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Mains

Honey Thyme Roast Chicken with Honey Mustard and Vanilla Sauce

  • Easy

  • 1 hour 30 mins

If you need a comforting classic with a twist, we’ve got you. Take one roasted chicken, place garlic thyme butter under the skin then serve with a creamy honey mustard sauce that has the faintest hint of vanilla.

This effortless combination will warm your soul.

Download Recipe
Honey Thyme Roast Chicken with Honey Mustard and Vanilla Sauce

  • Skill Level

    Easy

  • Prep Time

    20 mins

  • Cooking Time

    1 hour 10 mins

  • Servings

    4

Ingredients

Chicken

  • 1.5-2kg free range whole chicken, patted dry
  • 25g butter
  • 1 ½ tbsp extra virgin olive oil
  • Sea salt and pepper
  • 1 whole lemon
  • 90g (¼ cup) Capilano Pure Honey, warmed
  • 2 tbsp fresh thyme leaves
  • ¼ tsp dried chilli flakes

 

Honey Mustard Vanilla Sauce

  • 1/3 cup chicken juices (from roast chicken)
  • 2 tsp plain flour
  • 2 tbsp Dijon mustard
  • 2 tbsp Capilano Pure Honey
  • 1 tsp vanilla bean paste
  • ½ cup thickened cream
  1. Preheat oven to 200°C (fan forced). Line a large roasting dish with baking paper.
  2. To prepare chicken, gently lift the skin away from the chicken breasts until you have two small pockets. Combine 1 tsp thyme and butter in a small bowl, mix well then gently transfer under the chicken skin using a teaspoon.
  3. Rub chicken all over with olive oil and season well with salt and pepper. Zest whole lemon, then place the zested lemon inside chicken cavity, setting zest aside. Truss chicken legs together with kitchen twine. Place in a roasting dish and roast for 50 minutes.
  4. For the glaze, combine honey, lemon zest, remaining thyme leaves, and chilli flakes in a small bowl and mix until well combined. After the chicken has roasted for 50 minutes, baste honey glaze over the chicken and return to the oven basting every 5 minutes for another 20 minutes. Reserve some chicken juices to prepare sauce.
  5. For the sauce, combine 1/3 cup chicken juice with flour and whisk over a low heat until a paste forms and the flour has cooked out (about 2-3 minutes). Add mustard, honey, vanilla and cream and cook over medium heat, whisking until the sauce has thickened and is reduced to your liking.
  6. Serve the chicken with the honey mustard sauce and a squeeze of honey.

Used in this recipe

Pure Honey

Smooth, sweet and perfectly balanced, generations of Aussies have grown up with Capilano Pure Honey. Made by Aussie bees and their beekeepers, our signature blend of eucalypt and ground flora honey is the taste you know and love.

Make the Sweet Switch
Honey tastes twice as sweet as sugar, so you need less in your baking, drinks and savoury recipes. Learn more about how to swap Capilano for sugar in your recipes here.

Find out more
  1. Preheat oven to 200°C (fan forced). Line a large roasting dish with baking paper.
  2. To prepare chicken, gently lift the skin away from the chicken breasts until you have two small pockets. Combine 1 tsp thyme and butter in a small bowl, mix well then gently transfer under the chicken skin using a teaspoon.
  3. Rub chicken all over with olive oil and season well with salt and pepper. Zest whole lemon, then place the zested lemon inside chicken cavity, setting zest aside. Truss chicken legs together with kitchen twine. Place in a roasting dish and roast for 50 minutes.
  4. For the glaze, combine honey, lemon zest, remaining thyme leaves, and chilli flakes in a small bowl and mix until well combined. After the chicken has roasted for 50 minutes, baste honey glaze over the chicken and return to the oven basting every 5 minutes for another 20 minutes. Reserve some chicken juices to prepare sauce.
  5. For the sauce, combine 1/3 cup chicken juice with flour and whisk over a low heat until a paste forms and the flour has cooked out (about 2-3 minutes). Add mustard, honey, vanilla and cream and cook over medium heat, whisking until the sauce has thickened and is reduced to your liking.
  6. Serve the chicken with the honey mustard sauce and a squeeze of honey.

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Honey Thyme Roast Chicken with Honey Mustard and Vanilla Sauce

  • Skill Level

    Easy

  • Prep Time

    20 mins

  • Cooking Time

    1 hour 10 mins

  • Servings

    4

Ingredients

Chicken

  • 1.5-2kg free range whole chicken, patted dry
  • 25g butter
  • 1 ½ tbsp extra virgin olive oil
  • Sea salt and pepper
  • 1 whole lemon
  • 90g (¼ cup) Capilano Pure Honey, warmed
  • 2 tbsp fresh thyme leaves
  • ¼ tsp dried chilli flakes

 

Honey Mustard Vanilla Sauce

  • 1/3 cup chicken juices (from roast chicken)
  • 2 tsp plain flour
  • 2 tbsp Dijon mustard
  • 2 tbsp Capilano Pure Honey
  • 1 tsp vanilla bean paste
  • ½ cup thickened cream
  1. Preheat oven to 200°C (fan forced). Line a large roasting dish with baking paper.
  2. To prepare chicken, gently lift the skin away from the chicken breasts until you have two small pockets. Combine 1 tsp thyme and butter in a small bowl, mix well then gently transfer under the chicken skin using a teaspoon.
  3. Rub chicken all over with olive oil and season well with salt and pepper. Zest whole lemon, then place the zested lemon inside chicken cavity, setting zest aside. Truss chicken legs together with kitchen twine. Place in a roasting dish and roast for 50 minutes.
  4. For the glaze, combine honey, lemon zest, remaining thyme leaves, and chilli flakes in a small bowl and mix until well combined. After the chicken has roasted for 50 minutes, baste honey glaze over the chicken and return to the oven basting every 5 minutes for another 20 minutes. Reserve some chicken juices to prepare sauce.
  5. For the sauce, combine 1/3 cup chicken juice with flour and whisk over a low heat until a paste forms and the flour has cooked out (about 2-3 minutes). Add mustard, honey, vanilla and cream and cook over medium heat, whisking until the sauce has thickened and is reduced to your liking.
  6. Serve the chicken with the honey mustard sauce and a squeeze of honey.

Used in this recipe

Pure Honey

Smooth, sweet and perfectly balanced, generations of Aussies have grown up with Capilano Pure Honey. Made by Aussie bees and their beekeepers, our signature blend of eucalypt and ground flora honey is the taste of Australia.

Make the Sweet Switch
Honey tastes twice as sweet as sugar, so you need less in your baking, drinks and savoury recipes. Learn more about how to swap Capilano for sugar in your recipes here.

Find out more
  1. Preheat oven to 200°C (fan forced). Line a large roasting dish with baking paper.
  2. To prepare chicken, gently lift the skin away from the chicken breasts until you have two small pockets. Combine 1 tsp thyme and butter in a small bowl, mix well then gently transfer under the chicken skin using a teaspoon.
  3. Rub chicken all over with olive oil and season well with salt and pepper. Zest whole lemon, then place the zested lemon inside chicken cavity, setting zest aside. Truss chicken legs together with kitchen twine. Place in a roasting dish and roast for 50 minutes.
  4. For the glaze, combine honey, lemon zest, remaining thyme leaves, and chilli flakes in a small bowl and mix until well combined. After the chicken has roasted for 50 minutes, baste honey glaze over the chicken and return to the oven basting every 5 minutes for another 20 minutes. Reserve some chicken juices to prepare sauce.
  5. For the sauce, combine 1/3 cup chicken juice with flour and whisk over a low heat until a paste forms and the flour has cooked out (about 2-3 minutes). Add mustard, honey, vanilla and cream and cook over medium heat, whisking until the sauce has thickened and is reduced to your liking.
  6. Serve the chicken with the honey mustard sauce and a squeeze of honey.
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Honey Thyme Roast Chicken with Honey Mustard and Vanilla Sauce

