Honey-Lemon Glazed Roast Chicken with Spring Herbs

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 roasted chicken glazed with a sweet and tangy honey-lemon sauce, infused with fresh spring herbs for a bright, aromatic finish. This Mediterranean-inspired chicken recipe, ready in about 85 minutes, pairs whole chicken, honey, fresh lemon juice 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 Mediterranean cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat your oven to 425°F (220°C). Pat dry 1 whole chicken (about 4 lbs) with paper towels.
  2. Step 2: In a small bowl, whisk together 3 tbsp honey, 2 tbsp fresh lemon juice, 1 tsp lemon zest, 2 tbsp olive oil, 4 minced garlic cloves, 1 tbsp chopped fresh rosemary, 1 tbsp chopped fresh thyme, 1 1/2 tsp salt, and 1 tsp black pepper until combined.
  3. Step 3: Place the chicken breast-side up on a roasting rack set inside a roasting pan. Brush the entire chicken generously with half of the honey-lemon glaze.
  4. Step 4: Roast in the preheated oven for 20 minutes, then reduce heat to 375°F (190°C) and continue roasting for another 40-50 minutes, brushing the chicken with the remaining glaze every 15 minutes, until the internal temperature reaches 165°F (74°C) and juices run clear.
  5. Step 5: Remove the chicken from the oven and let it rest for 10 minutes before carving to allow juices to redistribute.

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