By Grocery List Plus Editorial Staff | Published on October 4, 2026
Serves 4
1093 cal · 215 min
Honey Glazed Roasted Chicken
Recipe GLPRbbce9267d10170
Rate this recipe
Average rating: 4.5 (1)
A classic roasted whole chicken basted with a bright lemon and honey glaze. The bird is seasoned simply with salt, pepper, and fresh thyme, then roasted until golden and crispy on the outside while remaining juicy within. Lemon wedges and aromatics roast inside the cavity, infusing the meat with subtle citrus flavor. Perfect for a weeknight dinner that feels elegant yet requires minimal hands-on time.
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Ingredients
4 lb Whole chicken
1 cup Fresh lemon juice
1 tbsp Extra virgin olive oil
Kosher salt
Freshly ground black pepper
4 sprigs Fresh thyme sprigs
½ whole Fresh lemon, cut into wedges
¼ cup Honey, warmed
Directions
Preheat your oven to 425°F. Pat the whole chicken dry inside and out with paper towels, removing any excess moisture to help the skin crisp during roasting.
Season the inside and outside of the chicken generously with kosher salt and freshly ground black pepper. Place the lemon wedges and fresh thyme sprigs inside the cavity.
Brush the outside of the chicken all over with the extra virgin olive oil, coating the skin evenly.
Place the chicken breast-side up on a roasting pan. Roast in the preheated 425°F oven for about 1 hour and 15 minutes to 1 hour and 30 minutes, or until the internal temperature at the thickest part of the thigh reaches 165°F.
About 20 minutes before the chicken is done, begin brushing the skin with the warm honey glaze every 5 minutes, reserving some for a final coat. This creates a golden, caramelized exterior.
Remove the chicken from the oven and let it rest for 10 minutes before carving. While resting, warm the remaining lemon juice gently in a small saucepan, then drizzle it over the carved meat if desired.
Carve the chicken and serve hot, dividing among four plates. Spoon any pan drippings over each portion.
Comments
Every ingredient is stocked at any Charlotte grocer—chicken, lemon, honey, thyme, olive oil, and salt run about $18–22 for four servings, making this a solid mid-range weeknight option. The stated 215 minutes is honest for a whole bird with proper resting, though the active hands-on time is closer to 20 minutes; just build this into a day when you're home and want a centerpiece dinner. The technique is straightforward and the glaze is forgiving, so it suits families and rewarms beautifully, though leftover chicken is best eaten within two days and the skin loses its glaze crispness on day two.
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