If you’re looking for a crowd-pleasing dish that’s both easy to make and packed with flavor, this Roasted Honey Chicken is the answer. The combination of golden, caramelized skin and juicy, tender meat makes it a recipe you’ll want to make again and again. One bite, and I guarantee you’ll be reaching for seconds—no utensils required! 😉
The star of this dish is the honey glaze. When honey roasts in the oven, it caramelizes beautifully, creating a sticky, finger-licking coating on the chicken. The natural sweetness of the honey pairs perfectly with the savory seasoning on the meat, giving you an irresistible balance of sweet and savory flavors. And don’t worry about the meat drying out—the honey helps lock in moisture, ensuring every bite is incredibly juicy.
Why You’ll Love This Recipe
Roasted Honey Chicken is a dish that’s as versatile as it is delicious. You can use it as the main course for a weeknight dinner or dress it up for a special occasion. Serve it with roasted veggies, mashed potatoes, or even a light side salad. It’s a dish that fits right in, no matter the occasion.
What really sets this recipe apart is how simple it is to prepare. You don’t need any complicated techniques or fancy ingredients—just a handful of kitchen staples and a bit of time in the oven. The glaze is made with honey, a touch of soy sauce for depth, a little garlic, and a squeeze of lemon juice for brightness. It’s sweet, tangy, and savory all at once!
Final Thoughts
There’s something truly special about roasted honey chicken. The way the honey caramelizes and forms a crispy, flavorful crust on the outside while keeping the inside moist and tender is simply magical. It’s the kind of dish that makes everyone at the table go quiet for a moment as they savor that first delicious bite. 😋
So, grab your ingredients, preheat your oven, and get ready to enjoy a finger-licking, juicy, and oh-so-satisfying meal!
Preheat the oven to 425°.
Dry the chicken with a paper towel to get the skin nice and dry to help it crisp up. Season the chicken with salt and pepper. Ideally, place the chicken on wire racks on top of foil lined baking sheet. Cooking the chicken on racks will help it crisp up everywhere by allowing the air to circulate all around.
Bake the chicken in preheated oven for 30-40 minutes until the skin is dry and crisp.
In the meantime, simmer lemon juice, honey and butter for 4-6 minutes until thickened slightly. You are not trying to reduce it to a thick glaze - just simply thicken it a bit. Set aside.
Remove the chicken from the oven, turn the heat down to 350° and brush the chicken liberally with your slightly thickened honey-lemon mixture. Place the chicken back into the oven for another 25-40 minutes (until cook through and the internal temperature reaches 165° at the breast and 170° in a thigh) and keep brushing he chicken with honey-lemon mixture every 10 minutes.
Brushing the chicken accomplishes two things - developing nice thick glaze all around as well as regularly watching the chicken. Sugars in honey may caramelize too much and start burning, so if you notice any areas of the chicken getting too dark, tent them with aluminum foil to prevent them from burning.
When cooked to the safe internal temperature, remove from the oven, allow the chicken to rest for at least 7 minutes then carve and serve!
Ingredients
Directions
Preheat the oven to 425°.
Dry the chicken with a paper towel to get the skin nice and dry to help it crisp up. Season the chicken with salt and pepper. Ideally, place the chicken on wire racks on top of foil lined baking sheet. Cooking the chicken on racks will help it crisp up everywhere by allowing the air to circulate all around.
Bake the chicken in preheated oven for 30-40 minutes until the skin is dry and crisp.
In the meantime, simmer lemon juice, honey and butter for 4-6 minutes until thickened slightly. You are not trying to reduce it to a thick glaze - just simply thicken it a bit. Set aside.
Remove the chicken from the oven, turn the heat down to 350° and brush the chicken liberally with your slightly thickened honey-lemon mixture. Place the chicken back into the oven for another 25-40 minutes (until cook through and the internal temperature reaches 165° at the breast and 170° in a thigh) and keep brushing he chicken with honey-lemon mixture every 10 minutes.
Brushing the chicken accomplishes two things - developing nice thick glaze all around as well as regularly watching the chicken. Sugars in honey may caramelize too much and start burning, so if you notice any areas of the chicken getting too dark, tent them with aluminum foil to prevent them from burning.
When cooked to the safe internal temperature, remove from the oven, allow the chicken to rest for at least 7 minutes then carve and serve!
Notes
