Roast Chicken with Honey and Lemon

This is my go-to roast chicken recipe.  There are variations to be sure, but this delivers the juiciest chicken I’ve ever made.   The only word worse than moist…is dry.

This recipe is a family favorite

Roast Chicken with Honey and Lemon

Nothing says comfort food like the perfect roasted chicken
Prep Time: 20 minutes
Cook Time: 1 hour 45 minutes
Inactive Time: 18 hours
Course: Main Course
Cuisine: American
Keyword: All-Clad, anoldiebutafoodie, carrots, celery, gravy, herbs, honey, lemons, new jersey, new recipe, roast chicken
Servings: 6
Calories: 402kcal


  • 1 whole chicken 5-7 pounds
  • 2 tbsp honey
  • 2 lemons
  • 1 onion large
  • 3 carrots medium
  • 2 celery
  • 3 tbsp butter
  • 1/4 cup chicken broth low sodium
  • 1/2 cup white wine
  • 1 cup ice cold water
  • 1 tbsp corn starch
  • 1 bunch fresh herbs I usually use rosemary, tarragon, sage and thyme
  • salt and pepper to taste


  • Obviously first and foremost, remove innards and other assorted strange things they they stuff poultry with. I am not a fan of any of these items and if you ever see then listed in my recipes, you know I've been hacked by someone yucky. Please let my husband know and maybe notify the authorities too.
  • Rinse chicken and pat dry, Inside and out. Salt and pepper it generously inside and out as well
  • Wash the lemon and sliced into halves. Set on half aside for later use and thinly slice the rest.
  • Cover the chicken with honey and sliced lemons
  • I usually let this sit overnight in a foil covered Pyrex dish, if you don't want to let it sit (which I highly recommend for a minimum of four hours) proceed as described below
  • Peel the carrots and cut into thirds
  • Wash the celery and cut into thirds
  • Peel and quarter the onion
  • Rinse and dry the herbs
  • Preheat oven to 400°
  • In the bottom of a large roasting pan, layer the bottom with carrots, celery and onions
  • Cut the butter into pats and add to the top of chicken. Cover with herbs. Cut the remaining lemon half into quarters and put inside the cavity with whatever extra herbs you have.
  • The veggies serve as a rack and frankly you want the bird to cook in the juices. This is what makes the bird, and I apologize for saying it, super moist
  • Cover with foil. Roast for 1/2 hour at 400° and then drop the temperature down to 350°. The safe rule of thumb is 10-15 minutes per pound. Baste EVERY HALF HOUR. Sorry, I don't mean to yell, but this is really important. Baste your chickens.
  • Remove foil and allow the chicken to brown according to your tastes. I usually remove the foil about 1/2 way through
  • Once the meat thermometer registers 165°, remove the chicken from the oven and place on a cutting board to rest for about 20 minutes
  • I use a metal roasting pan that can go from oven to stove top (All-Clad)
    Remove the veggies from the pan and discard On medium heat, add the wine and the chicken broth. Stir frequently, loosening all of the yummy bits. Once boiling, reduce the heat to low. Mix the corn starch into the cold water and then add to the gravy mix. Gently stir while it thickens and continue stirring constantly until it's smooth. Strain, or if you like your gravy like I like my peanut butter (chunky), then go with that
  • Take off the lemon slices and carve. Garnish with parsley


Did you know that the night that Prince Harry and Meghan Markle got engaged, roast chicken was on the menu?


Calories: 402kcal | Carbohydrates: 17g | Protein: 25g | Fat: 25g | Saturated Fat: 9g | Cholesterol: 110mg | Sodium: 215mg | Potassium: 523mg | Fiber: 3g | Sugar: 9g | Vitamin A: 6308IU | Vitamin C: 38mg | Calcium: 60mg | Iron: 2mg
Tried this recipe?Let us know how it was!