Dinner Tonight: Honey Roasted Chicken With Rosemary and Dijon

Allison Bush Editor
  • This recipe is the most popular right now on our sister site, Foodfit.com. Made with fresh and simple ingredients, this fall comfort food can last you through the week.


    Honey Roasted Chicken with Rosemary and Dijon
    This recipe serves: 4

    Preparation time : 15 minutes
    Cooking time : 1 hour

    1 whole chicken, about 5 pounds
    salt to taste
    freshly ground black pepper
    1 tablespoon Dijon mustard
    3 sprigs of fresh rosemary
    1/4 cup honey
    1 lemon, zested, halved and juiced
    4 cloves garlic, peeled
    1/2 yellow onion, quartered

    Cooking Instructions
    1. Preheat oven to 375°F. Rinse the chicken under cold water and pat dry with paper towels. Season inside and out with salt and pepper.

    Add This Infographic to Your Website or Blog With This Code:

    2. Place the chicken in a large roasting pan.

    3. Roughly chop two sprigs of the rosemary. In a small bowl, mix together Dijon mustard, honey, chopped rosemary, lemon juice and lemon zest.

    4. Place the remaining sprig of rosemary, a lemon half, the onion quarters and garlic in the cavity of the bird. Using a pastry brush, coat the outside of the bird with the lemon honey glaze.

    5. Place the roasting pan in the oven and baste the chicken every 15 minutes with any remaining glaze. Roast until a thermometer inserted into the thigh reaches 180° and juices run clear, about one hour. Remove and discard the skin. Serve hot or at room temperature.

    Nutrition Facts

    Serving Size 1/4 of chicken

    Amount Per Serving

    Calories 341

    Protein 47 g

    Total Carbohydrate 24 g

    Dietary Fiber 2 g

    Soluble Fiber 0 g

    Insoluble Fiber 0 g

    Sugar 18 g

    Total Fat 7 g

    Saturated Fat 1 g

    Monounsaturated Fat 2 g


    Want to make something fun with the kids for Halloween? Try our Homemade Caramel Apples.

Published On: October 15, 2008