Description
This Honey Lemon Roast Chicken is a succulent and flavorful dish featuring a whole chicken glazed with a vibrant mixture of honey, fresh lemon juice, garlic, and aromatic herbs. Perfectly roasted to juicy tenderness, it’s an elegant yet simple recipe ideal for family dinners or special occasions.
Ingredients
Scale
Main Ingredients
- 1 whole chicken (about 4-5 lbs)
- 1 lemon, quartered (for stuffing the chicken)
- Fresh rosemary and thyme sprigs (for garnish, optional)
Glaze Ingredients
- 1/4 cup honey
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1 tablespoon lemon zest
- 4 garlic cloves, minced
- 2 tablespoons olive oil
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
- 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
- Salt and pepper, to taste
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Place a rack in the middle and lightly grease a roasting pan or large baking dish to ensure the chicken doesn’t stick during roasting.
- Prepare the Chicken: Pat the whole chicken dry thoroughly with paper towels to ensure crispy skin. Season the inside cavity generously with salt and pepper. Stuff the cavity with lemon quarters and a few sprigs of rosemary and thyme for infused aromatics during cooking.
- Make the Honey Lemon Glaze: In a small bowl, whisk together honey, fresh lemon juice, lemon zest, minced garlic, olive oil, chopped rosemary, and thyme. Season the glaze with salt and pepper according to your taste preferences.
- Brush the Chicken: Place the chicken breast side up in the roasting pan. Use a brush to coat the entire surface of the chicken evenly with the honey lemon glaze. Reserve some glaze to baste the chicken later to keep it moist and flavorful.
- Roast the Chicken: Roast in the preheated oven for about 1 1/2 to 2 hours. Periodically baste the chicken every 30 minutes with the reserved glaze to enhance flavor and moisture. The chicken is done when the internal temperature reaches 165°F (75°C) at the thickest part of the thigh.
- Rest and Serve: Remove the chicken from the oven and allow it to rest for 10-15 minutes. Resting is important to let the juices redistribute, resulting in tender and juicy meat.
- Garnish and Serve: Optionally garnish with fresh rosemary and thyme sprigs. Serve the roast chicken alongside complementary sides such as roasted vegetables, mashed potatoes, or a crisp fresh salad for a complete meal.
Notes
- Ensure the chicken is patted dry for a crispier skin.
- Use a meat thermometer to check doneness precisely.
- You can substitute dried herbs if fresh are not available, adjusting quantities accordingly.
- Resting the chicken after roasting is essential for juicy meat.
- Leftover chicken is great in salads or sandwiches.
