Honey-Glazed Roast Chicken with Spring Herb Salad

By AislePrompt Editorial · Published 2026-05-20 · Updated 2026-05-20

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.

A tender roast chicken glazed with sweet honey and complemented by a fresh, vibrant spring herb salad. This 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 450 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 International cuisine 450 cal/serving

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Ingredients

4 lb whole chicken
3 tbsp honey
2 tbsp olive oil
4, minced garlic cloves
2 tsp, chopped fresh thyme
2 tsp, chopped fresh rosemary
1 1/2 tsp salt
1 tsp, freshly ground black pepper
1 cup, chopped mixed spring herbs (parsley, chives, dill)
2 tbsp lemon juice
2 tbsp extra virgin olive oil

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Instructions

Step 1: Preheat oven to 425°F. In a small bowl, combine 3 tbsp honey, 2 tbsp olive oil, 4 minced garlic cloves, 2 tsp chopped fresh thyme, 2 tsp chopped fresh rosemary, 1 1/2 tsp salt, and 1 tsp freshly ground black pepper to make a glaze.
Step 2: Pat the 4 lb whole chicken dry with paper towels, then brush the entire surface evenly with the honey glaze, ensuring even coating.
Step 3: Place the chicken breast side up on a roasting rack inside a roasting pan and roast in the preheated oven for 1 hour 15 minutes, basting with remaining glaze every 20 minutes, until the internal temperature reaches 165°F and the skin is golden and caramelized.
Step 4: While the chicken roasts, prepare the spring herb salad by tossing 1 cup chopped mixed spring herbs (parsley, chives, dill) with 2 tbsp lemon juice and 2 tbsp extra virgin olive oil, seasoning lightly with salt to taste.
Step 5: When the chicken is done, remove from oven and let rest for 10 minutes before carving. Serve with the fresh herb salad alongside.