Honey Roasted Chicken +Video

Juicy, golden honey roasted chicken with crispy glazed skin that is pure comfort! This roasted whole chicken recipe is made for Sunday dinner!

Growing up my favorite meal was honey roasted chicken, mashed potatoes and gravy (actually I ate it plain with butter most times) fresh corn and jello. Yup, I said jello. I requested this dinner every year for my birthday dinner. It was perfection.

How to Make Honey Roasted Chicken

Then I grew up and forgot all about roasted chicken. Why? Because buying boneless skinless chicken took over my life. It was easy to buy, easy to freeze and defrost and easy to cook up. But, then I remembered my long ago love for roasted chicken and found this recipe.

I mean hello! Just look at the beautiful golden, delicious skin! I love bringing back old favorites. Don’t you? So many memories.

Ingredients for Honey Roasted Chicken

For the Chicken

Whole Chicken: You want a chicken that weighs 3-4 lbs. This is good healthy protein!
Seasonings: Salt, Pepper, and Smoked Paprika
Aromatics: Onion, Lemon, Garlic, Thyme Sprigs, and Parsley
Butter: Gets mixed with the seasonings to rub all over the chicken under the skin.
Egg: Brushed on the skin and helps the skin get crispy.

For the Honey Glaze

Cornstarch: helps thicken the glaze
Water: combines with the cornstarch to thicken the glaze
Honey: adds natural sweetness, flavor and thickness to the glaze
Apple Cider Vinegar: adds flavor and acidity
Chicken Broth: adds flavor and is the bulk of the base for the glaze
White Wine: you can use real wine, cooking wine or just double the chicken broth
Thyme: adds flavor and freshness to the glaze
Butter: adds richness

The measurements for all the ingredients can be found in the recipe card down below. Keep scrolling for all the details!

Why Put Lemon in a Roast Chicken?

Lemon is a great aromatic that releases its flavor into the chicken as it roasts. It adds a delicious flavor to the meat along with the herbs, onions, garlic, etc.

Is Roasting Different Than Baking?

Roasting is done at a higher temperature (400°F and above) to create a browned, flavorful “crust” on the outside of the food.

Baking is done at a lower temperature.

Roasting is usually done in an opened, uncovered pan, and foods that are baked are usually covered.

How Do You Keep Chicken from Drying Out When Roasting?

My top tip for keeping chicken moist while roasting is to truss the chicken. Getting the wings and legs tucked into the chicken keep them from getting dry.

Another great tip is to have an instant read thermometer on hand and check the internal temperature of the chicken thighs and breasts. You want a temperature of 165 degrees F on both areas of the chicken. You can even pull the chicken out of the oven around 160 degrees F and it will come to temperature as it rests. Don’t let it roast too long!

What is the Best Way to Keep Chicken Moist?

Resting the chicken when it comes out of the oven is key to having a juicy moist chicken. The juices in meat redistribute while it rests and keeps all the juices inside the chicken rather than immediately cutting into the meat and losing all the juices on the cutting board.

Pairs well with

The Best Mashed Potatoes [+Video]

How to Make Oven Baked Potatoes with Crispy Skin [ +Video]

Mouth-Watering Crispy Roasted Sweet Potatoes

Green Beans and Potatoes in the Instant Pot

Honey Roasted Carrots

Lemon Roasted Carrots and Parsnips

Can You Roast a Chicken in a Slow Cooker?

You can absolutely roast a whole chicken in a slow cooker.

It usually takes 3-4 hours on high or 6-8 hours on low.

Storage Tips for Roasted Chicken

Chicken should be covered and refrigerated within 2 hours of cooking.

Roasted chicken stores the best cut off the bone and sliced. Store it in an airtight container in the refrigerator. It will keep for up to 4 days.

It also freezes really well. Place the chicken pieces in an airtight container or ziploc bag and store in the freezer. It will keep for up to 2 months.

Chicken can be reheated in the microwave or oven. I’ve found that reheating it in the oven in a covered baking dish with a little chicken broth in the dish helps the chicken stay moist.

You’re going to feel like you’ve stepped into grandma’s kitchen for Sunday dinner when you smell, see and taste this honey roasted chicken! The flavors are familiar and pure nostalgia for me. Let us walk you through each step of roasting a whole chicken! It couldn’t be easier!

Honey Roasted Chicken

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4.05 from 20 votes

Servings: 6

Prep Time: 30 minutes mins

Cook Time: 1 hour hr 40 minutes mins

Total Time: 2 hours hrs 10 minutes mins

Description

Close your eyes and imagine a super moist chicken breast, extra crispy skin covered in a delicious apple cider-y glaze and then topped off with a creamy gravy.

