As I’m sure you know, going out for Valentine’s Day can get expensive… like real fast. So this year, my fiancé and I are saving a couple of bucks and eating a cozy, romantic dinner at home. I put together this Roasted Honey Garlic Chicken recipe for the girlies who want something sweet, savory, and Instagram-worthy for your Valentine’s pictures. This chicken checks all the boxes, and on top of that, it cost under $25 to make. Let’s get into it.
Roasted Honey Garlic Chicken Ingredients
- Whole Chicken: The star of the show. A young whole chicken gives you juicy meat, crispy skin, and that beautiful centerpiece look.
- Roasted Garlic: Adds a rich, deep garlic flavor that’s not too sharp.
- Onion and Bell Peppers: A mix of red onion, yellow bell pepper, and orange bell pepper adds natural sweetness and depth to the marinade.
- Olive Oil: Helps everything blend smoothly and keeps the chicken moist while it roasts.
- Honey and Lemon Juice: The honey brings sweetness and that glossy finish, while the lemon juice adds brightness and balances the richness.
- Plain Greek Yogurt: Helps tenderize the chicken and gives the marinade a creamy texture.
- Seasonings: A blend of Tony’s Garlic & Herb seasoning, kosher salt, smoked paprika, crushed red pepper flakes, and fresh thyme brings all the savory, smoky, and slightly spicy flavor.
- Carrots: Roast underneath the chicken and soak up all those flavorful drippings.
- Chicken Bouillon Cube: Boosts the savory flavor in the pan juices while the chicken cooks.
- Butter: Used in the honey garlic finish to make the sauce rich, glossy, and extra flavorful.
Prepping the Whole Chicken
Before you start cooking, you can give your chicken a quick clean. This step is completely optional and really comes down to personal preference. If you choose to clean your chicken, add it to the sink or a large bowl and use a splash of vinegar, the juice of one lemon, and a little salt. Use the lemon to gently scrub the surface of the chicken and check for any remaining feathers, removing them as you go. Once you’re done, rinse the chicken lightly and pat it completely dry with paper towels before adding the marinade. Dry skin helps the marinade stick better and gives you nicer browning in the oven.
Important: After handling raw chicken, be sure to thoroughly clean and sanitize your sink, countertops, and any tools you used to avoid cross-contamination.
How to Make Roasted Honey Garlic Chicken
Start by preheating your oven to 425°F. In a blender, combine the roasted garlic, red onion, bell peppers, olive oil, honey, lemon juice, Greek yogurt, seasoning, salt, paprika, red pepper flakes, and thyme. Blend everything together until smooth. This is going to be your marinade and the base of all that sweet, garlicky flavor.
Pat your chicken dry, then rub the marinade all over it. Make sure to get under the skin and inside the cavity so the flavor reaches every part of the chicken. Next, place your carrots in the bottom of a roasting pan and set the chicken right on top. Pour any remaining marinade over the chicken and the carrots. Add the chicken bouillon cube to the pan and pour in just enough water to lightly cover the bottom. Roast the chicken at 425°F for about 20 minutes per pound, basting it with the pan drippings every 30 minutes. The chicken is done when the internal temperature reaches 165°F in the breast and about 175°F in the thigh.
Once the chicken is fully cooked, remove it from the oven and make the honey garlic finish. In a small saucepan, melt together the honey, butter, roasted garlic, and a spoonful of the pan drippings. Spoon or brush that over the hot chicken for an extra glossy, flavorful finish. Let the chicken rest for 10 to 15 minutes before carving so the juices stay in the meat.
How to Make the Honey Garlic Glaze
In a small saucepan, melt together the honey, butter, roasted garlic, and a spoonful of the pan drippings. Let everything warm through until smooth and glossy. Brush or spoon the sauce over the carved chicken just before serving for that sweet, garlicky finish.
Roasted Honey Garlic Chicken Tips
- Patting the chicken dry before adding the marinade helps it stick better and gives you nicer browning in the oven.
- Basting every 30 minutes keeps the chicken juicy and builds flavor as it roasts.
- If certain parts of the chicken start browning faster than others, loosely cover those areas with foil. This helps prevent burning while the rest of the chicken finishes cooking.
- If the skin starts browning too quickly overall, you can loosely tent the entire chicken with foil for the remainder of the cook time.
- Using a meat thermometer during the cooking process is the best way to avoid overcooking. The chicken is done when the breast reaches 165°F and the thigh is around 175°F.
- If you want a more uniform, polished look, use butcher twine to tie the legs together before roasting. This is also helpful if you choose to stuff the chicken with onions, garlic, or herbs, since it helps keep everything tucked neatly inside.
- Letting the chicken rest before carving makes a big difference in how tender and juicy the meat stays.
Roasted Honey Garlic Chicken Side Dish Options
- Cheesy Scalloped Potatoes
- Creamy Garlic Mashed Potatoes
- Roasted Carrots
Roasted Honey Garlic Chicken
Description
This Roasted Honey Garlic Whole Chicken is the perfect sweet and savory centerpiece for a cozy date night or holiday dinner at home. The chicken is rubbed with a creamy roasted garlic marinade, roasted over carrots, and finished with a glossy honey garlic butter for juicy meat and golden, flavorful skin.
Ingredients
Honey Garlic Glaze
Instructions
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Preheat oven to 425°F.
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In a blender, combine roasted garlic, onion, bell peppers, olive oil, honey, lemon juice, Greek yogurt, seasoning, salt, paprika, red pepper flakes, and thyme. Blend until smooth.
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Pat the chicken dry. Rub the marinade all over the chicken, under the skin, and inside the cavity.
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Place chopped carrots in the bottom of a roasting pan. Set the chicken on top.
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Pour any remaining marinade over the chicken and carrots. Add the bouillon cube and enough water to lightly cover the bottom of the pan.
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Roast at 425°F for about 20 minutes per pound, basting every 30 minutes.
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Cook until the internal temperature reaches 165°F in the breast and about 175°F in the thigh.
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Remove chicken from the oven and let it rest 10-15 minutes.
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In a small saucepan, melt honey, butter, roasted garlic, and a spoonful of pan drippings.
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Brush the honey garlic sauce over the chicken before serving.
Nutrition Facts
Servings 5
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 28g44%
- Saturated Fat 10g50%
- Cholesterol 135mg45%
- Sodium 620mg26%
- Potassium 480mg14%
- Total Carbohydrate 10g4%
- Dietary Fiber 1g4%
- Sugars 7g
- Protein 38g76%
- Calcium 60 mg
- Iron 2.2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