  • Skill Level

    Easy

  • Prep Time

    20 mins

  • Cooking Time

    1 hour 10 mins

  • Servings

    4

Ingredients

Chicken

  • 1.5-2kg free range whole chicken, patted dry
  • 25g butter
  • 1 ½ tbsp extra virgin olive oil
  • Sea salt and pepper
  • 1 whole lemon
  • 90g (¼ cup) Capilano Honey, warmed
  • 2 tbsp fresh thyme leaves
  • ¼ tsp dried chilli flakes

 

Honey Mustard Vanilla Sauce

  • 1/3 cup chicken juices (from roast chicken)
  • 2 tsp plain flour
  • 2 tbsp Dijon mustard
  • 2 tbsp Capilano Honey
  • 1 tsp vanilla bean paste
  • ½ cup thickened cream
  1. Preheat oven to 200°C (fan forced). Line a large roasting dish with baking paper.
  2. To prepare chicken, gently lift the skin away from the chicken breasts until you have two small pockets. Combine 1 tsp thyme and butter in a small bowl, mix well then gently transfer under the chicken skin using a teaspoon.
  3. Rub chicken all over with olive oil and season well with salt and pepper. Zest whole lemon, then place the zested lemon inside chicken cavity, setting zest aside. Truss chicken legs together with kitchen twine. Place in a roasting dish and roast for 50 minutes.
  4. For the glaze, combine honey, lemon zest, remaining thyme leaves, and chilli flakes in a small bowl and mix until well combined. After the chicken has roasted for 50 minutes, baste honey glaze over the chicken and return to the oven basting every 5 minutes for another 20 minutes. Reserve some chicken juices to prepare sauce.
  5. For the sauce, combine 1/3 cup chicken juice with flour and whisk over a low heat until a paste forms and the flour has cooked out (about 2-3 minutes). Add mustard, honey, vanilla and cream and cook over medium heat, whisking until the sauce has thickened and is reduced to your liking.
  6. Serve the chicken with the honey mustard sauce and a squeeze of honey.

Used in this recipe

Find out more
  1. Preheat oven to 200°C (fan forced). Line a large roasting dish with baking paper.
  2. To prepare chicken, gently lift the skin away from the chicken breasts until you have two small pockets. Combine 1 tsp thyme and butter in a small bowl, mix well then gently transfer under the chicken skin using a teaspoon.
  3. Rub chicken all over with olive oil and season well with salt and pepper. Zest whole lemon, then place the zested lemon inside chicken cavity, setting zest aside. Truss chicken legs together with kitchen twine. Place in a roasting dish and roast for 50 minutes.
  4. For the glaze, combine honey, lemon zest, remaining thyme leaves, and chilli flakes in a small bowl and mix until well combined. After the chicken has roasted for 50 minutes, baste honey glaze over the chicken and return to the oven basting every 5 minutes for another 20 minutes. Reserve some chicken juices to prepare sauce.
  5. For the sauce, combine 1/3 cup chicken juice with flour and whisk over a low heat until a paste forms and the flour has cooked out (about 2-3 minutes). Add mustard, honey, vanilla and cream and cook over medium heat, whisking until the sauce has thickened and is reduced to your liking.
  6. Serve the chicken with the honey mustard sauce and a squeeze of honey.

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Honey Thyme Roast Chicken with Honey Mustard and Vanilla Sauce

  • Skill Level

    Easy

  • Prep Time

    20 mins

  • Cooking Time

    1 hour 10 mins

  • Servings

    4

Ingredients

Chicken

  • 1.5-2kg free range whole chicken, patted dry
  • 25g butter
  • 1 ½ tbsp extra virgin olive oil
  • Sea salt and pepper
  • 1 whole lemon
  • 90g (¼ cup) Capilano Pure Honey, warmed
  • 2 tbsp fresh thyme leaves
  • ¼ tsp dried chilli flakes

 

Honey Mustard Vanilla Sauce

  • 1/3 cup chicken juices (from roast chicken)
  • 2 tsp plain flour
  • 2 tbsp Dijon mustard
  • 2 tbsp Capilano Pure Honey
  • 1 tsp vanilla bean paste
  • ½ cup thickened cream
  1. Preheat oven to 200°C (fan forced). Line a large roasting dish with baking paper.
  2. To prepare chicken, gently lift the skin away from the chicken breasts until you have two small pockets. Combine 1 tsp thyme and butter in a small bowl, mix well then gently transfer under the chicken skin using a teaspoon.
  3. Rub chicken all over with olive oil and season well with salt and pepper. Zest whole lemon, then place the zested lemon inside chicken cavity, setting zest aside. Truss chicken legs together with kitchen twine. Place in a roasting dish and roast for 50 minutes.
  4. For the glaze, combine honey, lemon zest, remaining thyme leaves, and chilli flakes in a small bowl and mix until well combined. After the chicken has roasted for 50 minutes, baste honey glaze over the chicken and return to the oven basting every 5 minutes for another 20 minutes. Reserve some chicken juices to prepare sauce.
  5. For the sauce, combine 1/3 cup chicken juice with flour and whisk over a low heat until a paste forms and the flour has cooked out (about 2-3 minutes). Add mustard, honey, vanilla and cream and cook over medium heat, whisking until the sauce has thickened and is reduced to your liking.
  6. Serve the chicken with the honey mustard sauce and a squeeze of honey.

Used in this recipe

Pure Honey

Smooth, sweet and perfectly balanced, generations of Aussies have grown up with Capilano Pure Honey. Made by Aussie bees and their beekeepers, our signature blend of eucalypt and ground flora honey is the taste of Australia.

Make the Sweet Switch
Honey tastes twice as sweet as sugar, so you need less in your baking, drinks and savoury recipes. Learn more about how to swap Capilano for sugar in your recipes here.

Find out more
  1. Preheat oven to 200°C (fan forced). Line a large roasting dish with baking paper.
  2. To prepare chicken, gently lift the skin away from the chicken breasts until you have two small pockets. Combine 1 tsp thyme and butter in a small bowl, mix well then gently transfer under the chicken skin using a teaspoon.
  3. Rub chicken all over with olive oil and season well with salt and pepper. Zest whole lemon, then place the zested lemon inside chicken cavity, setting zest aside. Truss chicken legs together with kitchen twine. Place in a roasting dish and roast for 50 minutes.
  4. For the glaze, combine honey, lemon zest, remaining thyme leaves, and chilli flakes in a small bowl and mix until well combined. After the chicken has roasted for 50 minutes, baste honey glaze over the chicken and return to the oven basting every 5 minutes for another 20 minutes. Reserve some chicken juices to prepare sauce.
  5. For the sauce, combine 1/3 cup chicken juice with flour and whisk over a low heat until a paste forms and the flour has cooked out (about 2-3 minutes). Add mustard, honey, vanilla and cream and cook over medium heat, whisking until the sauce has thickened and is reduced to your liking.
  6. Serve the chicken with the honey mustard sauce and a squeeze of honey.
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Honey Thyme Roast Chicken with Honey Mustard and Vanilla Sauce

  • Skill Level

    Easy

  • Prep Time

    20 mins

  • Cooking Time

    1 hour 10 mins

  • Servings

    4

Ingredients

Chicken

  • 1.5-2kg free range whole chicken, patted dry
  • 25g butter
  • 1 ½ tbsp extra virgin olive oil
  • Sea salt and pepper
  • 1 whole lemon
  • 90g (¼ cup) Capilano Pure Honey, warmed
  • 2 tbsp fresh thyme leaves
  • ¼ tsp dried chilli flakes

 

Honey Mustard Vanilla Sauce

  • 1/3 cup chicken juices (from roast chicken)
  • 2 tsp plain flour
  • 2 tbsp Dijon mustard
  • 2 tbsp Capilano Pure Honey
  • 1 tsp vanilla bean paste
  • ½ cup thickened cream
  1. Preheat oven to 200°C (fan forced). Line a large roasting dish with baking paper.
  2. To prepare chicken, gently lift the skin away from the chicken breasts until you have two small pockets. Combine 1 tsp thyme and butter in a small bowl, mix well then gently transfer under the chicken skin using a teaspoon.
  3. Rub chicken all over with olive oil and season well with salt and pepper. Zest whole lemon, then place the zested lemon inside chicken cavity, setting zest aside. Truss chicken legs together with kitchen twine. Place in a roasting dish and roast for 50 minutes.
  4. For the glaze, combine honey, lemon zest, remaining thyme leaves, and chilli flakes in a small bowl and mix until well combined. After the chicken has roasted for 50 minutes, baste honey glaze over the chicken and return to the oven basting every 5 minutes for another 20 minutes. Reserve some chicken juices to prepare sauce.
  5. For the sauce, combine 1/3 cup chicken juice with flour and whisk over a low heat until a paste forms and the flour has cooked out (about 2-3 minutes). Add mustard, honey, vanilla and cream and cook over medium heat, whisking until the sauce has thickened and is reduced to your liking.
  6. Serve the chicken with the honey mustard sauce and a squeeze of honey.