Ingredients

US CustomaryMetric

For the Chicken

1/2 Tablespoon Salt
1 teaspoon Pepper
1/2 teaspoon Smoked Paprika
1 Whole Chicken, 3 1/2 to 4 pounds, giblets discarded
1 Onion, small, quartered
1 Lemon, halved
4 Cloves Garlic, minced
Thyme
Parsley
2 Tablespoons Butter, melted
1 Egg

For the Honey Glaze

1/2 teaspoon Cornstarch
1/2 Cup Water, plus 1/2 tablespoon
1/4 Cup Honey
2 1/2 Tablespoons Apple Cider Vinegar
1/2 Cup Chicken Broth, low sodium
1/2 Cup White Wine, cooking
1 teaspoons Thyme, dried
1 Tablespoon Butter, cut into pieces and chilled

Cook ModePrevent your screen from going dark

Instructions

Preheat the oven to 400 degrees and move the rack to the center position.
In a small bowl combine the salt, pepper and paprika. Divide it in half. Whisk half of the spice mixture with the melted butter. Whisk the other half with the egg.

1/2 Tablespoon Salt, 1 teaspoon Pepper, 1/2 teaspoon Smoked Paprika, 2 Tablespoons Butter, 1 Egg
Pat the chicken dry with paper towels and stuff the cavity of the chicken with the onion, lemon, garlic and fresh herbs. Gently pour the spice/butter mixture under the skin, rubbing it into the meat. I like to pour it under the skin, place the skin back down and spread my hand over the skin to push it around.
1 Whole Chicken, 1 Onion, 1 Lemon, 4 Cloves Garlic, Thyme, Parsley
Using a pastry brush, spread the spice/egg mixture all over the outside of the chicken.
Truss the chicken with kitchen twine to ensure even cooking without burning of those little wings! See video.
Stir the cornstarch and 1/2 tablespoon of water together in a small bowl until no lumps remain; set aside.
1/2 teaspoon Cornstarch
In a small saucepan bring the honey and 2 tablespoons of vinegar to a simmer over medium-high heat.
1/4 Cup Honey, 2 1/2 Tablespoons Apple Cider Vinegar
Cook until the mixture is reduced to about 1/4 cup, about 8-10 minutes, stirring occasionally.
Slowly whisk the cornstarch mixture into the glaze.
Return to a simmer and cook for one minute. Set aside.
Arrange the chicken on a V-rack set inside a roasting pan or on a cooling rack over a casserole dish.
Roast until the chicken is golden, about 35 minutes.
Remove the roasting pan from the oven.
Pour the broth and cooking wine into the roasting pan. Brush the chicken evenly with a thick layer of the glaze (you’ll have some remaining to brush on later).
1/2 Cup Water, 1/2 Cup Chicken Broth, 1/2 Cup White Wine
Return the roasting pan to the oven and continue to roast until the glaze is golden brown, about 30 minutes longer until the thigh meat registers 165 to 170 degrees on an instant read thermometer.
Transfer the chicken to a cutting board and let it rest for 15 minutes to ensure that the juices redistribute and settle. If you cut too soon all of the juices will run out and you will be left with a dry bird.
While the chicken is resting, pour pan juices and any accumulated chicken juices into a saucepan and skim any fat. Stir in the thyme.

1 teaspoons Thyme
Bring to a simmer and cook until the sauce is slightly thickened and reduced to 1 cup, about 15 minutes, adding 1 tablespoon cornstarch and 1 tablspoon water if you want it extra thick.
Pull off the heat and whisk in the butter and remaining vinegar.
1 Tablespoon Butter, 2 1/2 Tablespoons Apple Cider Vinegar
Season with salt and pepper to taste.
Carve the chicken, and brush with the remaining glaze. Serve, passing the sauce at the table.

Notes

Cooked chicken will keep for 4 days in the refrigerator

Nutrition

Serving: 6ouncesCalories: 409kcalCarbohydrates: 15gProtein: 25gFat: 26gSaturated Fat: 9gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 0.4gCholesterol: 138mgSodium: 803mgPotassium: 328mgFiber: 1gSugar: 13gVitamin A: 493IUVitamin C: 6mgCalcium: 37mgIron: 2mgFull Nutrition

Author: Sweet Basil

Course: Mom’s Best 100 Easy Chicken Recipes