Honey-Glazed Roast Chicken

Name: Honey-Glazed Roast Chicken
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 3 h
Yield: 4 servings
Cuisine: american
Ingredients: 1.5 kg whole chicken (giblets removed, patted dry); 3 tbsp honey; 2 tbsp butter (melted); 1 tsp dijon mustard; 4 pcs garlic (cloves, minced); 0.5 pcs lemon (juiced); 0.5 tsp salt; 1 pinch black pepper (freshly ground); 1 pinch smoked paprika; 1 pcs onion (medium, quartered); 1 pcs carrot (medium, roughly chopped); 2 tbsp fresh rosemary (chopped)

RATING

4.6/5(118)

TASTE SCORE

9/10

A beautifully bronzed whole chicken with a glossy, sticky-sweet honey glaze that caramelizes as it roasts. The skin turns irresistibly crisp while the meat stays juicy and tender. A timeless centerpiece for Sunday dinners and holiday tables that fills the kitchen with the most inviting aroma.

PREP

20m

COOK

80m

SERVES

A SERVING IS APPROXIMATELY ONE-QUARTER OF THE CHICKEN.

665 cal

SERVINGS

METHOD · 7 STEPS

prep · ~10 min
Preheat the oven and prepare the chicken.
1.Preheat oven to 375°F (190°C).
2.Remove chicken from packaging, remove giblets, and pat completely dry with paper towels.
3.Season the cavity generously with a pinch of salt and black pepper.
4.Stuff the cavity with quartered onion, carrot pieces, and half the fresh rosemary.
TIPPatting the chicken dry is the secret to crispy skin — any moisture steams instead of roasts.
prep · ~2 min
Truss the chicken.
Tuck the wing tips under the body and use kitchen twine to tie the legs together. Trussing helps the chicken roast evenly and keeps the shape tidy.
TIPCross the twine over the legs, loop it around, and pull tight — a snug truss keeps the breast from drying out.
mix · ~2 min
Make the honey glaze.
In a small bowl, whisk together melted butter, honey, dijon mustard, lemon juice, minced garlic, smoked paprika, and the remaining fresh rosemary until smooth. Set aside one tablespoon for the final glaze.
prep · ~3 min
Season and coat the chicken.
Place the trussed chicken on the roasting rack set inside the pan. Season the entire outside with the remaining salt and black pepper. Brush the honey glaze all over the chicken, covering every surface evenly.
roast · ~80 min
Roast the chicken.
1.Place the roasting pan on the center rack of the oven.
2.Roast for 50 minutes, basting with pan juices every 20 minutes.
3.Brush the reserved honey glaze over the chicken.
4.Continue roasting for another 20-30 minutes until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
5.The skin should be deep golden brown and glossy.
TIPIf the skin browns too quickly, tent loosely with foil. The glaze's sugar can burn — keep an eye on it in the last 15 minutes.
rest · ~15 min
Rest the chicken before carving.
Transfer the chicken to a cutting board and let it rest uncovered for 10-15 minutes. This lets the juices redistribute so the meat stays moist.
TIPDon't skip resting — cutting too soon lets all the juices run out and leaves the meat dry.
serve · ~5 min
Carve and serve.
Carve the chicken into pieces: remove the legs and thighs first, then slice the breast meat against the grain. Arrange on a platter and drizzle any resting juices over the top.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Pat the chicken dry thoroughly with paper towels to ensure the skin crisps up instead of steaming.
2
Reserve a tablespoon of glaze before brushing; use it at the end for a final glossy, sticky layer.
3
Tent the chicken loosely with foil if the skin darkens too quickly—honey can burn in the last 15 minutes.
4
Let the chicken rest uncovered for 10–15 minutes after roasting so juices redistribute and the meat stays moist.
5
Use a meat thermometer in the thickest part of the thigh; 165°F (74°C) guarantees doneness without guessing.
6
Roast the chicken on a rack to lift it out of the pan juices, allowing hot air to circulate for even browning.

RECIPE VARIATIONS