This oven-roasted chicken is so easy and loaded with delicious flavor! Add this to Sunday dinner!
❤️WHY WE LOVE THIS RECIPE
We love to make this roasted chicken on a Sunday and enjoy it over the week. This chicken is perfect to make chicken salad, or just enjoy a chicken breast with a delicious meal, make chicken soup, chicken dumplings or any chicken dishes you like. It’s versatile too, you can switch up the spices.
SWAPS
This is a versatile recipe; you can switch up the spices, and it can also be used on a turkey. This recipe could also be used on a turkey breast you may just have to adjust the spices.
⭐TIP
You want to ensure the internal temperature reaches 165 degrees. You will also want to let the chicken rest for about 20 minutes before slicing or serving. This will keep the chicken moist!
OTHER DELICIOUS CHICKEN RECIPES
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This oven roasted chicken is so easy to make and super versatile! You can use this chicken in many different recipes and it’s great to make on Sunday for dinner.
Prep Time 15 minutesmins
Cook Time 1 hourhr30 minutesmins
Total Time 1 hourhr45 minutesmins
Course Main Course
Cuisine American
1whole roasting chicken
1stick unsalted butter
1tablespoondried rosemary or about 3 sprigs of fresh
1tablespoondried thyme or 3 tablespoons fresh
2teaspoonsonion powder
2teaspoonssalt
1 1/2teaspoonspepper
Melted butter for basting
Water to cover bottom of roasting pan
Wash your whole chicken and cut stick of butter into small pats with knife. Pull up the skin on the front of the chicken add 3 or 4 pats of butter under the skin. Add butter in crevices by each leg and each wing. Add some butter in the neck area.
Melt about 3 tablespoons butter and brush the outer side of the chicken. Sprinkle rosemary, thyme, onion powder, salt and pepper all over the chicken. You can use more or less of these spices as you like.
Add enough water to cover bottom of roasting pan and bake uncovered basting the chicken with melted butter at 30 and 60 minutes.
Bake in a preheated 425 degree oven for 90 minutes until internal temperature reaches 165 degrees on a meat thermometer. Let rest about 20 minutes before serving.
We make 2 each time by doubling this recipe. We love making chicken salad and having chicken to use in wraps or with meals. You can add a whole onion in the cavity along with some celery pieces if you like. Could also add vegetables in the pan with the chicken such as potatoes and carrots.
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.
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.
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!
Servings: 6
Prep Time: 30 minutesmins
Cook Time: 1 hourhr40 minutesmins
Total Time: 2 hourshrs10 minutesmins
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.
Prevent your screen from going dark
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.
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.
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.
Cooked chicken will keep for 4 days in the refrigerator
