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Honey Roast Organic Chicken with Cauliflower Pilaf Stuffing and Crispy Parsnips

  • June 02, 2015

Usually we think of roast chicken as a fall/winter dinner but I truly love it all year round because of the seasonal ingredients that can be added!


I have to admit this started out as a bit of a fail because I originally had lovage and parsnips lining the bottom of the roasting pan. All looked and seemed good except 30 minutes later all I could smell was this weird sort of celery like pungent smell. It really wasn’t rocking my world at all.

So I booted into the kitchen. removed the half cooked chickens from the pan and discarded all the lovage! Chicken was saved!


I haven’t worked with lovage before so I figured this would be a great way to use it after having a nibble of the raw product. Wrong…it smelled icky!!! Oh well, better do some research first before I use it again.


Anyhow, minor incident aside, this recipe is delicious and slightly addictive. I’ve made the stuffing on the side of pork, steak and grilled chicken now a few times and it really amazes me each time. I change up the veggies mixed in with the cauliflower according to what I’m serving. You can add any spices you want to compliment the dish you’re serving it with. I even added Indian flavours to have with a butter chicken recipe instead of traditional rice! It was a big hit with the family!


Happy Cravings!


  • Chicken

  • 2- 3lb Blue Goose Pure Foods Whole Chickens
  • 2 tablespoons olive oil
  • 1-½ tablespoons thyme
  • 1-1/2 tablespoon rosemary
  • 2 tablespoons honey
  • 1 tablespoon orange zest
  • 1 tablespoon orange juice
  • 16 baby parsnips
  • Stuffing

  • 2 tablespoons olive oil
  • 1 small sweet onion, chopped
  • 2 garlic cloves, chopped
  • 1 red pepper, chopped
  • 12 mushrooms sliced
  • 1 head cauliflower, grated raw
  • 1/4 cup chive, chopped
  • 1 tablespoon fresh thyme
  • 1 tablespoon fresh rosemary, chopped


  1. Set oven to 375 degrees.
  2. Rinse chicken inside and out. With a paper towel dry the outside and cavity. Sprinkle the entire chicken with salt and pepper, including the inside.
  3. Place the olive oil, thyme, rosemary, honey, orange zest and juice in a small bowl. Set aside for later.
  4. For stuffing, place olive oil and onion in a large sauté pan on medium heat. Sauté until onions are soft and slightly golden; about 12 min. Add peppers and mushrooms; continue to cook for 5-8 min. Add remaining ingredients and cook for 5 min.
  5. Stuff cavities of both chickens with the cauliflower pilaf.
  6. Place parsnips along the entire bottom of a roasting pan and place chickens on top.
  7. Baste each chicken with the honey sauce.
  8. Place chicken in oven for 1h 15 min, basting every 30 min with honey sauce.
  9. Once cooked remove stuffing from cavities, remove legs and plate them; slice breast meat.