Description
Honey Lemon Roast Chicken is a beautifully golden, tender, and flavorful dish with a perfect balance of sweet and tangy. Infused with fresh lemon, garlic, herbs, and a touch of honey, this roasted chicken is crispy on the outside and juicy on the inside. It’s an easy yet elegant meal ideal for family dinners or special occasions.
Ingredients
Scale
Chicken and Marinade
- 1 whole chicken (about 4 lbs)
- 2 tbsp olive oil
- 2 tbsp honey
- 2 tbsp lemon juice
- 1 lemon (halved)
- 4 garlic cloves (crushed)
- 1 tbsp fresh thyme or 1 tsp dried thyme
- 1 tbsp fresh rosemary or 1 tsp dried rosemary
- 1 tsp salt
- ½ tsp black pepper
Additional Ingredients
- 1 onion (quartered)
- Optional vegetables for roasting (carrots, potatoes)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it’s hot enough for roasting the chicken to a golden, crispy finish.
- Prepare Marinade: In a small bowl, whisk together olive oil, honey, lemon juice, crushed garlic, thyme, rosemary, salt, and black pepper until well combined to create a flavorful honey-lemon mixture.
- Prepare Chicken: Pat the whole chicken dry thoroughly with paper towels to help the skin crisp up during roasting. Place the chicken in a roasting pan.
- Stuff Chicken: Stuff the cavity of the chicken with the lemon halves and quartered onion to infuse flavor from the inside as it roasts.
- Apply Marinade: Rub the honey-lemon mixture all over the outside of the chicken and under the skin if possible, ensuring every part is coated to enhance flavor and moisture.
- Tie Legs: Use kitchen twine to tie the chicken legs together for even cooking and a neat presentation.
- Add Vegetables (Optional): If using, scatter carrots, potatoes, or other vegetables around the chicken in the roasting pan, drizzle with olive oil, and sprinkle with seasoning to roast alongside the chicken.
- Roast Chicken: Place the roasting pan in the oven and roast for 1 hour 15 minutes to 1 hour 30 minutes, until the internal temperature reaches 165°F (75°C) at the thickest part of the thigh.
- Baste: Baste the chicken with pan juices once or twice during cooking to keep the meat moist and flavorful.
- Rest: Remove the chicken from the oven and let it rest for 10 to 15 minutes before carving, allowing the juices to redistribute for tender, juicy meat.
Notes
- For crispier skin, broil the chicken for the last 3–5 minutes, watching carefully to prevent burning.
- Leftovers can be used in salads, sandwiches, or soups for delicious meal extensions.
- Feel free to substitute or add fresh herbs like parsley and sage depending on what you have available.
