Description
This Honey Lemon Roast Chicken recipe delivers a beautifully roasted whole chicken infused with a tangy and sweet honey lemon glaze. Aromatic herbs like rosemary and thyme enhance the flavorful marinade, while garlic adds a savory depth. Perfectly roasted to juicy perfection, this dish is ideal for a comforting family dinner or special occasion.
Ingredients
Scale
Chicken
- 1 whole chicken (about 4-5 lbs)
- 1 lemon, quartered (for stuffing the chicken)
- Salt and pepper, to taste
- Fresh rosemary and thyme sprigs (for garnish, optional)
Honey Lemon Glaze
- 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)
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 prepare for roasting the chicken evenly.
- Prepare the Chicken: Pat the chicken dry thoroughly with paper towels to ensure crispy skin. Season the inside cavity with salt and pepper. Stuff the cavity with lemon quarters and optionally add a few sprigs of rosemary and thyme to infuse aroma 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 to balance the flavors perfectly.
- Brush the Chicken: Place the chicken breast side up in the prepared roasting pan. Generously brush the honey lemon glaze all over the chicken, ensuring even coating. Reserve some glaze for basting during the roasting process.
- Roast the Chicken: Roast the chicken in the preheated oven for about 1 1/2 to 2 hours, or until the internal temperature in the thickest part of the thigh reaches 165°F (75°C). Every 30 minutes, baste the chicken with the remaining glaze to maintain moisture and enhance flavor.
- Rest and Serve: Remove the chicken from the oven once done and let it rest for 10-15 minutes. This resting period allows the juices to redistribute, resulting in a moist and tender chicken.
- Garnish and Serve: Garnish the chicken with fresh rosemary and thyme sprigs if desired. Serve alongside your choice of sides such as roasted vegetables, mashed potatoes, or a fresh salad for a complete meal.
Notes
- Ensure the chicken is completely dry before applying glaze for crispier skin.
- Use a meat thermometer to check for doneness to avoid undercooking.
- Adjust the amount of honey if a sweeter glaze is preferred.
- Resting the chicken after roasting is crucial for juicy meat.
- Leftover chicken can be stored in the refrigerator for up to 3 days.
