Honey-Glazed Roast Chicken with Ontario White Wine Sauce

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 developed and reviewed.

A succulent roast chicken glazed with honey and served with a delicate white wine sauce inspired by Ontario’s finest wines. This Mediterranean-inspired chicken recipe, ready in about 90 minutes, pairs whole chicken, honey, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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: 75 min Serves 6 Mediterranean cuisine 420 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

The roasting pan we’d use for this → Best Roasting Pans for 2026: Racks, Handles & Sizes for the Holiday Bird

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat the oven to 425°F. In a small bowl, mix 3 tbsp honey, 2 tbsp olive oil, 1 tbsp salt, 2 tsp black pepper, 2 tbsp chopped fresh thyme, and 4 minced garlic cloves to create a glaze.
  2. Step 2: Pat dry the 4 lb whole chicken and rub the honey glaze all over the skin. Place the chicken breast-side up on a roasting pan and roast for 1 hour and 15 minutes, basting every 20 minutes with remaining glaze, until the internal temperature reaches 165°F.
  3. Step 3: While the chicken rests, pour 1 cup dry Ontario white wine and 1 cup chicken broth into a saucepan and simmer over medium heat for 8-10 minutes until reduced by half.
  4. Step 4: Remove from heat and whisk in 2 tbsp unsalted butter until the sauce is silky and coats the back of a spoon. Slice the chicken and serve drizzled with the wine sauce.

Related recipes