Honey-Lemon Glazed Roasted Chicken with Garlic and Rosemary

By AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

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 fragrant honey-lemon sauce, accented with garlic and fresh rosemary for a festive Hanukkah entrée. This Middle Eastern Hanukkah recipe, ready in about 90 minutes, pairs whole chicken, honey, and fresh lemon juice for a weeknight-friendly dinner. Each serving lands at about 350 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 "Build a week of meals around this recipe" 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 Middle Eastern cuisine 350 cal/serving

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Ingredients

4 lbs whole chicken
3 tbsp honey
3 tbsp fresh lemon juice
5 minced garlic cloves
2 tbsp chopped fresh rosemary
2 tbsp olive oil
1 1/2 tsp kosher salt
1 tsp black pepper

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Instructions

Step 1: Preheat oven to 400°F. Pat dry 4 lbs whole chicken and season inside and out with 1 1/2 tsp kosher salt and 1 tsp black pepper.
Step 2: In a small bowl, whisk together 3 tbsp honey, 3 tbsp fresh lemon juice, 5 minced garlic cloves, 2 tbsp chopped fresh rosemary, and 2 tbsp olive oil to create the glaze.
Step 3: Place the chicken breast-side up on a roasting rack in a roasting pan and brush half of the honey-lemon glaze all over the skin.
Step 4: Roast the chicken for 45 minutes, then brush with the remaining glaze and continue roasting for another 20-30 minutes until an internal temperature of 165°F is reached and the skin is golden and sticky.
Step 5: Remove the chicken from the oven and let it rest for 10 minutes before carving.
Step 6: Serve the roasted chicken with pan juices spooned over the top for extra flavor.