Description
A delicious and flavorful Honey Lemon Roast Chicken recipe featuring a whole chicken marinated with a blend of honey, fresh lemon juice, garlic, and herbs, then perfectly roasted to juicy tenderness with crispy skin. Perfect for family dinners or special occasions, this dish combines sweet and savory notes for an irresistible meal.
Ingredients
Scale
Chicken and Marinade
- 1 whole chicken (about 4 pounds)
- 2 tablespoons olive oil
- ¼ cup honey
- 3 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 4 cloves garlic, minced
- 1 tablespoon fresh thyme (or 1 teaspoon dried)
- 1 tablespoon fresh rosemary (or 1 teaspoon dried)
- Salt and black pepper to taste
Stuffing and Garnish
- 1 lemon, sliced
- 1 small onion, quartered
Instructions
- Preheat and Prepare: Preheat your oven to 400°F (200°C). Pat the whole chicken dry using paper towels to ensure crispy skin when roasted. Place the chicken in a roasting pan or a large cast iron skillet. Tuck the wings underneath the bird and optionally tie the legs together with kitchen twine for even cooking.
- Make the Marinade: In a small bowl, whisk together the olive oil, honey, fresh lemon juice, lemon zest, minced garlic, thyme, rosemary, salt, and black pepper. This mixture will infuse the chicken with bright and aromatic flavors.
- Apply Marinade: Generously rub the marinade all over the chicken, making sure to get some under the skin to maximize flavor penetration throughout the meat.
- Stuff the Chicken: Place the lemon slices and quartered onion into the cavity of the chicken. This adds moisture and aroma from the inside out during roasting.
- Roast the Chicken: Pour any remaining marinade over the top of the chicken. Roast the chicken uncovered in the preheated oven for about 1 hour and 15 minutes, or until a meat thermometer inserted into the thickest part of the thigh reads 165°F (74°C). Every 25–30 minutes, baste the chicken with the pan juices to keep it moist and flavorful. If the skin begins to darken too much before the chicken is fully cooked, cover it loosely with aluminum foil for the remaining 20–30 minutes.
- Rest and Serve: Once fully cooked, remove the chicken from the oven and let it rest for 10–15 minutes to allow the juices to redistribute. Carve the chicken and serve with your favorite sides such as roasted vegetables or a fresh green salad.
Notes
- Serve with roasted vegetables or a fresh green salad to complement the rich flavors.
- Leftover chicken is great for grain bowls, salads, or sandwiches.
- Tying the legs with twine is optional but helps maintain an even shape during roasting.
- If you prefer, fresh herbs can be substituted with dried herbs for convenience.
