Whole Roasted Citrus Chicken with Hot Honey


  • 1 (5- to 6-lbs.) Whole Roasting Chicken
  • 1 Our Family® Extra Large Oval Roaster Pan
  • 2 tsp Our Family® Kosher Salt
  • ¾ tsp ground black pepper
  • 1 medium Lemon
  • 1 medium Orange
  • ¼ medium grapefruit
  • 5 sprigs thyme
  • 3 Tbsp Our Family® Olive Oil
  • 2 lbs. Our Family® Red Potatoes, quartered
  • ½ lb. Our Family® Baby Carrots
  • 1 medium fennel bulb, cut into 1-inch pieces, ¼ cup fronds reserved for garnish, if desired
  • ½ cup Our Family® Honey
  • ½ tsp ground cayenne pepper


Approximate nutritional values per serving (⅛ chicken, ¾ cup vegetables, 1 tablespoon hot honey): 565 Calories, 25g Fat, 6g Saturated Fat, 131mg Cholesterol, 628mg Sodium, 40g Carbohydrates, 3g Fiber, 20g Sugars, 17g Added Sugars, 43g Protein.


  1. Preheat oven to 450°. Remove giblets from chicken cavity and discard; pat dry with paper towels. Place chicken in roaster pan; sprinkle ½ tsp salt and ¼ tsp black pepper inside cavity. Cut lemon, orange and grapefruit in half; squeeze juice from fruit over chicken and inside cavity. Place lemon, orange and grapefruit pieces, and thyme inside cavity; brush chicken skin with 2 Tbsp oil, and sprinkle with 1 tsp salt and ¼ tsp black pepper. Tie legs of chicken together with kitchen string; roast 30 minutes or until outside is browned. Reduce oven temperature to 375°.
  2. In large bowl, toss potatoes, carrots, fennel, and remaining ½ tsp salt, ¼ tsp black pepper and 1 Tbsp oil; spread around chicken in pan. Roast chicken and vegetables 1 hour 20 minutes or until thermometer inserted into thickest part of thigh reaches 165° and vegetables are tender. Let chicken stand 10 minutes before slicing.
  3. In small bowl, whisk honey and cayenne pepper. Makes about ½ cup.
  4. Serve chicken drizzled with honey mixture sprinkled with fronds, if desired, along with vegetables.

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