Honey-Lemon Glazed Roast Chicken with Spring Vegetables

By AislePrompt Editorial · Published 2026-05-10 · Updated 2026-05-10

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.

Juicy roast chicken glazed with a honey-lemon sauce accompanied by tender spring vegetables, ideal for a comforting Mother’s Day dinner. This American-inspired chicken recipe, ready in about 75 minutes, pairs whole chicken, kosher salt, black pepper 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: 60 min Serves 6 American cuisine 450 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

4 lbs (1.8 kg) whole chicken
2 tsp kosher salt
1 tsp black pepper
3 tbsp olive oil
1/4 cup honey
1/4 cup fresh lemon juice
4, minced garlic cloves
4 fresh thyme sprigs
1 cup baby carrots
1 cup, trimmed asparagus spears
1 lb (450g), halved new potatoes

The instant-read thermometer we’d check this chicken with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

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 Kitchen tools → Shop all kitchen tools →

Instructions

Step 1: Preheat oven to 425°F (220°C). Pat 4 lbs whole chicken dry and season inside and out with 2 tsp kosher salt and 1 tsp black pepper.
Step 2: In a small bowl, whisk 3 tbsp olive oil, 1/4 cup honey, 1/4 cup fresh lemon juice, and 4 minced garlic cloves until combined.
Step 3: Place the chicken breast-side up in a roasting pan and tuck 4 fresh thyme sprigs inside the cavity. Brush half of the honey-lemon mixture all over the chicken.
Step 4: Toss 1 cup baby carrots, 1 cup trimmed asparagus spears, and 1 lb halved new potatoes in the remaining honey-lemon glaze and spread around the chicken.
Step 5: Roast for 20 minutes, then reduce heat to 375°F (190°C) and continue roasting for 35-40 minutes, basting the chicken with pan juices every 15 minutes, until the internal temperature reaches 165°F (74°C) and vegetables are tender.
Step 6: Remove from oven and let rest for 10 minutes before carving and serving with the glazed vegetables.