Used in this recipe

Pure Honey

Smooth, sweet and perfectly balanced, generations of Aussies have grown up with Capilano Pure Honey. Made by Aussie bees and hand harvested by their beekeepers, our signature blend of eucalypt and ground flora honey is the taste of Australia.

Make the Sweet Switch
Honey tastes twice as sweet as sugar, so you need less in your baking, drinks and savoury recipes. Learn more about how to swap Capilano for sugar in your recipes here.

Find out more
  1. Preheat oven to 200°C (fan forced). Line a large roasting dish with baking paper.
  2. To prepare chicken, gently lift the skin away from the chicken breasts until you have two small pockets. Combine 1 tsp thyme and butter in a small bowl, mix well then gently transfer under the chicken skin using a teaspoon.
  3. Rub chicken all over with olive oil and season well with salt and pepper. Zest whole lemon, then place the zested lemon inside chicken cavity, setting zest aside. Truss chicken legs together with kitchen twine. Place in a roasting dish and roast for 50 minutes.
  4. For the glaze, combine honey, lemon zest, remaining thyme leaves, and chilli flakes in a small bowl and mix until well combined. After the chicken has roasted for 50 minutes, baste honey glaze over the chicken and return to the oven basting every 5 minutes for another 20 minutes. Reserve some chicken juices to prepare sauce.
  5. For the sauce, combine 1/3 cup chicken juice with flour and whisk over a low heat until a paste forms and the flour has cooked out (about 2-3 minutes). Add mustard, honey, vanilla and cream and cook over medium heat, whisking until the sauce has thickened and is reduced to your liking.
  6. Serve the chicken with the honey mustard sauce and a squeeze of honey.
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Honey Thyme Roast Chicken with Honey Mustard and Vanilla Sauce

  • مستوى المهارة

    سهلة

  • مدة التحضير

    20 دقيقة

  • مدة الطهي

    ساعة و10 دقائق

  • الحصص

    4

المكونات

الدجاج

  • 1,5-2 كغم دجاجة كاملة، منشفة بفوطة
  • 25غم زبدة
  • 1 ½ كوب زيت زيتون بكر أصيل
  • ملح البحر وفلفل
  • 1 ليمونة كاملة
  • 90 غم (ربع كوب) عسل كابيلانو الصافي, دافىء
  • 2 ملعقة كبيرة أوراق زعتر طازج
  • ¼ ملعقة صغيرة رقائق الفلفل الحار المجفف

 

صوص الفانيليا والمستردة والعسل

  • 1/3 كوب مرق الدجاج (من دجاج مشوي في الفرن)
  • 2 معلقة صغيرة دقيق عادي
  • 2 ملعقة كبيرة مستردة ديجون
  • 2 ملاعق كبيرة عسل كابيلانو الصافي
  • 1 ملعقة صغيرة معجون فانيليا
  • ½ كوب كريمة مكثفة
  1. يسخن الفرن إلى درجة 200 درجة مئوية (فرن مزود بمروحة). يُبطن طبق شوي كبير بورق الخَبز.
  2. لتحضير الدجاج، ارفع الجلد برفق بعيداً عن صدور الدجاج حتى يصبح لديك جيبان صغيران. يُمزج 1 ملعقة صغيرة من الزعتر والزبدة في وعاء صغير، ويُمزج جيداً ثم يُنقل برفق تحت جلد الدجاج باستخدام ملعقة صغيرة.
  3. ادعك الدجاج بالكامل بزيت الزيتون وتبله جيداً بالملح والفلفل. قم ببَشر ليمونة كاملة، ثم يُوضع الليمون المبشور داخل تجويف الدجاج، ويُترك القشر المبشور جانباً. اربط رجلي الدجاجة معاً بخيط خاص للطهي. ضعها في طبق شَوي واشويها في الفرن لمدة 50 دقيقة.
  4. للتزيين، ضع العسل ومبشور قشر الليمون وبقية أوراق الزعتر ورقائق الفلفل الحار في وعاء صغير وامزج حتى يتجانسوا. بعد شوي الدجاج في الفرن لمدة 50 دقيقة، ضع طبقة من العسل فوق الدجاج، ثم ضعها في الفرن مع مسحها بطبقة من العسل كل 5 دقائق لمدة 20 دقيقة أخرى. احتفظ ببعض مرق الدجاج لتحضير الصوص.
  5. لعمل الصوص، يُمزج 1/3 كوب من مرق الدجاج مع الدقيق ويخفق على نار خفيفة حتى يتكون معجون وينضج الدقيق (حوالي 2-3 دقائق). تُضاف المستردة والعسل والفانيليا والكريمة ويُطهى على نار متوسطة مع الخفق حتى يتكاثف الصوص ويتناقص حسب رغبتك.
  6. قدم الدجاج مع صوص العسل والمستردة وعصرة عسل.

من مكونات هذه الوصفة

عسل صافي

سلس، حلو المذاق ومتوازن تماماً، تربت أجيال في أستراليا مع عسل Capilano Pure. مستخلص من النحل الأسترالي على يد مربي النحل، مزيجنا المميز من عسل زهرة الأوكالبتوس ونباتات الأرض هو طعم أسترالي بامتياز.

انتقل لما هو ألذ مذاقاً
يتميز العسل بمذاق حلو يعادل مذاق السكر مرتين، لذا فإنك تحتاج إلى كمية أقل في الخبيز والمشروبات والوصفات المملحة. تعلم المزيد عن استبدال السكر بعسل كابيلانو CAPILANO في وصفاتك هنا.

Find out more
  1. يسخن الفرن إلى درجة 200 درجة مئوية (فرن مزود بمروحة). يُبطن طبق شوي كبير بورق الخَبز.
  2. لتحضير الدجاج، ارفع الجلد برفق بعيداً عن صدور الدجاج حتى يصبح لديك جيبان صغيران. يُمزج 1 ملعقة صغيرة من الزعتر والزبدة في وعاء صغير، ويُمزج جيداً ثم يُنقل برفق تحت جلد الدجاج باستخدام ملعقة صغيرة.
  3. ادعك الدجاج بالكامل بزيت الزيتون وتبله جيداً بالملح والفلفل. قم ببَشر ليمونة كاملة، ثم يُوضع الليمون المبشور داخل تجويف الدجاج، ويُترك القشر المبشور جانباً. اربط رجلي الدجاجة معاً بخيط خاص للطهي. ضعها في طبق شَوي واشويها في الفرن لمدة 50 دقيقة.
  4. للتزيين، ضع العسل ومبشور قشر الليمون وبقية أوراق الزعتر ورقائق الفلفل الحار في وعاء صغير وامزج حتى يتجانسوا. بعد شوي الدجاج في الفرن لمدة 50 دقيقة، ضع طبقة من العسل فوق الدجاج، ثم ضعها في الفرن مع مسحها بطبقة من العسل كل 5 دقائق لمدة 20 دقيقة أخرى. احتفظ ببعض مرق الدجاج لتحضير الصوص.
  5. لعمل الصوص، يُمزج 1/3 كوب من مرق الدجاج مع الدقيق ويخفق على نار خفيفة حتى يتكون معجون وينضج الدقيق (حوالي 2-3 دقائق). تُضاف المستردة والعسل والفانيليا والكريمة ويُطهى على نار متوسطة مع الخفق حتى يتكاثف الصوص ويتناقص حسب رغبتك.
  6. قدم الدجاج مع صوص العسل والمستردة وعصرة عسل.

