- 1 chicken weighing 3.5 to 4.5 kg, cut in half (the butcher can do this for you)
- 2 tbsp extra-light olive oil
- 1 large sweet Vidalia onion, cut into thick half-slices
- 3 carrots, peeled and cut on the diagonal into 2-inch pieces
- 3 celery stalks, cut on the diagonal into 2-inch pieces
- 1 rutabaga or 1 squash, peeled and cut into 2-inch cubes
- 1 orange and 1 lemon, sliced into 3⁄4-inch pieces
- 1 Knorr chicken bouillon cube
- 1 cup honey
- 4 cloves of garlic, finely chopped
- Salt and pepper
- Garlic powder
- Thyme
- Paprika
- Sage
- Savory
- Celery salt
- Chopped chives for garnish (optional)
- 1.
Preheat the oven to 450°F.
- 2.
Place all the vegetables and citrus fruits in the bottom of an oven-safe baking dish.
- 3.
Rub the chicken halves with olive oil and season both sides generously with salt, pepper, and herbs.
- 4.
Place the chicken breasts, breast-side up, in the baking dish.
- 5.
Bake for 30 minutes at 450°F, then reduce the heat to 325°F for 15 to 20 minutes. Remove from the oven after 45 minutes or when a meat thermometer inserted into the thickest part of the chicken reads 160°F. Continue cooking if necessary.
- 6. Honey-Garlic Glaze
In a small saucepan, heat the honey, garlic, and a pinch of salt and pepper over medium heat. When it starts to bubble slightly, continue cooking for 1 minute.
- 7.
Remove from the oven and brush the chicken halves with the honey-garlic glaze. Place under the broiler for about 5 minutes or until they are golden brown, as shown in the photo.
- 8.
Remove the chicken halves and arrange them on individual plates. Bring the pan containing the vegetables and cooking juices to a boil. Add the chicken bouillon cube and stir gently. Pour the juices generously around the chicken halves before dividing a portion of vegetables onto each plate. Garnish with chopped chives.
