Honey-Glazed Roast Chicken with Citrus and Rosemary

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy roast chicken coated in a sweet and aromatic honey-citrus glaze infused with fresh rosemary, perfect for a comforting dinner. This American-inspired chicken recipe, ready in about 85 minutes, pairs whole chicken, honey, fresh rosemary sprigs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 70 min Serves 6 American cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat your oven to 425°F. Pat dry the 4 lbs whole chicken and place it on a roasting pan. Season the chicken evenly with 1 tbsp salt and 1 tsp black pepper, rubbing under the skin and on the surface.
  2. Step 2: In a small bowl, combine 3 tbsp honey, 1/4 cup orange juice, 1 tsp orange zest, 4 minced garlic cloves, and 2 tbsp olive oil. Strip the leaves from 3 sprigs of fresh rosemary and add them to the mixture. Whisk until well blended.
  3. Step 3: Brush the honey-citrus rosemary glaze all over the chicken, making sure to coat the legs, wings, and cavity. Place the remaining rosemary sprigs inside the cavity for extra aroma.
  4. Step 4: Roast the chicken uncovered at 425°F for 20 minutes, then reduce the oven temperature to 375°F and continue roasting for 40-50 minutes more, basting every 15 minutes with the remaining glaze, until the internal temperature reaches 165°F and the skin is golden and sticky.
  5. Step 5: Remove the chicken from the oven and let it rest for 10 minutes before carving to allow the juices to redistribute.

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