By Grocery List Plus Editorial Staff | Published on June 12, 2026
Serves 6
569 cal · 65 min
Honey Mint Glazed Chicken
Recipe GLPRc652ee4d0b7644
Tender chicken pieces coated in a bright, aromatic glaze made with honey, fresh mint, and a tangy vinegar base. The glaze caramelizes during roasting, creating a glossy, flavorful coating. This simple yet elegant dish is naturally lean, refreshing, and perfect for a weeknight dinner or special occasion.
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Ingredients
4–5 pound whole chicken, cut into pieces (breasts, thighs, legs, wings)
Salt
Freshly ground black pepper
1/4 cup white vinegar
1/4 cup olive oil
1/2 cup honey
1/2 cup chopped fresh mint leaves (or 2 tablespoons dried mint)
2–3 tablespoons water
Directions
Preheat your oven to 425°F (220°C).
Pat the chicken pieces dry with paper towels. Arrange them skin-side up in a large roasting pan or on a rimmed baking sheet.
Season the chicken generously on all sides with salt and freshly ground black pepper.
In a small bowl, whisk together the white vinegar, olive oil, honey, water, and fresh mint (or dried mint) until well combined. This is your glaze.
Pour the glaze evenly over the chicken pieces, turning them once to coat both sides. Make sure the skin-side is facing up when you finish.
Roast in the preheated oven for 45–55 minutes, until the chicken reaches an internal temperature of 165°F (74°C) at the thickest part of the thigh, not touching bone. Baste the chicken with the pan juices halfway through cooking.
Remove the pan from the oven. If desired, broil the chicken for 2–3 minutes to deepen the glaze color and create a more caramelized finish, watching carefully to avoid burning.
Let the chicken rest for 5 minutes before serving. Transfer to a platter and drizzle with any remaining pan juices. Garnish with fresh mint if desired.
Comments
Every ingredient here is stocked at any Charlotte grocer—chicken, honey, and fresh mint are reliable finds at Harris Teeter, Food Lion, Kroger, or Walmart year-round. At six servings with basic proteins and pantry staples, the cost per serving lands around $2.50–3.00, driven by the chicken thighs or breasts, and honey is inexpensive. The stated 65 minutes is honest for a glazed pan-sear-and-braise method, though actual hands-on time is closer to 15 minutes. The glaze reheats well, making leftovers genuinely useful for a weeknight repeat meal, and the minimal seasoning profile is forgiving enough for a busy weeknight but simple enough that it won't excite anyone craving real depth.
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