This Honey Roasted Chicken with Herb and Citrus is a show-stopping meal that combines the savory flavors of roasted chicken with the sweetness of honey and the brightness of lemon. The crispy skin and tender, juicy meat are complemented by a luscious honey glaze, making this dish perfect for Sunday dinners or special occasions. The fresh herbs, garlic, and onion inside the chicken enhance the flavor, while the honey glaze provides a mouthwatering finish.
Ingredients:
For the Chicken:
- 1/2 tablespoon salt
- 1 teaspoon pepper
- 1/2 teaspoon smoked paprika
- 3 1/2 to 4 pounds whole chicken, giblets discarded
- 1 small onion, quartered
- 1 lemon, halved
- 4 cloves garlic, minced
- Fresh thyme and parsley sprigs
- 2 tablespoons butter, melted
- 1 egg (beaten, for brushing)
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 or dry)
- 1 teaspoon dried thyme
- 1 tablespoon butter, cut into small pieces and chilled
Instructions:
- Preheat the Oven:
- Preheat your oven to 400°F (200°C).
- Prepare the Chicken:
- Pat the chicken dry with paper towels and rub it all over with the salt, pepper, and smoked paprika.
- Stuff the cavity of the chicken with the quartered onion, halved lemon, minced garlic, and a few sprigs of fresh thyme and parsley.
- Brush with Butter:
- Melt 2 tablespoons of butter and brush it all over the chicken.
- Optionally, brush with a beaten egg to help achieve a golden, crispy skin.
- Roast the Chicken:
- Place the chicken breast-side up in a roasting pan or oven-safe dish.
- Roast in the preheated oven for 1 hour to 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C) when tested in the thickest part of the thigh.
- Prepare the Honey Glaze:
- While the chicken is roasting, whisk together 1/2 teaspoon cornstarch with 1/2 tablespoon water in a small bowl. Set aside.
- In a saucepan, combine 1/2 cup water, honey, apple cider vinegar, chicken broth, white wine, and dried thyme.
- Bring to a simmer over medium heat and let the mixture reduce for about 10-12 minutes.
- Stir in the cornstarch slurry and simmer for another 2 minutes until slightly thickened.
- Remove from heat and whisk in the chilled butter pieces until smooth. This will create a glossy and rich glaze.
- Glaze the Chicken:
- When the chicken has about 10-15 minutes left to roast, begin brushing it generously with the honey glaze.
- Brush it 2-3 times during the remaining roasting time for a rich, flavorful coating.
- Rest and Serve:
- Once the chicken is done, remove it from the oven and let it rest for 10 minutes before carving.
- Serve the chicken with extra honey glaze on the side.
Conclusion:
This Honey Roasted Chicken with Herb and Citrus is the perfect combination of savory and sweet. The fresh herbs, lemon, and garlic inside the chicken infuse it with aromatic flavors, while the honey glaze adds a beautiful golden finish. This is a versatile dish that pairs beautifully with roasted vegetables, mashed potatoes, or a fresh green salad, making it a delightful meal for any occasion.
Honey Roasted Chicken with Herb and Citrus
Honey Roasted Chicken with Herb and Citrus is ajuicy, flavorful roasted chicken with a sweet honey glaze and a fragrant mix ofherbs, garlic, and lemon inside. It's a perfect dish for a comforting familydinner or special gathering.
Ingredients
For the Chicken:
- 1/2 tablespoon salt
- 1 teaspoon pepper
- 1/2 teaspoon smoked paprika
- 3 1/2 to 4 pounds whole chicken giblets discarded
- 1 small onion quartered
- 1 lemon halved
- 4 cloves garlic minced
- Fresh thyme and parsley sprigs
- 2 tablespoons butter melted
- 1 egg beaten, for brushing
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 or dry
- 1 teaspoon dried thyme
- 1 tablespoon butter cut into small pieces and chilled
Instructions
Preheat the Oven:
- Preheat your oven to 400°F (200°C).
Prepare the Chicken:
- Pat the chicken dry with paper towels and rub it all over with the salt, pepper, and smoked paprika.
- Stuff the cavity of the chicken with the quartered onion, halved lemon, minced garlic, and a few sprigs of fresh thyme and parsley.
Brush with Butter:
- Melt 2 tablespoons of butter and brush it all over the chicken.
- Optionally, brush with a beaten egg to help achieve a golden, crispy skin.
Roast the Chicken:
- Place the chicken breast-side up in a roasting pan or oven-safe dish.
- Roast in the preheated oven for 1 hour to 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C) when tested in the thickest part of the thigh.
Prepare the Honey Glaze :
- While the chicken is roasting, whisk together ½ teaspoon cornstarch with ½ tablespoon water in a small bowl. Set aside.
- In a saucepan, combine ½ cup water, honey, apple cider vinegar, chicken broth, white wine, and dried thyme.
- Bring to a simmer over medium heat and let the mixture reduce for about 10-12 minutes.
- Stir in the cornstarch slurry and simmer for another 2 minutes until slightly thickened.
- Remove from heat and whisk in the chilled butter pieces until smooth. This will create a glossy and rich glaze.
Glaze the Chicken:
- When the chicken has about 10-15 minutes left to roast, begin brushing it generously with the honey glaze.
- Brush it 2-3 times during the remaining roasting time for a rich, flavorful coating.
Rest and Serve:
- Once the chicken is done, remove it from the oven and let it rest for 10 minutes before carving.
- Serve the chicken with extra honey glaze on the side.