Roast Chicken with Chutney Honey and Soy Glaze
Transform your dinner table with this mouthwatering Roast Chicken with Chutney Honey and Soy Glaze, a delectable twist on a classic roast. This recipe combines the sweetness of honey and mango chutney with the savory depth of soy sauce and garlic, creating a perfectly balanced glaze that caramelizes beautifully in the oven. Infused with fresh rosemary, thyme, and citrusy lemon, the chicken is roasted to golden perfection, offering tender, juicy meat bursting with flavor. Ideal for family dinners or special occasions, this dish is as impressive as it is easy to prepare, with step-by-step instructions for a foolproof result. Don’t forget to baste the chicken for that irresistible glossy finish that will have everyone coming back for seconds! This recipe pairs wonderfully with roasted vegetables, fluffy rice, or crusty bread for a complete meal.
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Recipe Information
Ingredients
- 1 unit (approximately 4-5 lbs) Whole chicken
- 0.5 cup Chutney (mango or your preferred type)
- 0.25 cup Honey
- 2 tablespoons Soy sauce
- 2 tablespoons Olive oil
- 3 cloves Garlic cloves, minced
- 1 unit Lemon, sliced
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 3 sprigs Fresh rosemary sprigs
- 3 sprigs Fresh thyme sprigs
- 0.5 cup Chicken broth (optional, for basting)
Instructions
Preheat your oven to 425°F (220°C).
Rinse the chicken thoroughly under cold water and pat dry with paper towels. Ensure the cavity is clean of any giblets if included.
Rub the inside of the chicken cavity with salt (1/2 teaspoon) and black pepper (1/4 teaspoon). Insert the lemon slices, rosemary sprigs, and thyme sprigs into the cavity.
In a small bowl, mix the chutney, honey, soy sauce, olive oil, and minced garlic into a smooth glaze.
Brush the glaze all over the outside of the chicken, ensuring it is evenly coated. Sprinkle the remaining salt and pepper on top.
Place the chicken breast-side up in a roasting pan or skillet. For added flavor, pour the chicken broth into the bottom of the pan (optional), which can also help keep the chicken moist while roasting.
Roast the chicken in the preheated oven for 20 minutes at 425°F (220°C).
Reduce the oven temperature to 375°F (190°C) and continue roasting for an additional 70 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) when measured at the thickest part of the breast and thigh (without touching the bone).
Baste the chicken with the pan drippings or glaze every 20 minutes during cooking to ensure a shiny, caramelized finish.
Once fully cooked, remove the chicken from the oven, tent it loosely with aluminum foil, and allow it to rest for 15 minutes before carving.
Serve warm, garnished with extra fresh herbs if desired. Pair with roasted vegetables, rice, or your favorite side dishes.
Nutrition Facts
Calories |
939 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.5 g | 56% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 4457 mg | 194% | |
| Total Carbohydrate | 107.4 g | 39% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 92.7 g | ||
| Protein | 40.6 g | 81% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 112 mg | 9% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 836 mg | 18% | |
*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.
