Honey Roast Chicken Dinner 3 Ways

Ease into a healthy routine with these three comfort food recipes.  That’s right, they’re healthy and comforting!  These recipes all feature Black Sage Honey Roast Chicken and Vegetables. Black Sage is savory and sweet, deliciously perfect for tender Honey Roast Chicken.

Honey Roast Chicken

With a few extra ingredients, use the Honey Roast Chicken and Vegetables for leftovers you’ll love all week.  Make a Bone Broth with chicken bones and vegetables for a healthy stomach and immune system.  Use the left-over chicken and vegetables for Chicken Pot Pie that reminds you of dinner at mom’s.  The more you make, the more leftovers you’ll have (hooray).

Black Sage Honey Roast Chicken


1 Organic Chicken
½ Cup Black Sage Honey
1 Celery
3 Lbs Carrots
3 Leeks
1 Red Onion
1 Small Orange
Coconut Oil
Olive Oil


Remove the giblets (and save for the bone broth).
Rinse the chicken inside and out.
Remove extra pin feathers and fat, then pat the outside dry.
Use fingers to separate skin off the chicken breast.
Stuff under skin: 1/4 cup coconut oil, 2 tsp salt, 2 tsp cinnamon, 2 tsp nutmeg, 2 tablespoons of honey.
Massage ingredients together and spread under skin, careful not to tear.
Stuff the cavity with 2 cloves of garlic, and 1 orange cut in half, and a bunch of thyme.
Place the carrots, onions, leeks, and several sprigs of thyme in roasting pan.  Drizzle with honey, olive oil, and toss.  (Save the leek greens for broth)
Nestle chicken into vegetables in roasting pan.
Roast for 1 ½ hours or until chicken reaches 165 degrees Fahrenheit.
Cover with aluminum foil and let platter rest for 20 minutes.

Bone Broth

Extra Ingredients:

Bay Leaf
2 Tablespoons Apple Cider Vinegar (optional)
1 Tablespoon Turmeric (optional)


Boil a large pot of water – deep enough to cover ingredients.
Add 2 tablespoons of salt once boiling.
Remove leftover chicken from bones, and save for Chicken Pot Pie.
Smash bones to expose marrow, and place in boiling water.
Add extra vegetables and juices from Honey Roast Chicken, leek greens, garlic and orange from chicken cavity, bay leaf, apple cider vinegar, and turmeric. Add salt to taste
Simmer for at least two hours up to 12 hours.
Strain and refill for a second boil (optional).
Store in mason jars and refrigerate up to three days.  Do not allow broth to cool completely before jarring. Keep up to three days.

Chicken Pot Pie

Extra Ingredients:

Le Sueur® Very Young Small Sweet Peas
Sweet Potato
Bay Leaf
Biscuits (or your favorite pot pie topping)


Cut sweet potato into bite size pieces and salt.
Sautee over medium-high heat with ¼ cup of bone broth until tender, add bone broth as needed.
Keep Honey Roast Chicken in large pieces to prevent chicken from drying out.
Cut roasted vegetables in bite-sized pieces.
Mix 1 cup of hot bone broth with ¼ cup flour until thick.
Combine all ingredients in 8 or 9 in baking dish.
Cover with aluminum foil and save in refrigerator for dinner tomorrow! (Or freeze and bake when ready)
When ready – bake at 350 for 30 – 45 minutes until hot. Bake biscuits per instructions and top Chicken Pot Pie to serve.