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Honey Garlic Glazed Roast Chicken

A golden, juicy roast chicken kissed with a glossy honey garlic glaze. This recipe walks you through a simple, friendly prep and a perfectly browned finish that tastes like it came from a cozy kitchen. Perfect for weeknights or weekend family meals, with a glaze that adds just the right touch of sweet and savory.
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Prep Time 15 minutes
Cook Time 20 minutes
Servings 4

Ingredients
  

  • 1 whole chicken (about 3 to 4 pounds)
  • 2 tablespoons olive oil
  • 1/4 cup honey
  • 4 cloves garlic, minced
  • 2 tablespoons soy sauce or tamari
  • 1 tablespoon lemon juice
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried thyme or rosemary
  • 1 teaspoon cornstarch (optional)

Instructions
 

  • Preheat the oven to two hundred forty five degrees Celsius or four hundred fifty five Fahrenheit. Rinse the chicken, pat dry, and let it come to room temperature for about twenty minutes. This helps the skin brown evenly.
  • Rub the chicken all over with olive oil, then season the cavity and exterior with salt, pepper, and the dried thyme or rosemary. If you have time, loosen the skin gently over the breasts to let the glaze penetrate more directly.
  • In a small bowl whisk together honey, minced garlic, soy sauce, lemon juice, and a splash of water if needed to thin the glaze. This creates a balanced mix of sweet, salty, and bright zest.
  • Place the chicken on a rack over a roasting pan. Brush about two thirds of the glaze over the skin. Reserve a portion for basting during roasting to build a glossy finish.
  • Roast the chicken for about fifty to sixty minutes, depending on size. Start checking for doneness around thirty five minutes. The breast should reach about one hundred sixty five degrees Fahrenheit while the thigh reaches about one seventy five degrees Fahrenheit.
  • Every twenty minutes, baste the chicken with the glaze from the pan. This adds moisture and makes the skin glossy and flavorful.
  • If you want a thicker glaze, lift the chicken from the pan near the end and simmer the remaining glaze with a pinch more honey and corn starch until thickened, then brush it on before serving.
  • Let the chicken rest for ten to fifteen minutes after removing from the oven. This keeps the juices inside and makes carving cleaner.