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April 16, 2013 | Issue 448

Simple Honey-Glazed Chicken

Lemony Honey Glazed Roasted Chicken

The secret to truly succulent chicken is simplicity. This recipe has only 5 ingredients, but creates a delicious, flavorful addition to your dinner table. Lemon juice, warm honey and aromatic herbs give roast chicken the perfect balance of spicy sweetness and tang. Pair with a whole grain like barley with spring greens for a perfect New American Plate.

Makes 6 servings.

Per 4oz serving: 225 calories, 7 g total fat (2 g saturated fat), 16 g carbohydrate,
25 g protein, 0 g dietary fiber, 76 mg sodium.

  • 1 1/2 cup fresh lemon juice
  • 1 (3 1/2 - 4 lbs.) whole roasting chicken
  • 1 Tbsp. dried Italian herbs (or 1/2 Tbsp. dried oregano and 1/2 Tbsp. dried basil)
  • Salt and freshly ground pepper to taste
  • 4-5 sprigs fresh thyme
  • 1/3 cup honey


  1. Pour lemon juice in large bowl. Place chicken in juice. Cover with plastic wrap and refrigerate at least 1 hour. Turn chicken over and let marinate an additional hour.
  2. Preheat oven to 450 degrees. Remove chicken from marinate. Sprinkle on Italian herbs. Salt and pepper to taste. Place thyme sprigs in cavity of chicken.
  3. Place chicken breast side up on a rack in roasting pan. Roast uncovered for 15 minutes. Reduce heat to 375 degrees and roast for an additional 30 minutes.
  4. Heat honey and with pastry brush thoroughly coat chicken all over. Lower heat to 350 degrees. Continue to cook until well browned, about 45 minutes, occasionally basting chicken with the natural juices and recoating it with honey. Use a meat thermometer to make sure chicken is fully cooked, 170 degrees.
  5. If desired, use gravy separator to remove fat from pan juices and ladle juice over brown rice.


Grocery list

Lemon juice
Whole roasting chicken
Italian herbs
salt and pepper

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Recipe Extra: Barley and Spring Greens

Did You Know?

Citrus works well as a meat tenderizer, but using it as a marinade also helps inhibit the formation of carcinogens when cooking at high temperatures.

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