Honey And Chipotle Roasted Chicken

July  2, 2015
4 Ratings
Photo by James Ransom
  • Serves 4-6
Author Notes

This simple glaze gets the chicken skin spicy and crisp, while keeping the meat juicy and delicious. It's easy to put together, beautiful on the table, and makes for excellent leftovers. Plus you get to practice your bird carving skills right before Thanksgiving! —Vicky | Things I Made Today

Test Kitchen Notes

I've just found my new go-to recipe for roasted chicken! This recipe is good from the start (when the garlic and honey started wafting through the house) to the finish. It was worth the wait, which wasn't nearly as long as the recipe said. I was worried about the long cooking time listed, but I cooked a 4 1/2 pound chicken for 30 minutes at 400° F, and only an hour at 350° F. The chicken was moist, tender and flavorful, despite the fact that I forgot to baste it. The end result belies the ease of making it. —FrozenFoodie

What You'll Need
  • 1 5-pound chicken
  • 1 tablespoon fresh thyme, chopped
  • 3 garlic cloves, chopped
  • 1 1/2 tablespoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 tablespoons olive oil
  • 4 tablespoons honey
  • 1 1/2 teaspoons ground chipotle
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijion mustard
  1. Preheat to 400° F.
  2. Wash chicken and pat dry.
  3. In small bowl, combine thyme, garlic, salt, pepper, olive oil, honey, chipotle, lemon juice, and mustard. Rub chicken all over with the glaze. Roast for 30 minutes until the chicken's skin browns.
  4. Reduce heat to 350° F and roast for about 30 minutes, checking occasionally and basting with its juices. The chicken is done when a meat thermometer registers 180° F at the chicken’s thickest part.
  5. Let rest for 10 minutes before carving.

See what other Food52ers are saying.

  • aclincol
  • lesmcs

2 Reviews

aclincol February 8, 2022
Nice marinade. I used it for boneless chicken thighs, and used a bit less salt. Thanks!
lesmcs March 6, 2018
This was so delicious! Thanks so much for sharing.