The Ultimate Roast Chicken

There’s something magical about a whole roasted chicken—the golden, crispy skin, the juicy, flavorful meat, and the irresistible aroma that fills your kitchen. This Lemon Honey Garlic Roast Chicken is the perfect balance of savory, citrusy, and just a touch of sweetness.

With garlic-infused butter, fresh rosemary, and a lemon-honey glaze, this recipe creates a dish that’s perfect for Sunday dinners, holidays, or any time you crave something comforting.

Why You’ll Love This Recipe

✔️ Perfectly Juicy & Flavorful – The marinade seeps into every bite, while basting keeps the meat tender and juicy.
✔️ Golden, Crispy Skin – Butter under the skin ensures a beautifully crisp and flavorful crust.
✔️ Easy Yet Impressive – Minimal prep with restaurant-worthy results.
✔️ Versatile & Customizable – Adjust the flavors to your liking or swap in your favorite herbs.

What Makes This Roast Chicken Special?

The secret to this ultra-flavorful roast chicken is layering flavors. Fresh lemon juice and zest brighten up the dish, honey adds a slight caramelized sweetness, and rosemary ties everything together with its earthy aroma. Plus, tucking butter under the skin creates that perfectly crispy, golden texture that’s hard to resist.

For best results, let the chicken marinate for at least 30 minutes or, for deeper flavor, leave it overnight.

Pro Tips for the Best Roast Chicken

🔹 Pat the Chicken Dry – Ensures crispy skin by removing excess moisture before roasting.
🔹 Don’t Skip the Butter – Placing butter under the skin makes the meat extra juicy and the skin golden brown.
🔹 Baste for Maximum Flavor – Basting every 30 minutes keeps the chicken moist and enhances the flavors.
🔹 Rest Before Carving – Letting the chicken sit for 10–15 minutes allows the juices to redistribute.
🔹 Tent with Foil if Needed – If the skin starts browning too quickly, loosely tent the chicken with aluminum foil and continue roasting.

Variations & Add-Ons

🍊 Citrus Twist – Swap lemon for orange for a sweeter, more aromatic version.
🌿 Herb Swap – Try thyme, sage, or oregano instead of rosemary.
🔥 Spicy Kick – Add a pinch of red pepper flakes or a drizzle of hot honey.

FAQs

1. Can I make this ahead of time?

Yes! You can marinate the chicken overnight for even more flavor. When ready to roast, let it come to room temperature for about 30 minutes before baking.

2. How do I store leftovers?

Store in an airtight container in the fridge for up to 4 days. Reheat in the oven at 325°F (163°C) for 10–15 minutes to maintain moisture.

3. Can I use chicken pieces instead of a whole chicken?

Absolutely! Adjust the roasting time—chicken thighs and drumsticks typically take about 40–50 minutes at 400°F (200°C).

Lemon Garlic Honey Roast Chicken

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Author: carmeninthegarden

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Description

This Lemon Honey Garlic Roast Chicken is packed with fresh citrus flavor, aromatic rosemary, and a touch of honey for the perfect balance of sweet and savory. The butter under the skin ensures a crispy, golden exterior while keeping the meat incredibly juicy.

Ingredients

Scale

1 whole chicken (about 4–5 lbs)
2 tablespoons olive oil
3 cloves garlic, minced
3 lemons (1 zested and juiced, 1 minced whole, 1 halved)
2 tablespoons honey
1 tablespoon fresh rosemary, chopped PLUS a few sprigs for the cavity
Salt and freshly cracked pepper, to taste
4 tablespoons butter, sliced
1 head garlic, halved

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Instructions

Preheat the oven to 400°F (200°C).
Pat the chicken dry with paper towels. Place it in a roasting pan, rimmed baking sheet, or skillet.
Season the outside and inside of the chicken cavity with salt and pepper. Insert the halved lemon and halved garlic head into the cavity, along with a few sprigs of rosemary.
In a small bowl, combine the olive oil, minced garlic, lemon zest, lemon juice, minced lemon, honey, and chopped rosemary. Season with salt and pepper.
Rub the marinade all over the chicken, making sure to get under the skin (carefully loosen it with your fingers). Let the chicken marinate for at least 15-30 minutes (or up to overnight for maximum flavor).
Place the pads of butter under the chicken skin.
Roast the chicken for 1.5 hours, or until the internal temperature reaches 165°F (75°C) at the thickest part of the thigh. Baste with pan juices and the melted butter every 30 minutes for extra flavor and a crispy skin.
If the skin starts to darken too much, tent the chicken with foil and continue roasting.
Let the chicken rest for 10-15 minutes before carving. This helps the juices redistribute and keeps the meat juicy.