thyme leaves
(Notes: plus a few sprigs for the cavity)
1.5
tsp
sea salt
(Notes: adjust to taste)
1
tsp
freshly ground black pepper
600
g
kumara (sweet potato)
(Notes: peeled and cut into 3cm chunks)
1
medium
red onion
(Notes: cut into wedges)
20
g
unsalted butter
(Notes: optional, dot over kumara for extra caramelisation)
Instructions
Step 1
Preheat the oven to 200°C (fan 180°C). In a small bowl whisk the Manuka honey, olive oil, soy sauce, Dijon mustard, lemon zest and juice, minced garlic, thyme leaves, salt and pepper to make a glossy glaze.
Tip: Warm the honey briefly if it's very firm so it mixes smoothly (place jar in warm water for a minute).
Step 2
Loosen the chicken skin gently with your fingers to create pockets over the breasts and thighs. Spoon about two-thirds of the glaze under the skin and rub the remainder over the outside. Place a few thyme sprigs and the halved lemon into the cavity, then truss or tie the legs.
Tip: Getting the glaze under the skin helps flavour the meat rather than just coating the surface.
Step 3
Toss the kumara and red onion with a drizzle of olive oil, a pinch of salt and pepper and place them in the base of a roasting tray. Nestle the chicken on top of the kumara so the juices can flavour the veg. Put the tray in the oven and roast at 200°C for 20 minutes to start the browning process.
Tip: Starting hot encourages the skin to crisp — use a rimmed tray to catch juices for serving.
Timing: PT20M
Step 4
Reduce the oven to 180°C and continue roasting for another 45 minutes. Every 15 minutes, baste the chicken with the pan juices and brush with the reserved glaze for a sticky finish. Roast until the thickest part of the thigh reaches 75°C (or juices run clear).
Tip: If the kumara is browning too fast, loosely cover the tray with foil for the final 15 minutes.
Timing: PT45M
Step 5
Remove the chicken from the oven and rest on a board, loosely covered with foil, for 10 minutes. Toss the kumara and onions in the roasting tray with a knob of butter to glaze them in the pan juices.
Tip: Resting lets the juices redistribute for a moist carve — reserve any roasting juices for spooning over the carved chicken.
Timing: PT10M
Step 6
Carve the chicken and serve with the roasted kumara and caramelised onions, spooning any extra Manuka glaze and pan juices over the meat. Garnish with extra thyme and a lemon wedge.
Tip: Leftover shredded chicken is superb in salads or sandwiches the next day — drizzle a little more Manuka honey for continuity of flavour.