Roast Chicken with Black Pepper Glaze
Elevate your weeknight dinner or special occasion meal with this irresistible Roast Chicken with Black Pepper Glaze. This recipe combines a golden, perfectly seasoned whole roast chicken with a savory-sweet glaze that balances the depth of soy sauce and honey with a tangy splash of balsamic vinegar and lemon juice. Generously brushed over the bird during the final stages of roasting, the glaze caramelizes to create a glossy, flavor-packed crust while keeping the meat tender and juicy. Featuring pantry-friendly spices like garlic and onion powders, along with the bold kick of freshly ground black pepper, this dish is as easy to prepare as it is impressive to serve. Pair it with your favorite sides, garnish with fresh parsley for a pop of color, and get ready for a dinner that’s sure to impress family and guests alike!
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Recipe Information
Ingredients
- 1 piece Whole chicken (4-5 lbs)
- 2 tablespoons Olive oil
- 2 teaspoons Salt
- 1 tablespoon Ground black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 3 tablespoons Soy sauce
- 2 tablespoons Honey
- 1 tablespoon Balsamic vinegar
- 1 tablespoon Lemon juice
- 2 tablespoons Water
- 1 tablespoon Chopped fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C) and place a wire rack in a large roasting pan.
Pat the chicken dry with paper towels and remove any giblets from the cavity.
Rub the chicken with olive oil, ensuring it's evenly coated on all sides.
Mix salt, 2 teaspoons of black pepper, garlic powder, and onion powder in a small bowl. Rub this seasoning mixture over the entire chicken, including the cavity.
Tuck the chicken wings underneath and tie the legs together with kitchen twine to ensure even roasting.
Place the chicken on the prepared wire rack, breast side up, and roast in the oven for 60 minutes.
While the chicken is roasting, prepare the black pepper glaze. In a small saucepan over medium heat, combine soy sauce, honey, balsamic vinegar, lemon juice, water, and 1 tablespoon of black pepper. Stir until the mixture is smooth and begins to simmer. Allow it to cook for 3-4 minutes until slightly thickened, then remove from heat and set aside.
After the chicken has roasted for 60 minutes, remove it from the oven and brush the glaze generously over the chicken.
Return the chicken to the oven and continue roasting for an additional 20-30 minutes, basting with the glaze every 10 minutes, until the internal temperature of the chicken reaches 165°F (74°C) in the thickest part of the meat (use a meat thermometer to check).
Once fully cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving.
Garnish with fresh parsley if desired, and serve with your favorite sides like roasted vegetables, mashed potatoes, or a crisp salad.
Nutrition Facts
Calories |
1428 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.1 g | 107% | |
| Saturated Fat | 19.9 g | 99% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 356 mg | 119% | |
| Sodium | 6794 mg | 295% | |
| Total Carbohydrate | 49.7 g | 18% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 37.5 g | ||
| Protein | 115.5 g | 231% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 132 mg | 10% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 1286 mg | 27% | |
*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.
