Honey and Rosemary Chicken Kebabs with Hasselback Roast Veggies

Honey and rosemary are a winning combination. We love these honey rosemary kebabs with fun hasselback vegetables for a nourishing balanced meal.
Prep time:
15 minutes
Cook time:
50 minutes



  • 8 Waitoa Free Range Honey and Rosemary Chicken Kebabs
  • 1 tbsp avocado oil

Hasselback veggies:

  • 2 small kumara
  • 2 large carrots
  • 2 beetroot
  • 1 tbsp runny honey
  • 2 tbsp avocado oil
  • 1 tbsp wholegrain mustard
  • 3 tbsp fresh rosemary, chopped
  • Salt and pepper

Serve with:

  • Pesto sauce (optional)


  1. Preheat the oven to 200C. Using a sharp knife make several parallel slits ½ cm apart in the kumara, carrot and beetroot, leaving ½ cm at the bottom unsliced. Place veggies on a lined baking tray.
  2. In a small bowl mix honey, oil, mustard, chopped rosemary, salt and pepper. Brush over vegetables and bake for 50 minutes.
  3. When the vegetables have 25 minutes to go, place chicken kebabs on a shallow lined baking tray, drizzle with oil and bake for 20-25 minutes, turning once.
  4. Serve chicken with pesto (optional), hasselback veggies and a green salad.

More Recipes

Find more recipes