Honey Roast Chicken and Honey Buttered Vegetables

1 whole fresh chicken  (fully thawed)

12 cloves garlic

2 tablespoon rosemary (pound lightly with garlic)

add to 1/4 cup butter

(This butter and herbs mixture rub under the chicken skin and inside the cavity).

1 lemon squeezed and rub inside the cavity and all over the chicken. 

2 big onions

2 carrots

1 stalk of celery

All these, cut in big pieces and put some in the cavity( including the lemon rind)  and the balance in a foil lined roasting pan.

Add 2 bay leaves for added aroma

olive oil

honey

generous amount salt and pepper

1/4 cup chicken stock

1/4 cup orange or apple  juice

Rub the whole chicken with olive oil and salt and pepper. Place on a hot grill pan and sear till nicely browned on both sides. Place the chicken on the vegetable bed. Pour in the chicken stock and juice in the pan. Drizzle some honey over the chicken.Wrap and seal the foil. Bake in the oven for 90 minutes. After 90 minutes, open the seal. Baste the chicken with its juice and continue to grill for another 30 minutes.

Serve with chicken gravy,
mashed potatoes and 



butter

and honey vegetables

1 onion (cut in squares or wedges)
carrots (cut steamed)
broccoli (steamed)
green peas
fresh chopped parsley
butter
1 teaspoon honey
salt and pepper
1 tablespoon olive oil

Heat olive oil and melt butter in it. Seasoned with salt and pepper and honey. Put in the onion and peas and stir for 30 seconds. Turn heat off. Put in the vegetables and chopped parsley.