Honey-Glazed Roast Chicken

Name: Honey-Glazed Roast Chicken
Prep time: 15 min
Cook time: 75 min
Total time: 110 min
Yield: 4
Cuisine: British
Ingredients: 1 piece whole roasting chicken (about 1.8kg to 2kg, patted completely dry with paper towels); 4 tablespoons liquid honey; 2 tablespoons Dijon mustard; 2 tablespoons extra virgin olive oil or melted butter; 1 piece lemon (juice of 1 lemon); 1 sprig fresh rosemary (a few sprigs for stuffing the cavity); 1 sprig fresh thyme (a few sprigs for stuffing the cavity); 3 cloves garlic (smashed); 1 tablespoon olive oil (for rubbing the skin); 1.5 teaspoons flaky sea salt; 1 teaspoon freshly cracked black pepper

by J_C • 2026

Why some badges are missing

Not vegan: whole roasting chicken → try chickpeas (or firm tofu)
Not vegetarian: whole roasting chicken → try chickpeas (or Quorn pieces)
Not dairy-free: extra virgin olive oil or melted butter → try dairy-free butter
Not low-FODMAP: liquid honey → try maple syrup
Not low-histamine: Dijon mustard
Not low-GI / diabetic-friendly: liquid honey
Not kidney-friendly: whole roasting chicken

Based on listed ingredients — always check labels for allergies.

About this recipe

A whole roast chicken with a sweet honey and Dijon mustard glaze, infused with lemon, garlic and herbs, offering tender meat and golden, caramelised skin, typically served as a Sunday lunch or…

Prep

15m

Cook

75m

Rest

20m

Serves

Rating

—

Total time · 1h 30m

Ingredients

Kitchen Help

Shopping list

1 piece whole roasting chicken — about 1.8kg to 2kg, patted completely dry with paper towels
4 tablespoons liquid honey
2 tablespoons Dijon mustard
2 tablespoons extra virgin olive oil or melted butter
1 piece lemon — juice of 1 lemon
1 sprig fresh rosemary — a few sprigs for stuffing the cavity
1 sprig fresh thyme — a few sprigs for stuffing the cavity
3 cloves garlic — smashed
1 tablespoon olive oil — for rubbing the skin
1.5 teaspoons flaky sea salt
1 teaspoon freshly cracked black pepper

Tools

· roasting tin
· small bowl
· whisk

Instructions

Step by step

1
Preheat your oven to 200°C (180°C Fan / Gas Mark 6).
2
Season the inside of the chicken cavity generously with salt and pepper, then stuff it with the halved lemon, rosemary sprigs, thyme, and smashed garlic cloves.
3
Rub the outside of the chicken all over with 1 tablespoon of olive oil, and season thoroughly with the sea salt and black pepper.
4
In a small bowl, whisk together the honey, Dijon mustard, melted butter (or olive oil), and lemon juice until smooth. Reserve half of this mixture to serve as a sauce later, and keep the other half for basting.
5
Place the chicken breast-side up in a roasting tin. Roast in the preheated oven for about .
6
Remove the chicken from the oven and brush it generously with the first round of the honey glaze. Return it to the oven for another 25 to , basting once more halfway through, until the skin is deeply golden and caramelised, and the juices run clear when you pierce the thickest part of the thigh (internal temperature of 74°C).
7
Transfer the roast chicken to a warm carving board and tent loosely with foil. Let it rest for 15 to so the juices redistribute evenly through the meat.
8
Carve the chicken into portions and drizzle with the reserved honey-mustard glaze before serving.

Per serving

serves 4

Calories

580kcal

Protein

40g

Carbs

15g

Fat

40g

Fibre

0.5g

Sugar

10g

Sodium

600mg

AI estimate only — not medical advice. Figures are approximations based on standard ingredient data and may vary by brand, portion size and preparation. Always double-check if cooking for allergies, diabetes, or strict dietary needs.

Tagged

#dinner #chicken #Meat #British #roast