Description
This Honey Lemon Roast Chicken recipe delivers a perfectly roasted whole chicken glazed with a flavorful mix of honey, fresh lemon juice, garlic, and herbs. The lemon quarters stuffed inside the cavity infuse the meat with citrus aroma while the herb glaze keeps the skin crispy and deliciously golden. Ideal for a comforting family dinner, this dish pairs wonderfully with roasted vegetables or a fresh salad.
Ingredients
Scale
For the Chicken
- 1 whole chicken (about 4-5 lbs)
- Salt and pepper, to taste
- 1 lemon, quartered (for stuffing)
- Fresh rosemary and thyme sprigs (for garnish, optional)
For the 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)
- 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 prepare for the chicken.
- Prepare the Chicken: Pat the chicken dry thoroughly with paper towels to ensure crispy skin. Season the inside cavity with salt and pepper, then stuff it with lemon quarters and a few sprigs of rosemary and thyme for aromatic flavor infusion.
- 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 your taste.
- Brush the Chicken: Place the chicken breast side up in the roasting pan. Generously brush the prepared honey lemon glaze all over the chicken, coating it evenly. Reserve some glaze to baste the chicken during cooking.
- Roast the Chicken: Roast in the preheated oven for about 1 1/2 to 2 hours, or until the internal temperature measured at the thickest part of the thigh reaches 165°F (75°C). Baste the chicken with the remaining glaze every 30 minutes to keep it moist and flavorful throughout the roasting process.
- Rest and Serve: Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes. Resting allows the juices to redistribute within the meat, ensuring juicy, tender chicken when carved.
- Garnish and Serve: Garnish with fresh rosemary and thyme sprigs if desired. Serve your honey lemon roast chicken with complementary sides like roasted vegetables, mashed potatoes, or a fresh green salad for a complete meal.
Notes
- Ensure the chicken is fully thawed before roasting for even cooking.
- Use a meat thermometer to check doneness precisely and avoid overcooking.
- Basting the chicken regularly helps keep the skin moist and adds layers of flavor.
- Leftover chicken can be stored in the refrigerator for up to 3 days.
- For a more intense citrus flavor, add lemon zest inside the cavity along with the lemon quarters.
