On a cutting board, with a sharp knife, cut the quinces, celeriac, pumpkin and sweet potato into medium cubes, halve the baby potatoes, and roughly chop the onion.
Heat a large non-stick frying pan over high heat, sauté the diced vegetables in batches (except the onion) with the olive oil until nicely browned, seasoning with salt and freshly ground pepper. Transfer the browned vegetables to a clay casserole (gastra) and add the chicken roll.
Return the pan to high heat, add the butter and let it melt. Sauté the chopped onion for 2–3 minutes.
Stir in the honey, sprinkle over the flour and mix well until the two combine.
Deglaze with the chicken stock, then add the citrus zest and juices, salt and freshly ground pepper.
Stir thoroughly and pour the contents of the pan over the vegetables in the casserole.
Add the chicken roll to the casserole and bake in a preheated oven at 210°C, using the top and bottom heat function, for 1½ hours.
When the chicken roll is cooked through, remove it from the oven and let it rest. Carefully remove the netting, then slice it into pieces and serve on large plates along with the vegetables.