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Recipe

  • Skill Level

    Easy

  • Prep Time

    20 mins

  • Cooking Time

    1 hour 10 mins

  • Servings

    4

Ingredients

Chicken

  • 1.5-2kg free range whole chicken, patted dry
  • 25g butter
  • 1 ½ tbsp extra virgin olive oil
  • Sea salt and pepper
  • 1 whole lemon
  • 90g (¼ cup) Capilano Pure Honey, warmed
  • 2 tbsp fresh thyme leaves
  • ¼ tsp dried chilli flakes

 

Honey Mustard Vanilla Sauce

  • 1/3 cup chicken juices (from roast chicken)
  • 2 tsp plain flour
  • 2 tbsp Dijon mustard
  • 2 tbsp Capilano Pure Honey
  • 1 tsp vanilla bean paste
  • ½ cup thickened cream
  1. Preheat oven to 200°C (fan forced). Line a large roasting dish with baking paper.
  2. To prepare chicken, gently lift the skin away from the chicken breasts until you have two small pockets. Combine 1 tsp thyme and butter in a small bowl, mix well then gently transfer under the chicken skin using a teaspoon.
  3. Rub chicken all over with olive oil and season well with salt and pepper. Zest whole lemon, then place the zested lemon inside chicken cavity, setting zest aside. Truss chicken legs together with kitchen twine. Place in a roasting dish and roast for 50 minutes.
  4. For the glaze, combine honey, lemon zest, remaining thyme leaves, and chilli flakes in a small bowl and mix until well combined. After the chicken has roasted for 50 minutes, baste honey glaze over the chicken and return to the oven basting every 5 minutes for another 20 minutes. Reserve some chicken juices to prepare sauce.
  5. For the sauce, combine 1/3 cup chicken juice with flour and whisk over a low heat until a paste forms and the flour has cooked out (about 2-3 minutes). Add mustard, honey, vanilla and cream and cook over medium heat, whisking until the sauce has thickened and is reduced to your liking.
  6. Serve the chicken with the honey mustard sauce and a squeeze of honey.

Used in this recipe

Pure Honey

Smooth, sweet and perfectly balanced, generations of Aussies have grown up with Capilano Pure Honey. Made by Aussie bees and their beekeepers, our signature blend of eucalypt and ground flora honey is the taste of Australia.

Make the Sweet Switch
Honey tastes twice as sweet as sugar, so you need less in your baking, drinks and savoury recipes. Learn more about how to swap Capilano for sugar in your recipes here.

Find out more
  1. Preheat oven to 200°C (fan forced). Line a large roasting dish with baking paper.
  2. To prepare chicken, gently lift the skin away from the chicken breasts until you have two small pockets. Combine 1 tsp thyme and butter in a small bowl, mix well then gently transfer under the chicken skin using a teaspoon.
  3. Rub chicken all over with olive oil and season well with salt and pepper. Zest whole lemon, then place the zested lemon inside chicken cavity, setting zest aside. Truss chicken legs together with kitchen twine. Place in a roasting dish and roast for 50 minutes.
  4. For the glaze, combine honey, lemon zest, remaining thyme leaves, and chilli flakes in a small bowl and mix until well combined. After the chicken has roasted for 50 minutes, baste honey glaze over the chicken and return to the oven basting every 5 minutes for another 20 minutes. Reserve some chicken juices to prepare sauce.
  5. For the sauce, combine 1/3 cup chicken juice with flour and whisk over a low heat until a paste forms and the flour has cooked out (about 2-3 minutes). Add mustard, honey, vanilla and cream and cook over medium heat, whisking until the sauce has thickened and is reduced to your liking.
  6. Serve the chicken with the honey mustard sauce and a squeeze of honey.
Honeyed Bacon Roast Potato Salad

Honeyed Bacon Roast Potato Salad

Recipe
Sticky Honey Soy Chicken Noodle Tray Bake

Sticky Honey Soy Chicken Noodle Tray Bake

Recipe
Margarita Honey Grilled Prawns

Margarita Honey Grilled Prawns

Recipe
Slow Cooker Barbecue Beef Ribs

Slow Cooker Barbecue Beef Ribs

Recipe

  • Skill Level

    Easy

  • Prep Time

    20 mins

  • Cooking Time

    1 hour 10 mins

  • Servings

    4

Ingredients

Chicken

  • 1.5-2kg free range whole chicken, patted dry
  • 25g butter
  • 1 ½ tbsp extra virgin olive oil
  • Sea salt and pepper
  • 1 whole lemon
  • 90g (¼ cup) Capilano Pure Honey, warmed
  • 2 tbsp fresh thyme leaves
  • ¼ tsp dried chilli flakes

 

Honey Mustard Vanilla Sauce

  • 1/3 cup chicken juices (from roast chicken)
  • 2 tsp plain flour
  • 2 tbsp Dijon mustard
  • 2 tbsp Capilano Pure Honey
  • 1 tsp vanilla bean paste
  • ½ cup thickened cream
  1. Preheat oven to 200°C (fan forced). Line a large roasting dish with baking paper.
  2. To prepare chicken, gently lift the skin away from the chicken breasts until you have two small pockets. Combine 1 tsp thyme and butter in a small bowl, mix well then gently transfer under the chicken skin using a teaspoon.
  3. Rub chicken all over with olive oil and season well with salt and pepper. Zest whole lemon, then place the zested lemon inside chicken cavity, setting zest aside. Truss chicken legs together with kitchen twine. Place in a roasting dish and roast for 50 minutes.
  4. For the glaze, combine honey, lemon zest, remaining thyme leaves, and chilli flakes in a small bowl and mix until well combined. After the chicken has roasted for 50 minutes, baste honey glaze over the chicken and return to the oven basting every 5 minutes for another 20 minutes. Reserve some chicken juices to prepare sauce.
  5. For the sauce, combine 1/3 cup chicken juice with flour and whisk over a low heat until a paste forms and the flour has cooked out (about 2-3 minutes). Add mustard, honey, vanilla and cream and cook over medium heat, whisking until the sauce has thickened and is reduced to your liking.
  6. Serve the chicken with the honey mustard sauce and a squeeze of honey.

Used in this recipe

Pure Honey

Smooth, sweet and perfectly balanced, generations of Aussies have grown up with Capilano Pure Honey. Made by Aussie bees and their beekeepers, our signature blend of eucalypt and ground flora honey is the taste of Australia.

Make the Sweet Switch
Honey tastes twice as sweet as sugar, so you need less in your baking, drinks and savoury recipes. Learn more about how to swap Capilano for sugar in your recipes here.

Find out more
  1. Preheat oven to 200°C (fan forced). Line a large roasting dish with baking paper.
  2. To prepare chicken, gently lift the skin away from the chicken breasts until you have two small pockets. Combine 1 tsp thyme and butter in a small bowl, mix well then gently transfer under the chicken skin using a teaspoon.
  3. Rub chicken all over with olive oil and season well with salt and pepper. Zest whole lemon, then place the zested lemon inside chicken cavity, setting zest aside. Truss chicken legs together with kitchen twine. Place in a roasting dish and roast for 50 minutes.
  4. For the glaze, combine honey, lemon zest, remaining thyme leaves, and chilli flakes in a small bowl and mix until well combined. After the chicken has roasted for 50 minutes, baste honey glaze over the chicken and return to the oven basting every 5 minutes for another 20 minutes. Reserve some chicken juices to prepare sauce.
  5. For the sauce, combine 1/3 cup chicken juice with flour and whisk over a low heat until a paste forms and the flour has cooked out (about 2-3 minutes). Add mustard, honey, vanilla and cream and cook over medium heat, whisking until the sauce has thickened and is reduced to your liking.
  6. Serve the chicken with the honey mustard sauce and a squeeze of honey.
Honeyed Bacon Roast Potato Salad

