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honey roast chicken

Honey Roast Chicken Recipe

How to make Honey Roast Chicken Recipe? Honey roast chicken recipe I would strongly recommend you try it. I'm sure you'il like this chicken roast recipe.
Course Dinner
Cuisine international
Keyword Honey Roast Chicken Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Calories 400kcal


  • One fryer chicken, rinsed well

For the brine

  • 2 cups buttermilk
  • 1/2 cup vinegar
  • 1/2 cup table salt
  • 2 cups water
  • For the gremolata (this is my version of the Italian condiment)
  • 1/4 cup minced parsley
  • one orange
  • 4 cloves garlic, minced
  • 1 tablespoon olive oil

For the glaze

  • 1/2 cup honey
  • 2 tablespoons olive oil

Optional, for roasting in the pan

  • one large Vidalia or sweet onion, sliced
  • handful carrots
  • baby potatoes, with the skin on


  • To start the brine, combine in a large bowl the buttermilk, salt and vinegar. Whisk to dissolve as much of the salt as you can. Add the chicken to the bowl- or, if it’s too large, pour the contents of the brine in a plastic bag and add the chicken. Add water to cover (about 2 cups- maybe more, maybe less) and if using a bag, give it a good shake before placing it in the refrigerator for at least an hour.
  • While the bird is brining, mince the parsley and garlic and zest one orange. Combine these with one or two tablespoons of olive oil and mix well in a small bowl.
  • When the bird is out of the fridge, rinse it well and pat it dry with towels. If you’re using them, add the oinions, carrots and potatoes to the bottom of the pot and place the chicken on top. Preheat the oven to 400*F. Using your fingers, gently slide underneath the skin of the bird to loosen it away from the meat. Pack the gremolata mixture underneath the skin, getting into as many places as you can.
  • Salt the bird well.
  • Using the same small bowl that once held the gremolata, add to it the honey and another two tablespoons of olive oil. Cut the zested orange in half and squeeze the juice. Mix all this together with a fork, then rub it onto the skin of the chicken, mixing it with the salt.
  • Place the pot in the center of the oven and roast for at least one hour, or until a thermometer placed in the thickest part of the meat (and not up against any bones) reads 165*F. Let rest for at least ten minutes before serving.


Give yourself at least one hour to brine the bird before roasting