This simple Honey Lemon Roasted Chicken is a great go-to chicken recipe that's delicious any time of the year. It's a comfort food that's full of fresh and rich flavors.
The other day a friend asked if my recipes are "involved."
"Often," I said. "I like to make a day of it."
I know some of you are thinking, "Um . . . a day!?"
Truth be told, like most of us, I don't always have a lot of time, or I'm not in the mood for complex. As it turns out, I'm also human. 😉
This is somewhere in between, and it might just become one of your favorite recipes!
How to Make it
This chicken cooks for around an hour, but the active work time is only about 30 minutes and anyone who tries it will want the recipe. It's that good.
Below you'll see a compound butter made with lemon, thyme, honey and garlic. It takes just a few minutes to whip up and it's what makes this recipe amazing. The chicken is basted with this -- inside and out -- before it's roasted.
Oh, and it makes for a fantastic lemon-garlic bread, too.
The Best Method to Roast a Whole Chicken
This applies to this Honey-Lemon Roasted Chicken recipe, as well as any time you roast a whole chicken.
- Once the chicken has been basted (usually both on top and under the chicken skin), truss it, place it breast side up in a greased roasting pan with at least a couple inches of space around it. (Use can use a sheet pan if you don't have a roasting pan.)
- Place the pan in a 500°F oven, and roast until the surface of the chicken is golden brown, about 20 minutes. This is what give you a beautiful crispy skin.
- Remove the chicken from the oven and reduce the heat to 350°F.
- Very carefully, using tongs, placing one part inside the cavity and one gently on the top of the breast side, flip the chicken over so it's breast side down.
- Now, with the back side up, baste the chicken.
- Continue to roast until internal temperature is 155°F -- this should take about 40 minutes for an approximately 4-pound chicken.
- During the roasting process, every 15 minutes or so, baste the chicken.
- Once you remove the chicken from the oven, crumple up a few sheets of foil and place it under the chicken, beneath the legs. This will let all of the juices flow into the breasts while it rests. Let it rest this way for 15 minutes.
- The final internal temperature should be about 165°F, as the chicken will continue to cook for several minutes outside of the oven. It should be nicely browned, the juices should run clear and the legs should move easily when it's done.
With only 30 minutes of prep time, this roasted chicken is incredibly flavorful and succulent -- and it would make a beautiful holiday dish, to boot!
Recipe Tips
- You can never have too many lemon slices! In addition to those used in the recipe, I like to line the serving platter with them.
- Thinly sliced onions would also be lovely mixed in with the lemon slices.
Serving Suggestions
I love serving roasted chicken with broccoli, sweet potatoes or carrots. Apricot Glazed Carrots, Rosemary Sweet Potato Slices or Charred Broccoli Florets would all be great choices.
More Must-Try Roasted Chicken Recipes
Enjoy every last bite of this Honey-Lemon Roasted Chicken Recipe!
Honey Lemon Roasted Chicken Recipe
Ingredients
- 6 tablespoons unsalted butter, softened
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 1½ teaspoons honey
- 1 tablespoon fresh thyme, finely chopped (or ½ teaspoon dry thyme)
- ½ teaspoon garlic, minced
- salt and freshly ground black pepper to taste
- 1 (approximately 4 pound) whole chicken
Instructions
- Set oven and make butter. Preheat the oven to 500°F.In a small bowl, mix the softened butter with the lemon zest, lemon juice, honey, thyme and garlic. Season to taste with salt and pepper.
- Prep the chicken and baking dish. Remove the insides of the chicken, and pat dry with paper towels. Spread about 2 tablespoons of the butter mixture on the bottom of a small roasting pan that's at least a couple of inches larger than the chicken, on all sides.
- Baste and truss. Place the chicken in the pan, on top of the butter, breast side up. Rub 2 more tablespoons of the butter mixture under the skin. (This should include the breasts and legs.) Work your way under as much of the skin as possible -- if you're very gentle, it won't tear.Now truss the chicken with butcher's twine. (Here's How to Truss a Chicken.) (It's also okay to just tie the ends of the legs together if trussing it becomes tricky.) Add the remaining butter mixture on the outside of the chicken.
- Roast. Place the pan in the preheated 500°F oven and roast until the surface of the chicken is golden brown, about 20 minutes. Remove the chicken from the oven and reduce the heat to 350 F degrees.
- Flip. Very carefully, using tongs, placing one part inside the cavity and one gently on the top of the breast side, flip the chicken over so it's breast side down. Coat the back of the chicken with the remaining butter mixture and then return the chicken to the oven.
- Continue to roast. Once the oven has cooled to 350°F, continue to roast the chicken until internal temperature is 155°F -- this should take about an hour, but focus only on the temperature and not the time. (For an accurate reading of the temperature, place the thermometer deep into the flesh, away from bones.) During the roasting process, every 15 or so, use a spoon to baste the chicken with the butter and juices from the bottom of the pan.The final internal temperature will be about 165°F, as the chicken will continue to cook for several minutes outside of the oven. It should be nicely browned, the juices should run clear and the legs should move easily when it's done. (If you think it's getting too brown before the chicken is cooked, lightly cover it with foil in the oven.)
- Let the chicken rest. Once you remove the chicken from the oven, crumple up a few sheets of foil and place it under the chicken, beneath the legs. This will let all of the juices flow into the breasts while it rests for about 15 minutes.
NOTES
NUTRITION
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Betty
Can this be adapted to chicken pieces instead of a whole chicken? How much time would it take?
I haven't tried roasting pieces at a higher temp before.
Thank you!
valentina
Hi Betty! Okay, if you wanted to use boneless chicken breasts, follow this recipe, only use the lemon-honey butter in place of the one listed and not salsa. The cooking time will be much less (about 10 minutes). If you still wanted to do bone-in, skin-on, the cooking time will be closer to 30 minutes. Hope this helps!
valentina
Hi Betty! Okay, if you wanted to use boneless chicken breasts, follow this recipe, only use the lemon-honey butter in place of the one listed and not salsa. The cooking time will be much less (about 10 minutes). If you still wanted to do bone-in, skin-on, the cooking time will be closer to 30 minutes. Hope this helps! 🙂 ~Valentina
Nancy
Do you think this would work in an air fryer? I've done a whole chicken in mine before but just used spices/salt/pepper and a quick hit with cooking spray.
valentina
Hi Nancy, I'm not sure about this. I have an air fryer, but have never used it for bone-in chicken. If you've done a whole chicken in one before, it sounds like you have more experience than me. I'd give it a go. Please let us know how it goes. 🙂
Healthy Kitchen 101
This is sort of classic roasted chicken, lemon and honey tastes for the chicken is the best!
Yummy 😋
- Natalie Ellis
valentina
Thank you, Natalie! 🙂
Christina | Christina's Cucina
This is such a simple recipe, but oh, so tasty! I know because I make one that is a bit similar, and you just can't beat simple, honest to goodness ingredients!
Your photos make me want to have this chicken right now and it's almost 11pm, Valentina! Thanks for the inspiration! Need to make this soon!
valentina
Here's what I love, Christina: "honest to goodness ingredients!" Love! Thank you!
Bintu | Recipes From A Pantry
Honey and lemon are two flavours that just work so well together, I love the sound of them on this chicken. Definitely need to try this!
valentina
Thanks! Hope you do! 🙂
Brian Jones
What a lovely looking glaze on the chicken, superb flavours too! Love it!
valentina
Thanks, Brian. Enjoy!