Cardamom Honey Roasted Chicken
Transform your dinner table into a feast of irresistible aromas and flavors with this Cardamom Honey Roasted Chicken. This recipe combines the delicate warmth of ground cardamom, the natural sweetness of honey, and a hint of citrus from fresh lemon juice, creating a perfectly balanced marinade. A touch of cinnamon and paprika enhances the spice profile, while melted butter ensures the skin turns golden and crispy. Roasted to juicy perfection and basted with its own drippings, this whole roasted chicken is as visually stunning as it is delicious. Ideal for impressing guests or elevating a family dinner, this dish pairs wonderfully with roasted vegetables, creamy mashed potatoes, or a crisp garden salad. Garnish with fresh cilantro or parsley for an elegant finishing touch. Perfectly seasoned, tender, and bursting with bold flavors, this cardamom-infused chicken is sure to become a new favorite in your recipe collection.
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Recipe Information
Ingredients
- 4 lbs Whole chicken
- 1 tsp Ground cardamom
- 3 tbsp Honey
- 2 tbsp Olive oil
- 2 tbsp Fresh lemon juice
- 4 Garlic cloves, minced
- 1 tsp Paprika
- 0.5 tsp Ground cinnamon
- 2 tsp Salt
- 1 tsp Black pepper
- 2 tbsp Butter, melted
- 2 tbsp Fresh cilantro or parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Clean and pat dry the whole chicken with paper towels. Remove any excess fat and ensure the cavity is clean.
In a small bowl, mix together the ground cardamom, honey, olive oil, fresh lemon juice, minced garlic, paprika, ground cinnamon, salt, and black pepper to form a marinade.
Rub the marinade generously all over the chicken, making sure to coat both the outside and the cavity. If possible, loosen the chicken skin and spread some of the marinade underneath for extra flavor.
Place the chicken on a roasting rack or in a shallow roasting pan, breast side up.
Brush the chicken with the melted butter to help achieve a golden, crispy skin.
Roast the chicken in the preheated oven for 1 hour and 30 minutes, or until the internal temperature of the thickest part of the chicken (thigh or breast) reaches 165°F (74°C). Baste the chicken every 20 minutes with the pan drippings for added moisture and flavor.
Once cooked, remove the chicken from the oven and let it rest for 10 minutes to allow juices to redistribute.
Transfer the chicken to a serving platter and garnish with fresh cilantro or parsley if desired.
Carve and serve with your favorite side dishes, such as roasted vegetables, mashed potatoes, or a fresh salad.
Nutrition Facts
Calories |
954 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.3 g | 85% | |
| Saturated Fat | 23.2 g | 116% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 198 mg | 66% | |
| Sodium | 4881 mg | 212% | |
| Total Carbohydrate | 63.2 g | 23% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 52.8 g | ||
| Protein | 36.8 g | 74% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 89 mg | 7% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 637 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
