Honey-Rosemary Roasted Chicken with Garlic and Lemon

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 developed and reviewed.

Juicy roasted chicken infused with honey, fresh rosemary, garlic, and lemon, creating a fragrant and flavorful centerpiece. This Mediterranean-inspired Hanukkah recipe, ready in about 90 minutes, pairs whole chicken, honey, fresh rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "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 Mediterranean cuisine 350 cal/serving
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Ingredients

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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.

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