Yield: 2–3 servings
Cook Time: 45 minutes to 1 hour
Total Time: ~1 hour 15 minutes (including prep)

Roasted chicken is a comfort food classic, and root vegetables are perfect for the colder months. This simple one-pan recipe for roasting a half chicken and root vegetables with Honey Orange Chintestle Sauce offers a healthy, flavorful twist on a beloved comfort dish. Enjoy this bold and aromatic dish, where smoky chintestle, citrus, and honey bring out the best in tender roasted chicken and caramelized vegetables!

Ingredients

½ jar ¡Ya Oaxaca! Honey Orange Chintestle Adobo

½ chicken

1 lb baby potatoes, halved

6 baby carrots, tops trimmed

½ lb Brussels sprouts, halved

4 spring onions, beards trimmed

4 onions, quartered

1 head garlic, halved

A bunch of parsley

Salt and pepper, to taste

Olive oil

Instructions

• Preheat the oven to 350°F.
• Prepare the vegetables: quarter the onions, halve the garlic head, cut the potatoes and Brussels sprouts in half, trim the carrot tops, and clean the spring onions.
• In a large bowl, toss all the vegetables with salt, pepper, and olive oil until evenly coated.
• Spread the vegetables in an even layer in a roasting pan.
• In the same bowl, coat the chicken with ½ jar of ¡Ya Oaxaca! Honey Orange Chintestle, rubbing it in well.
• Place the chicken on top of the vegetables in the roasting pan.
• Roast for 45 minutes to 1 hour, or until the chicken is fully cooked and golden brown. If using a meat thermometer, the thickest part of the breast should reach 165°F and the thigh 175–180°F. Let the chicken rest for 10 minutes before serving.
• Plate the veggies, top with the chicken and garnish with chopped parsley before serving.