Honey-Rosemary Roasted Chicken with Garlic and Lemon

By AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

Juicy roasted chicken infused with honey, fresh rosemary, garlic, and lemon, creating a fragrant and flavorful centerpiece. This Mediterranean Hanukkah recipe, ready in about 90 minutes, pairs whole chicken, honey, and fresh rosemary 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.

Ingredients

• 1 (about 4 lbs) whole chicken
• 3 tbsp honey
• 2 tbsp chopped fresh rosemary
• 5 minced garlic cloves
• 1 lemon, sliced
• 2 tbsp olive oil
• 2 tsp kosher salt
• 1 tsp black pepper

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

Instructions

1. Step 1: Preheat oven to 425°F. Pat dry 1 whole chicken (about 4 lbs) and place on a roasting pan.
2. Step 2: In a small bowl, whisk together 3 tbsp honey, 2 tbsp chopped fresh rosemary, 5 minced garlic cloves, 2 tbsp olive oil, 2 tsp kosher salt, and 1 tsp black pepper.
3. Step 3: Rub the honey-rosemary mixture evenly all over the chicken, including under the skin where possible.
4. Step 4: Stuff the chicken cavity with lemon slices from 1 lemon.
5. Step 5: Roast chicken in the preheated oven for 1 hour and 15 minutes, basting with pan juices every 20 minutes, until the internal temperature reaches 165°F and the skin is golden brown.
6. Step 6: Remove from oven and let rest 10 minutes before carving. Serve with pan drippings spooned over the meat.