Honeyed Bacon Roast Potato Salad

Recipe
Sticky Honey Soy Chicken Noodle Tray Bake

Sticky Honey Soy Chicken Noodle Tray Bake

Recipe
Margarita Honey Grilled Prawns

Margarita Honey Grilled Prawns

Recipe
Slow Cooker Barbecue Beef Ribs

Slow Cooker Barbecue Beef Ribs

Recipe

  • Skill Level

    Easy

  • Prep Time

    20 mins

  • Cooking Time

    1 hour 10 mins

  • Servings

    4

Ingredients

Chicken

  • 1.5-2kg free range whole chicken, patted dry
  • 25g butter
  • 1 ½ tbsp extra virgin olive oil
  • Sea salt and pepper
  • 1 whole lemon
  • 90g (¼ cup) Capilano Pure Honey, warmed
  • 2 tbsp fresh thyme leaves
  • ¼ tsp dried chilli flakes

 

Honey Mustard Vanilla Sauce

  • 1/3 cup chicken juices (from roast chicken)
  • 2 tsp plain flour
  • 2 tbsp Dijon mustard
  • 2 tbsp Capilano Pure Honey
  • 1 tsp vanilla bean paste
  • ½ cup thickened cream
  1. Preheat oven to 200°C (fan forced). Line a large roasting dish with baking paper.
  2. To prepare chicken, gently lift the skin away from the chicken breasts until you have two small pockets. Combine 1 tsp thyme and butter in a small bowl, mix well then gently transfer under the chicken skin using a teaspoon.
  3. Rub chicken all over with olive oil and season well with salt and pepper. Zest whole lemon, then place the zested lemon inside chicken cavity, setting zest aside. Truss chicken legs together with kitchen twine. Place in a roasting dish and roast for 50 minutes.
  4. For the glaze, combine honey, lemon zest, remaining thyme leaves, and chilli flakes in a small bowl and mix until well combined. After the chicken has roasted for 50 minutes, baste honey glaze over the chicken and return to the oven basting every 5 minutes for another 20 minutes. Reserve some chicken juices to prepare sauce.
  5. For the sauce, combine 1/3 cup chicken juice with flour and whisk over a low heat until a paste forms and the flour has cooked out (about 2-3 minutes). Add mustard, honey, vanilla and cream and cook over medium heat, whisking until the sauce has thickened and is reduced to your liking.
  6. Serve the chicken with the honey mustard sauce and a squeeze of honey.

Used in this recipe

Pure Honey

Smooth, sweet and perfectly balanced, generations of Aussies have grown up with Capilano Pure Honey. Made by Aussie bees and their beekeepers, our signature blend of eucalypt and ground flora honey is the taste of Australia.

Make the Sweet Switch
Honey tastes twice as sweet as sugar, so you need less in your baking, drinks and savoury recipes. Learn more about how to swap Capilano for sugar in your recipes here.

Find out more
  1. Preheat oven to 200°C (fan forced). Line a large roasting dish with baking paper.
  2. To prepare chicken, gently lift the skin away from the chicken breasts until you have two small pockets. Combine 1 tsp thyme and butter in a small bowl, mix well then gently transfer under the chicken skin using a teaspoon.
  3. Rub chicken all over with olive oil and season well with salt and pepper. Zest whole lemon, then place the zested lemon inside chicken cavity, setting zest aside. Truss chicken legs together with kitchen twine. Place in a roasting dish and roast for 50 minutes.
  4. For the glaze, combine honey, lemon zest, remaining thyme leaves, and chilli flakes in a small bowl and mix until well combined. After the chicken has roasted for 50 minutes, baste honey glaze over the chicken and return to the oven basting every 5 minutes for another 20 minutes. Reserve some chicken juices to prepare sauce.
  5. For the sauce, combine 1/3 cup chicken juice with flour and whisk over a low heat until a paste forms and the flour has cooked out (about 2-3 minutes). Add mustard, honey, vanilla and cream and cook over medium heat, whisking until the sauce has thickened and is reduced to your liking.
  6. Serve the chicken with the honey mustard sauce and a squeeze of honey.
Honeyed Bacon Roast Potato Salad

Honeyed Bacon Roast Potato Salad

Recipe
Sticky Honey Soy Chicken Noodle Tray Bake

Sticky Honey Soy Chicken Noodle Tray Bake

Recipe
Margarita Honey Grilled Prawns

Margarita Honey Grilled Prawns

Recipe
Slow Cooker Barbecue Beef Ribs

Slow Cooker Barbecue Beef Ribs

Recipe

  • Skill Level

    Easy

  • Prep Time

    20 mins

  • Cooking Time

    1 hour 10 mins

  • Servings

    4

Ingredients

Chicken

  • 1.5-2kg free range whole chicken, patted dry
  • 25g butter
  • 1 ½ tbsp extra virgin olive oil
  • Sea salt and pepper
  • 1 whole lemon
  • 90g (¼ cup) Capilano Pure Honey, warmed
  • 2 tbsp fresh thyme leaves
  • ¼ tsp dried chilli flakes

 

Honey Mustard Vanilla Sauce

  • 1/3 cup chicken juices (from roast chicken)
  • 2 tsp plain flour
  • 2 tbsp Dijon mustard
  • 2 tbsp Capilano Pure Honey
  • 1 tsp vanilla bean paste
  • ½ cup thickened cream
  1. Preheat oven to 200°C (fan forced). Line a large roasting dish with baking paper.
  2. To prepare chicken, gently lift the skin away from the chicken breasts until you have two small pockets. Combine 1 tsp thyme and butter in a small bowl, mix well then gently transfer under the chicken skin using a teaspoon.
  3. Rub chicken all over with olive oil and season well with salt and pepper. Zest whole lemon, then place the zested lemon inside chicken cavity, setting zest aside. Truss chicken legs together with kitchen twine. Place in a roasting dish and roast for 50 minutes.
  4. For the glaze, combine honey, lemon zest, remaining thyme leaves, and chilli flakes in a small bowl and mix until well combined. After the chicken has roasted for 50 minutes, baste honey glaze over the chicken and return to the oven basting every 5 minutes for another 20 minutes. Reserve some chicken juices to prepare sauce.
  5. For the sauce, combine 1/3 cup chicken juice with flour and whisk over a low heat until a paste forms and the flour has cooked out (about 2-3 minutes). Add mustard, honey, vanilla and cream and cook over medium heat, whisking until the sauce has thickened and is reduced to your liking.
  6. Serve the chicken with the honey mustard sauce and a squeeze of honey.

Used in this recipe

Pure Honey

Smooth, sweet and perfectly balanced, generations of Aussies have grown up with Capilano Pure Honey. Made by Aussie bees and their beekeepers, our signature blend of eucalypt and ground flora honey is the taste of Australia.

Make the Sweet Switch
Honey tastes twice as sweet as sugar, so you need less in your baking, drinks and savoury recipes. Learn more about how to swap Capilano for sugar in your recipes here.

Find out more
  1. Preheat oven to 200°C (fan forced). Line a large roasting dish with baking paper.
  2. To prepare chicken, gently lift the skin away from the chicken breasts until you have two small pockets. Combine 1 tsp thyme and butter in a small bowl, mix well then gently transfer under the chicken skin using a teaspoon.
  3. Rub chicken all over with olive oil and season well with salt and pepper. Zest whole lemon, then place the zested lemon inside chicken cavity, setting zest aside. Truss chicken legs together with kitchen twine. Place in a roasting dish and roast for 50 minutes.
  4. For the glaze, combine honey, lemon zest, remaining thyme leaves, and chilli flakes in a small bowl and mix until well combined. After the chicken has roasted for 50 minutes, baste honey glaze over the chicken and return to the oven basting every 5 minutes for another 20 minutes. Reserve some chicken juices to prepare sauce.
  5. For the sauce, combine 1/3 cup chicken juice with flour and whisk over a low heat until a paste forms and the flour has cooked out (about 2-3 minutes). Add mustard, honey, vanilla and cream and cook over medium heat, whisking until the sauce has thickened and is reduced to your liking.
  6. Serve the chicken with the honey mustard sauce and a squeeze of honey.
Honeyed Bacon Roast Potato Salad

