Description
An elegant and simple holiday centerpiece featuring a whole roast chicken with crispy, golden skin and juicy, herb-infused meat, glazed with a sweet and savory honey mixture.
Ingredients
Scale
- 1 whole roasting chicken (4–5 pounds / 1.8–2.3 kg), fully thawed
- 2 tablespoons kosher salt
- 1 teaspoon freshly cracked black pepper
- 1/2 cup (120ml) neutral honey (e.g., clover or wildflower)
- 3 tablespoons (45ml) extra virgin olive oil
- 6 cloves garlic, minced
- 1 tablespoon Dijon mustard
- 2 tablespoons fresh thyme leaves
- 1 tablespoon fresh rosemary, chopped
- 1 large lemon, halved
- 1 large onion, quartered
- 2 cups carrots and celery, roughly chopped (optional)
Instructions
- Preheat oven to 425°F (220°C).
- Pat the chicken completely dry with paper towels. Remove neck and giblets.
- If dry-brining, rub kosher salt all over the chicken inside and out, and leave uncovered in the fridge overnight. If short on time, salt well right before roasting.
- In a small saucepan over low heat, combine honey, olive oil, minced garlic, Dijon mustard, thyme, and rosemary. Warm gently until liquid and combined; do not boil. Set aside to cool slightly.
- Stuff the chicken cavity with lemon halves and onion quarters. Tie legs together with kitchen twine if desired.
- Place the chicken on a rack in a roasting pan. Scatter chopped carrots and celery around the base if using.
- Roast the chicken uncovered for 30 minutes to start browning and crisping the skin.
- Remove from oven and brush generously with half of the honey glaze, getting under wings and along the back.
- Return to oven and roast for another 30-40 minutes. Baste with remaining glaze halfway through.
- Check internal temperature in the thickest part of the thigh (avoiding bone); it should read 165°F (74°C).
- Remove from oven, transfer to a cutting board, tent loosely with foil, and rest for at least 15 minutes before carving.
Notes
For best results, dry-brine the chicken 12-24 hours in advance. Do not glaze at the beginning to prevent burning; glaze halfway through cooking. Save pan drippings to make a quick gravy. Ensure chicken reaches 165°F internally.
- Prep Time: 20 minutes
- Cook Time: 60-70 minutes
- Category: Main Course
- Cuisine: Jewish
Nutrition
- Serving Size: 1/8 of the chicken
- Calories: 380
- Sugar: 10
- Sodium: 450
- Fat: 22
- Saturated Fat: 6
- Carbohydrates: 12
- Protein: 35
Keywords: Rosh Hashanah, holiday dinner, roast chicken, honey glazed chicken, crispy skin, Jewish holiday recipes, easy roast chicken