Roast Chicken with Lemon Honey and Rosemary
Juicy, golden, and infused with warm, aromatic flavors, this Roast Chicken with Lemon, Honey, and Rosemary is the perfect centerpiece for any meal. Combining the zesty brightness of fresh lemons, the natural sweetness of honey, and the earthiness of rosemary, this recipe creates a beautifully balanced dish that's both rustic and elegant. A simple honey-lemon glaze caramelizes the skin to perfection, while garlic and rosemary tucked inside the cavity infuse the meat with irresistible flavor. Roasted with a touch of chicken stock to keep it tender and moist, this easy-to-follow recipe delivers a deliciously succulent chicken every time. Ideal for Sunday dinners or special gatherings, this crowd-pleasing roast pairs wonderfully with sides like roasted vegetables or buttery mashed potatoes. With just 15 minutes of prep time, you’ll have a stunning, flavorful meal ready to serve in less than two hours!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 piece (approximately 4-5 lbs) Whole chicken
- 2 pieces Lemon
- 3 tablespoons Honey
- 3 sprigs Fresh rosemary
- 4 pieces Garlic cloves
- 2 tablespoons Olive oil
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 cup Chicken stock
Instructions
Preheat your oven to 425°F (220°C).
Remove the giblets from the chicken (if included) and pat the chicken dry with paper towels.
Season the entire chicken, including the cavity, with salt and black pepper.
Slice one lemon in half and place both halves inside the chicken cavity along with two sprigs of rosemary and two garlic cloves (peeled and lightly crushed).
In a small bowl, whisk together honey, juice from the second lemon, and olive oil.
Place the chicken in a roasting pan or baking dish breast-side up. Brush the entire chicken with half of the honey-lemon mixture, reserving the other half for later.
Scatter the remaining rosemary sprigs and garlic cloves around the chicken in the roasting pan.
Add chicken stock to the bottom of the pan to keep the chicken moist during roasting.
Roast the chicken in the preheated oven for 60 minutes. After 60 minutes, generously brush the chicken with the remaining honey-lemon mixture.
Continue roasting for an additional 20-30 minutes or until the internal temperature of the thickest part of the chicken (without touching the bone) reaches 165°F (74°C) and the skin is golden brown and caramelized.
Remove the chicken from the oven and let it rest for 10-15 minutes before carving to allow the juices to redistribute.
Serve the chicken with the pan juices drizzled over the top or on the side as a sauce. Enjoy!
Nutrition Facts
Calories |
853 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.6 g | 60% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 157 mg | 52% | |
| Sodium | 5002 mg | 217% | |
| Total Carbohydrate | 69.8 g | 25% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 55.5 g | ||
| Protein | 50.1 g | 100% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 108 mg | 8% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 684 mg | 15% | |
*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.