Honeyed Bacon Roast Potato Salad

Recipe
Sticky Honey Soy Chicken Noodle Tray Bake

Sticky Honey Soy Chicken Noodle Tray Bake

Recipe
Margarita Honey Grilled Prawns

Margarita Honey Grilled Prawns

Recipe
Slow Cooker Barbecue Beef Ribs

Slow Cooker Barbecue Beef Ribs

Recipe

  • Skill Level

    Easy

  • Prep Time

    20 mins

  • Cooking Time

    1 hour 10 mins

  • Servings

    4

Ingredients

Chicken

  • 1.5-2kg free range whole chicken, patted dry
  • 25g butter
  • 1 ½ tbsp extra virgin olive oil
  • Sea salt and pepper
  • 1 whole lemon
  • 90g (¼ cup) Capilano Pure Honey, warmed
  • 2 tbsp fresh thyme leaves
  • ¼ tsp dried chilli flakes

 

Honey Mustard Vanilla Sauce

  • 1/3 cup chicken juices (from roast chicken)
  • 2 tsp plain flour
  • 2 tbsp Dijon mustard
  • 2 tbsp Capilano Pure Honey
  • 1 tsp vanilla bean paste
  • ½ cup thickened cream
  1. Preheat oven to 200°C (fan forced). Line a large roasting dish with baking paper.
  2. To prepare chicken, gently lift the skin away from the chicken breasts until you have two small pockets. Combine 1 tsp thyme and butter in a small bowl, mix well then gently transfer under the chicken skin using a teaspoon.
  3. Rub chicken all over with olive oil and season well with salt and pepper. Zest whole lemon, then place the zested lemon inside chicken cavity, setting zest aside. Truss chicken legs together with kitchen twine. Place in a roasting dish and roast for 50 minutes.
  4. For the glaze, combine honey, lemon zest, remaining thyme leaves, and chilli flakes in a small bowl and mix until well combined. After the chicken has roasted for 50 minutes, baste honey glaze over the chicken and return to the oven basting every 5 minutes for another 20 minutes. Reserve some chicken juices to prepare sauce.
  5. For the sauce, combine 1/3 cup chicken juice with flour and whisk over a low heat until a paste forms and the flour has cooked out (about 2-3 minutes). Add mustard, honey, vanilla and cream and cook over medium heat, whisking until the sauce has thickened and is reduced to your liking.
  6. Serve the chicken with the honey mustard sauce and a squeeze of honey.

Used in this recipe

Pure Honey

Smooth, sweet and perfectly balanced, generations of Aussies have grown up with Capilano Pure Honey. Made by Aussie bees and their beekeepers, our signature blend of eucalypt and ground flora honey is the taste of Australia.

Make the Sweet Switch
Honey tastes twice as sweet as sugar, so you need less in your baking, drinks and savoury recipes. Learn more about how to swap Capilano for sugar in your recipes here.

Find out more
  1. Preheat oven to 200°C (fan forced). Line a large roasting dish with baking paper.
  2. To prepare chicken, gently lift the skin away from the chicken breasts until you have two small pockets. Combine 1 tsp thyme and butter in a small bowl, mix well then gently transfer under the chicken skin using a teaspoon.
  3. Rub chicken all over with olive oil and season well with salt and pepper. Zest whole lemon, then place the zested lemon inside chicken cavity, setting zest aside. Truss chicken legs together with kitchen twine. Place in a roasting dish and roast for 50 minutes.
  4. For the glaze, combine honey, lemon zest, remaining thyme leaves, and chilli flakes in a small bowl and mix until well combined. After the chicken has roasted for 50 minutes, baste honey glaze over the chicken and return to the oven basting every 5 minutes for another 20 minutes. Reserve some chicken juices to prepare sauce.
  5. For the sauce, combine 1/3 cup chicken juice with flour and whisk over a low heat until a paste forms and the flour has cooked out (about 2-3 minutes). Add mustard, honey, vanilla and cream and cook over medium heat, whisking until the sauce has thickened and is reduced to your liking.
  6. Serve the chicken with the honey mustard sauce and a squeeze of honey.
Honeyed Bacon Roast Potato Salad

Honeyed Bacon Roast Potato Salad

Recipe
Sticky Honey Soy Chicken Noodle Tray Bake

Sticky Honey Soy Chicken Noodle Tray Bake

Recipe
Margarita Honey Grilled Prawns

Margarita Honey Grilled Prawns

Recipe
Slow Cooker Barbecue Beef Ribs

Slow Cooker Barbecue Beef Ribs

Recipe

  • Skill Level

    Easy

  • Prep Time

    20 mins

  • Cooking Time

    1 hour 10 mins

  • Servings

    4

Ingredients

Chicken

  • 1.5-2kg free range whole chicken, patted dry
  • 25g butter
  • 1 ½ tbsp extra virgin olive oil
  • Sea salt and pepper
  • 1 whole lemon
  • 90g (¼ cup) Capilano Pure Honey, warmed
  • 2 tbsp fresh thyme leaves
  • ¼ tsp dried chilli flakes

 

Honey Mustard Vanilla Sauce

  • 1/3 cup chicken juices (from roast chicken)
  • 2 tsp plain flour
  • 2 tbsp Dijon mustard
  • 2 tbsp Capilano Pure Honey
  • 1 tsp vanilla bean paste
  • ½ cup thickened cream
  1. Preheat oven to 200°C (fan forced). Line a large roasting dish with baking paper.
  2. To prepare chicken, gently lift the skin away from the chicken breasts until you have two small pockets. Combine 1 tsp thyme and butter in a small bowl, mix well then gently transfer under the chicken skin using a teaspoon.
  3. Rub chicken all over with olive oil and season well with salt and pepper. Zest whole lemon, then place the zested lemon inside chicken cavity, setting zest aside. Truss chicken legs together with kitchen twine. Place in a roasting dish and roast for 50 minutes.
  4. For the glaze, combine honey, lemon zest, remaining thyme leaves, and chilli flakes in a small bowl and mix until well combined. After the chicken has roasted for 50 minutes, baste honey glaze over the chicken and return to the oven basting every 5 minutes for another 20 minutes. Reserve some chicken juices to prepare sauce.
  5. For the sauce, combine 1/3 cup chicken juice with flour and whisk over a low heat until a paste forms and the flour has cooked out (about 2-3 minutes). Add mustard, honey, vanilla and cream and cook over medium heat, whisking until the sauce has thickened and is reduced to your liking.
  6. Serve the chicken with the honey mustard sauce and a squeeze of honey.

Used in this recipe

Pure Honey

Smooth, sweet and perfectly balanced, generations of Aussies have grown up with Capilano Pure Honey. Made by Aussie bees and their beekeepers, our signature blend of eucalypt and ground flora honey is the taste of Australia.

Make the Sweet Switch
Honey tastes twice as sweet as sugar, so you need less in your baking, drinks and savoury recipes. Learn more about how to swap Capilano for sugar in your recipes here.

Find out more
  1. Preheat oven to 200°C (fan forced). Line a large roasting dish with baking paper.
  2. To prepare chicken, gently lift the skin away from the chicken breasts until you have two small pockets. Combine 1 tsp thyme and butter in a small bowl, mix well then gently transfer under the chicken skin using a teaspoon.
  3. Rub chicken all over with olive oil and season well with salt and pepper. Zest whole lemon, then place the zested lemon inside chicken cavity, setting zest aside. Truss chicken legs together with kitchen twine. Place in a roasting dish and roast for 50 minutes.
  4. For the glaze, combine honey, lemon zest, remaining thyme leaves, and chilli flakes in a small bowl and mix until well combined. After the chicken has roasted for 50 minutes, baste honey glaze over the chicken and return to the oven basting every 5 minutes for another 20 minutes. Reserve some chicken juices to prepare sauce.
  5. For the sauce, combine 1/3 cup chicken juice with flour and whisk over a low heat until a paste forms and the flour has cooked out (about 2-3 minutes). Add mustard, honey, vanilla and cream and cook over medium heat, whisking until the sauce has thickened and is reduced to your liking.
  6. Serve the chicken with the honey mustard sauce and a squeeze of honey.
Honeyed Bacon Roast Potato Salad

