Butter Olive Oil Hot Honey Vinegar Roasted Garlic Sea Salt

Roast Chicken and Vegetables with Butter Olive Oil and Hot Honey Vinegar

Name: Roast Chicken and Vegetables with Butter Olive Oil and Hot Honey Vinegar
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Yield: 6-10
Cuisine: North American
Ingredients: 1 Whole chicken; 2 ½ Tbsp. Butter Olive Oil; 2 Tbsp. Hot Honey Vinegar; Roasted Garlic Sea Salt, to taste; 1 Lb. Baby potatoes; 2 Large carrots, diced; 3 Medium yellow onions, quartered; Fresh rosemary

Oct 19, 2026

Our new Hot Honey Vinegar makes the most delicious crispy skin on this simple roast chicken. Roasted on a bed of vegetables, this one pan meal is hearty and full of flavour!

Roast Chicken and Vegetables with Butter Olive Oil and Hot Honey Vinegar

Rated 5.0 stars by 1 users

Cuisine

North American

Servings

6-10

Prep Time

15 minutes

Cook Time

70 minutes

Our new Hot Honey Vinegar makes the most delicious crispy skin on this simple roast chicken. Roasted on a bed of vegetables, this one pan meal is hearty and full of flavour!

Author:

Neil Carby

Image of Roast Chicken and Vegetables with Butter Olive Oil and Hot Honey Vinegar

Ingredients

1 Whole chicken
2 ½ Tbsp. Butter Olive Oil
2 Tbsp. Hot Honey Vinegar
Roasted Garlic Sea Salt, to taste
1 Lb. Baby potatoes
2 Large carrots, diced
3 Medium yellow onions, quartered
Fresh rosemary

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Directions

Pat chicken dry and rub chicken with half the Butter Olive Oil. Sprinkle with salt to taste.
Add onions, carrots, and baby potatoes, and sprigs of rosemary to a large cast iron pan or roasting tray. Keep onions covered on the bottom so they don’t scorch.
Drizzle with remaining Butter Olive Oil and sprinkle with salt.
In an oven preheated to 350F convection roast, roast until nearly done, about an hour.
Brush/drizzle the chicken with Hot Honey Vinegar and roast for 5 more minutes to finish at 400F.