Roast Honey and Cumin Chicken
Infuse your dinner table with bold, aromatic flavors by making this irresistible Roast Honey and Cumin Chicken. This recipe features a whole chicken marinated in a luxurious blend of honey, ground cumin, paprika, garlic, and olive oil, creating a harmonious balance of sweet, smoky, and earthy notes. A dash of lemon juice brightens the flavors, while basting during roasting ensures a beautifully caramelized glaze and perfectly crispy skin. Ready in just over an hour and a half, this dish is not only easy to prepare but also packed with protein and rich in savory depth. Serve it garnished with fresh cilantro for a vibrant finishing touch. Perfect for a comforting family dinner or an impressive centerpiece for your next gathering, this honey-cumin roasted chicken recipe is destined to become a favorite.
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Recipe Information
Ingredients
- 1 piece (approximately 4-5 lbs) Whole chicken
- 4 tablespoons Honey
- 2 teaspoons Ground cumin
- 1.5 teaspoons Paprika
- 4 cloves Garlic cloves, minced
- 3 tablespoons Olive oil
- 2 tablespoons Lemon juice
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Fresh cilantro, chopped (optional garnish)
Instructions
Preheat your oven to 375°F (190°C).
Pat the chicken dry with paper towels and place it in a roasting pan or baking dish lined with foil for easy cleanup.
In a small bowl, combine the honey, ground cumin, paprika, minced garlic, olive oil, lemon juice, salt, and black pepper. Mix well to form a marinade.
Using a basting brush or your hands, generously spread the marinade all over the chicken, including under the skin and inside the cavity for maximum flavor.
Place the chicken breast side up in the pan and cover loosely with aluminum foil to prevent excessive browning.
Roast the chicken in the preheated oven for 60 minutes. Then remove the foil to allow the skin to crisp up.
Baste the chicken with the accumulated juices in the pan every 15 minutes for the next 30 minutes to ensure a golden, flavorful glaze.
Check the internal temperature of the chicken with a meat thermometer. It should read 165°F (74°C) in the thickest part of the thigh without touching the bone.
Once fully cooked, remove the chicken from the oven and tent it with foil. Allow it to rest for 15 minutes to retain its juices.
Garnish the chicken with chopped fresh cilantro, if desired, before carving and serving.
Nutrition Facts
Calories |
951 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.3 g | 75% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 4887 mg | 212% | |
| Total Carbohydrate | 80.7 g | 29% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 70.0 g | ||
| Protein | 37.3 g | 75% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 108 mg | 8% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 724 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.