Honeyed Bacon Roast Potato Salad

Recipe
Sticky Honey Soy Chicken Noodle Tray Bake

Sticky Honey Soy Chicken Noodle Tray Bake

Recipe
Margarita Honey Grilled Prawns

Margarita Honey Grilled Prawns

Recipe
Slow Cooker Barbecue Beef Ribs

Slow Cooker Barbecue Beef Ribs

Recipe

  • Skill Level

    Easy

  • Prep Time

    20 mins

  • Cooking Time

    1 hour 10 mins

  • Servings

    4

Ingredients

Chicken

  • 1.5-2kg free range whole chicken, patted dry
  • 25g butter
  • 1 ½ tbsp extra virgin olive oil
  • Sea salt and pepper
  • 1 whole lemon
  • 90g (¼ cup) Capilano Organic Raw Honey, warmed
  • 2 tbsp fresh thyme leaves
  • ¼ tsp dried chilli flakes

 

Honey Mustard Vanilla Sauce

  • 1/3 cup chicken juices (from roast chicken)
  • 2 tsp plain flour
  • 2 tbsp Dijon mustard
  • 2 tbsp Capilano Organic Raw Honey
  • 1 tsp vanilla bean paste
  • ½ cup thickened cream
  1. Preheat oven to 200°C (fan forced). Line a large roasting dish with baking paper.
  2. To prepare chicken, gently lift the skin away from the chicken breasts until you have two small pockets. Combine 1 tsp thyme and butter in a small bowl, mix well then gently transfer under the chicken skin using a teaspoon.
  3. Rub chicken all over with olive oil and season well with salt and pepper. Zest whole lemon, then place the zested lemon inside chicken cavity, setting zest aside. Truss chicken legs together with kitchen twine. Place in a roasting dish and roast for 50 minutes.
  4. For the glaze, combine honey, lemon zest, remaining thyme leaves, and chilli flakes in a small bowl and mix until well combined. After the chicken has roasted for 50 minutes, baste honey glaze over the chicken and return to the oven basting every 5 minutes for another 20 minutes. Reserve some chicken juices to prepare sauce.
  5. For the sauce, combine 1/3 cup chicken juice with flour and whisk over a low heat until a paste forms and the flour has cooked out (about 2-3 minutes). Add mustard, honey, vanilla and cream and cook over medium heat, whisking until the sauce has thickened and is reduced to your liking.
  6. Serve the chicken with the honey mustard sauce and a squeeze of honey.

Used in this recipe

Organic Raw Honey

Smooth, sweet and fragrant, Capilano Organic Raw Honey is made by Aussie bees that have foraged native eucalypt and ground flora in Australia’s pristine national parks and forests.

Discover a Premium Taste
Perfectly pure, this honey is delicious drizzled on toast, cereal, tea, smoothies and yogurt.

Australian Certified Organic
This exceptional honey has been hand harvested by Aussie beekeepers from hives located within a 5km organic foraging radius and carefully packed to organic specifications.

Make the Sweet Switch
Honey tastes twice as sweet as sugar, so you need less in your baking, drinks and savory recipes. Learn more about how to swap Capilano for sugar in your recipes here.

Find out more
  1. Preheat oven to 200°C (fan forced). Line a large roasting dish with baking paper.
  2. To prepare chicken, gently lift the skin away from the chicken breasts until you have two small pockets. Combine 1 tsp thyme and butter in a small bowl, mix well then gently transfer under the chicken skin using a teaspoon.
  3. Rub chicken all over with olive oil and season well with salt and pepper. Zest whole lemon, then place the zested lemon inside chicken cavity, setting zest aside. Truss chicken legs together with kitchen twine. Place in a roasting dish and roast for 50 minutes.
  4. For the glaze, combine honey, lemon zest, remaining thyme leaves, and chilli flakes in a small bowl and mix until well combined. After the chicken has roasted for 50 minutes, baste honey glaze over the chicken and return to the oven basting every 5 minutes for another 20 minutes. Reserve some chicken juices to prepare sauce.
  5. For the sauce, combine 1/3 cup chicken juice with flour and whisk over a low heat until a paste forms and the flour has cooked out (about 2-3 minutes). Add mustard, honey, vanilla and cream and cook over medium heat, whisking until the sauce has thickened and is reduced to your liking.
  6. Serve the chicken with the honey mustard sauce and a squeeze of honey.

Health

Is honey healthier than sugar?

Bees

Types of Bees in Australia

Honey

How can I swap sugar to honey in recipes?

Bee Banner
Honeyed Bacon Roast Potato Salad

Honeyed Bacon Roast Potato Salad

Recipe
Sticky Honey Soy Chicken Noodle Tray Bake

Sticky Honey Soy Chicken Noodle Tray Bake

Recipe
Margarita Honey Grilled Prawns

Margarita Honey Grilled Prawns

Recipe
Slow Cooker Barbecue Beef Ribs

Slow Cooker Barbecue Beef Ribs

Recipe

  • Skill Level

    Easy

  • Prep Time

    20 mins

  • Cooking Time

    1 hour 10 mins

  • Servings

    4

Ingredients

Chicken

  • 1.5-2kg free range whole chicken, patted dry
  • 25g butter
  • 1 ½ tbsp extra virgin olive oil
  • Sea salt and pepper
  • 1 whole lemon
  • 90g (¼ cup) Capilano Honey, warmed
  • 2 tbsp fresh thyme leaves
  • ¼ tsp dried chilli flakes

 

Honey Mustard Vanilla Sauce

  • 1/3 cup chicken juices (from roast chicken)
  • 2 tsp plain flour
  • 2 tbsp Dijon mustard
  • 2 tbsp Capilano Honey
  • 1 tsp vanilla bean paste
  • ½ cup thickened cream
  1. Preheat oven to 200°C (fan forced). Line a large roasting dish with baking paper.
  2. To prepare chicken, gently lift the skin away from the chicken breasts until you have two small pockets. Combine 1 tsp thyme and butter in a small bowl, mix well then gently transfer under the chicken skin using a teaspoon.
  3. Rub chicken all over with olive oil and season well with salt and pepper. Zest whole lemon, then place the zested lemon inside chicken cavity, setting zest aside. Truss chicken legs together with kitchen twine. Place in a roasting dish and roast for 50 minutes.
  4. For the glaze, combine honey, lemon zest, remaining thyme leaves, and chilli flakes in a small bowl and mix until well combined. After the chicken has roasted for 50 minutes, baste honey glaze over the chicken and return to the oven basting every 5 minutes for another 20 minutes. Reserve some chicken juices to prepare sauce.
  5. For the sauce, combine 1/3 cup chicken juice with flour and whisk over a low heat until a paste forms and the flour has cooked out (about 2-3 minutes). Add mustard, honey, vanilla and cream and cook over medium heat, whisking until the sauce has thickened and is reduced to your liking.
  6. Serve the chicken with the honey mustard sauce and a squeeze of honey.

Used in this recipe

Active Manuka Honey

Nature’s Sweet Superfood
Made by some of the world’s healthiest bees* this special blend of Australian Manuka and floral honey is independently tested and certified to contain a minimum of 30mg of Methylglyoxal (MGO), the key compound that makes Manuka so special. The higher the MGO, the more potent the honey’s activity.

Delicious Taste
Australia produces some of the most potent, best tasting Manuka honey in the world due to our warm climate and diverse number of Leptospermum (Manuka) varieties. Capilano’s premium, bioactive Manuka honey has a rich, smooth, caramel taste.

Boost your Daily Health Routine
Squeeze the bioactive goodness of Capilano Active Manuka honey into your daily cup of tea, coffee, smoothies, yoghurt or cereal, or simply enjoy by the spoonful.

*Vella, G. 2016. Issue 215. CSIRO.

