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For the Roasted Chicken:

  • 1 whole chicken (about 4-5 lbs)
  • 1/4 cup Wandoo Honey TA 30+
  • 3 tablespoons olive oil
  • 3 tablespoons freshly squeezed orange juice
  • 2 tablespoons soy sauce
  • 2 tablespoons Dijon mustard
  • 4 cloves garlic, minced
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon ground paprika
  • Salt and pepper, to taste
  • 1 orange, sliced into rounds
  • 1 lemon, sliced into rounds
  • Fresh rosemary and thyme sprigs (for garnish, optional)

For the Honey-Glazed Brussels Sprouts:

  • 1 1/2 lbs Brussels sprouts, trimmed and halved
  • 3 tablespoons Wandoo Honey TA 30+
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 2 cloves garlic, minced
  • Salt and pepper, to taste
  • 1/4 cup toasted almond slivers (for garnish, optional)
  • 1/4 cup dried cranberries (for garnish, optional)


1. Prepare the Roasted Chicken:

  1. Preheat your oven to 375°F (190°C).
  2. In a small bowl, combine Wandoo Honey, olive oil, orange juice, soy sauce, Dijon mustard, minced garlic, chopped rosemary, thyme leaves, ground paprika, salt, and pepper.
  3. Rinse the chicken and pat dry with paper towels. Place it in a roasting pan.
  4. Loosen the skin over the chicken breasts and thighs using your fingers. Rub some of the honey mixture under the skin, and then coat the entire chicken with the remaining mixture.
  5. Stuff the cavity with orange and lemon slices. Arrange any remaining slices around the chicken.
  6. Roast the chicken in the preheated oven for 1 1/2 to 2 hours, or until the internal temperature reaches 165°F (74°C) and the skin is golden brown.
  7. Baste the chicken occasionally with the pan juices during roasting.
  8. Let the chicken rest for 10-15 minutes before carving.

2. Prepare the Honey-Glazed Brussels Sprouts:

  1. Preheat the oven to 400°F (200°C) (if roasting alongside the chicken, you can start this during the last 30 minutes of the chicken’s roasting time).
  2. In a large bowl, toss the Brussels sprouts with Wandoo Honey, olive oil, balsamic vinegar, minced garlic, salt, and pepper.
  3. Spread the Brussels sprouts on a baking sheet lined with parchment paper in a single layer.
  4. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until they are caramelized and tender.
  5. Garnish with toasted almond slivers and dried cranberries before serving, if desired.

3. Serve:

  1. Arrange the roasted chicken on a serving platter, garnished with fresh rosemary and thyme sprigs if desired.
  2. Serve with the honey-glazed Brussels sprouts on the side.


  • For a richer flavor, marinate the chicken in the honey mixture for several hours or overnight in the refrigerator.
  • To ensure even cooking, tie the legs together with kitchen twine and tuck the wings under the body before roasting.
  • Add a pop of color by garnishing the dish with fresh herbs and citrus slices.
  • Pair with a side of garlic mashed potatoes or a fresh garden salad for a complete meal.

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