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
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.