Find out more
  1. Preheat oven to 200°C (fan forced). Line a large roasting dish with baking paper.
  2. To prepare chicken, gently lift the skin away from the chicken breasts until you have two small pockets. Combine 1 tsp thyme and butter in a small bowl, mix well then gently transfer under the chicken skin using a teaspoon.
  3. Rub chicken all over with olive oil and season well with salt and pepper. Zest whole lemon, then place the zested lemon inside chicken cavity, setting zest aside. Truss chicken legs together with kitchen twine. Place in a roasting dish and roast for 50 minutes.
  4. For the glaze, combine honey, lemon zest, remaining thyme leaves, and chilli flakes in a small bowl and mix until well combined. After the chicken has roasted for 50 minutes, baste honey glaze over the chicken and return to the oven basting every 5 minutes for another 20 minutes. Reserve some chicken juices to prepare sauce.
  5. For the sauce, combine 1/3 cup chicken juice with flour and whisk over a low heat until a paste forms and the flour has cooked out (about 2-3 minutes). Add mustard, honey, vanilla and cream and cook over medium heat, whisking until the sauce has thickened and is reduced to your liking.
  6. Serve the chicken with the honey mustard sauce and a squeeze of honey.
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  • Skill Level

    Easy

  • Prep Time

    20 mins

  • Cooking Time

    1 hour 10 mins

  • Servings

    4

Ingredients

Chicken

  • 1.5-2kg free range whole chicken, patted dry
  • 25g butter
  • 1 ½ tbsp extra virgin olive oil
  • Sea salt and pepper
  • 1 whole lemon
  • 90g (¼ cup) Capilano Pure Honey, warmed
  • 2 tbsp fresh thyme leaves
  • ¼ tsp dried chilli flakes

 

Honey Mustard Vanilla Sauce

  • ⅓ cup chicken juices (from roast chicken)
  • 2 tsp plain flour
  • 2 tbsp Dijon mustard
  • 2 tbsp Capilano Pure Honey
  • 1 tsp vanilla bean paste
  • ½ cup thickened cream
  1. Preheat oven to 200°C (fan forced). Line a large roasting dish with baking paper.
  2. To prepare chicken, gently lift the skin away from the chicken breasts until you have two small pockets. Combine 1 tsp thyme and butter in a small bowl, mix well then gently transfer under the chicken skin using a teaspoon.
  3. Rub chicken all over with olive oil and season well with salt and pepper. Zest whole lemon, then place the zested lemon inside chicken cavity, setting zest aside. Truss chicken legs together with kitchen twine. Place in a roasting dish and roast for 50 minutes.
  4. For the glaze, combine honey, lemon zest, remaining thyme leaves, and chilli flakes in a small bowl and mix until well combined. After the chicken has roasted for 50 minutes, baste honey glaze over the chicken and return to the oven basting every 5 minutes for another 20 minutes. Reserve some chicken juices to prepare sauce.
  5. For the sauce, combine 1/3 cup chicken juice with flour and whisk over a low heat until a paste forms and the flour has cooked out (about 2-3 minutes). Add mustard, honey, vanilla and cream and cook over medium heat, whisking until the sauce has thickened and is reduced to your liking.
  6. Serve the chicken with the honey mustard sauce and a squeeze of honey.

Used in this recipe

Pure Honey

Smooth, sweet and perfectly balanced, generations of Aussies have grown up with Capilano Pure Honey. Made by Aussie bees and their beekeepers, our signature blend of eucalypt and ground flora honey is the taste of Australia.

Make the Sweet Switch
Honey tastes twice as sweet as sugar, so you need less in your baking, drinks and savoury recipes. Learn more about how to swap Capilano for sugar in your recipes here.

Find out more
  1. Preheat oven to 200°C (fan forced). Line a large roasting dish with baking paper.
  2. To prepare chicken, gently lift the skin away from the chicken breasts until you have two small pockets. Combine 1 tsp thyme and butter in a small bowl, mix well then gently transfer under the chicken skin using a teaspoon.
  3. Rub chicken all over with olive oil and season well with salt and pepper. Zest whole lemon, then place the zested lemon inside chicken cavity, setting zest aside. Truss chicken legs together with kitchen twine. Place in a roasting dish and roast for 50 minutes.
  4. For the glaze, combine honey, lemon zest, remaining thyme leaves, and chilli flakes in a small bowl and mix until well combined. After the chicken has roasted for 50 minutes, baste honey glaze over the chicken and return to the oven basting every 5 minutes for another 20 minutes. Reserve some chicken juices to prepare sauce.
  5. For the sauce, combine 1/3 cup chicken juice with flour and whisk over a low heat until a paste forms and the flour has cooked out (about 2-3 minutes). Add mustard, honey, vanilla and cream and cook over medium heat, whisking until the sauce has thickened and is reduced to your liking.
  6. Serve the chicken with the honey mustard sauce and a squeeze of honey.
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Honeyed Bacon Roast Potato Salad

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Is honey healthier than sugar?

  • Skill Level

    Easy

  • Prep Time

    20 mins

  • Cooking Time

    1 hour 10 mins

  • Servings

    4

Ingredients

Chicken

  • 1.5-2kg free range whole chicken, patted dry
  • 25g butter
  • 1 ½ tbsp extra virgin olive oil
  • Sea salt and pepper
  • 1 whole lemon
  • 90g (¼ cup) Capilano Pure Honey, warmed
  • 2 tbsp fresh thyme leaves
  • ¼ tsp dried chilli flakes

 

Honey Mustard Vanilla Sauce

  • 1/3 cup chicken juices (from roast chicken)
  • 2 tsp plain flour
  • 2 tbsp Dijon mustard
  • 2 tbsp Capilano Pure Honey
  • 1 tsp vanilla bean paste
  • ½ cup thickened cream
  1. Preheat oven to 200°C (fan forced). Line a large roasting dish with baking paper.
  2. To prepare chicken, gently lift the skin away from the chicken breasts until you have two small pockets. Combine 1 tsp thyme and butter in a small bowl, mix well then gently transfer under the chicken skin using a teaspoon.
  3. Rub chicken all over with olive oil and season well with salt and pepper. Zest whole lemon, then place the zested lemon inside chicken cavity, setting zest aside. Truss chicken legs together with kitchen twine. Place in a roasting dish and roast for 50 minutes.
  4. For the glaze, combine honey, lemon zest, remaining thyme leaves, and chilli flakes in a small bowl and mix until well combined. After the chicken has roasted for 50 minutes, baste honey glaze over the chicken and return to the oven basting every 5 minutes for another 20 minutes. Reserve some chicken juices to prepare sauce.
  5. For the sauce, combine 1/3 cup chicken juice with flour and whisk over a low heat until a paste forms and the flour has cooked out (about 2-3 minutes). Add mustard, honey, vanilla and cream and cook over medium heat, whisking until the sauce has thickened and is reduced to your liking.
  6. Serve the chicken with the honey mustard sauce and a squeeze of honey.

Used in this recipe

Pure Honey

Smooth, sweet and perfectly balanced, generations of Aussies have grown up with Capilano Pure Honey. Made by Aussie bees and hand harvested by their beekeepers, our signature blend of eucalypt and ground flora honey is the taste of Australia.

Make the Sweet Switch
Honey tastes twice as sweet as sugar, so you need less in your baking, drinks and savoury recipes. Learn more about how to swap Capilano for sugar in your recipes here.

Find out more
  1. Preheat oven to 200°C (fan forced). Line a large roasting dish with baking paper.
  2. To prepare chicken, gently lift the skin away from the chicken breasts until you have two small pockets. Combine 1 tsp thyme and butter in a small bowl, mix well then gently transfer under the chicken skin using a teaspoon.
  3. Rub chicken all over with olive oil and season well with salt and pepper. Zest whole lemon, then place the zested lemon inside chicken cavity, setting zest aside. Truss chicken legs together with kitchen twine. Place in a roasting dish and roast for 50 minutes.
  4. For the glaze, combine honey, lemon zest, remaining thyme leaves, and chilli flakes in a small bowl and mix until well combined. After the chicken has roasted for 50 minutes, baste honey glaze over the chicken and return to the oven basting every 5 minutes for another 20 minutes. Reserve some chicken juices to prepare sauce.
  5. For the sauce, combine 1/3 cup chicken juice with flour and whisk over a low heat until a paste forms and the flour has cooked out (about 2-3 minutes). Add mustard, honey, vanilla and cream and cook over medium heat, whisking until the sauce has thickened and is reduced to your liking.
  6. Serve the chicken with the honey mustard sauce and a squeeze of honey.

Honeyed Bacon Roast Potato Salad

Recipe

Sticky Honey Soy Chicken Noodle Tray Bake

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Margarita Honey Grilled Prawns

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Slow Cooker Barbecue Beef Ribs

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Capilano Bee