Rosemary-Honey Roast Chicken Recipe

A whole roasted chicken is one of the easiest ways to make fast protein for the whole family – or stockpile some leftovers if you’re only cooking for one or two.

If you’ve never roasted a chicken before, it looks a little intimidating the first time, but it’s not hard at all: really, all you have to do is put some vegetables inside the body cavity and stick it in the oven.

The vegetables and herbs give the chicken a great flavor from the inside out, and brushing the bird with a honey-balsamic glaze adds just a little bit of extra intensity. And as a bonus, it gives you an extra-delicious layer of chicken skin.

This recipe is also autoimmune Paleo-friendly, with no eggs, nuts, or nightshade vegetables. To keep it that way, you could serve it with roasted mushrooms (just make sure to replace the ghee with another cooking fat, like coconut oil or olive oil). Even if you’re not on the AIP, that’s still a very tasty meal in its own right.

Rosemary-Honey Roast Chicken Recipe

SERVES: 4 PREP: 15 min COOK: 2 h

Ingredients

• 5 lb. whole chicken;
• 4 tbsp. raw honey or maple syrup;
• 2 tbsp. balsamic vinegar;
• 3 tbsp. olive oil;
• 2 tbsp. fresh rosemary, finely chopped;
• Fresh rosemary sprig;
• 4 cloves garlic, minced;
• 3 small yellow onions, cut into wedges;
• 2 to 3 carrots, chopped;
• Sea salt and freshly ground black pepper;

Preparation

1. Preheat your oven to 450 F.
2. Season the chicken to taste with sea salt and freshly ground black pepper.
3. In a bowl, combine the olive oil, garlic, and chopped rosemary.
4. Rub the rosemary mixture all over the chicken.
5. Stuff the onions, carrots, and rosemary sprig into the cavity of the chicken.
6. Place in the oven and roast for 45 minutes, basting once in a while with the juice in the pan.
7. Combine the raw honey or maple syrup and balsamic vinegar and set aside.
8. Remove the chicken from the oven and brush it with the honey mixture.
9. Continue cooking for another 30 to 40 minutes or until an instant-read thermometer reads 165 F.
10. Let the chicken rest before carving.

Rosemary-Honey Roast Chicken Recipe

Dinner is headed your way, stuffed with vegetables and fresh herbs, and finished off with a honey-balsamic sauce.

5 from 1 vote

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Prep Time 15 mins

Cook Time 2 hrs

Total Time 2 hrs 15 mins

Course Main Course

Cuisine American

Servings 4 people

Calories 1422 kcal

Ingredients

  

1x2x3x

• 5 lb. whole chicken
• 4 tbsp. raw honey or maple syrup
• 2 tbsp. balsamic vinegar
• 3 tbsp. olive oil
• 2 tbsp. fresh rosemary finely chopped
• Fresh rosemary sprig
• 4 cloves garlic minced
• 3 small yellow onions cut into wedges
• 2 to 3 carrots chopped
• Sea salt and freshly ground black pepper

Instructions

 

• Preheat your oven to 450 F.
• Season the chicken to taste with sea salt and freshly ground black pepper.
  5 lb. whole chicken, Sea salt and freshly ground black pepper
• In a bowl, combine the olive oil, garlic, and the chopped rosemary.
  3 tbsp. olive oil, 4 cloves garlic, 2 tbsp. fresh rosemary
• Rub the rosemary mixture all over the chicken.
• Stuff the onions, carrots, and rosemary sprig into the cavity of the chicken.
  3 small yellow onions, 2 to 3 carrots, Fresh rosemary sprig
• Place in the oven and roast for 45 minutes, basting once in a while with the juice in the pan.
• Combine the raw honey or maple syrup and balsamic vinegar and set aside.
  4 tbsp. raw honey or maple syrup, 2 tbsp. balsamic vinegar
• Remove the chicken from oven and brush with the honey mixture.
• Continue cooking for another 30 to 40 minutes or until an instant-read thermometer reads 165 F.
• Let the chicken rest before carving.

Nutrition

Calories: 1422kcalCarbohydrates: 23gProtein: 107gFat: 98gSaturated Fat: 26gPolyunsaturated Fat: 20gMonounsaturated Fat: 44gTrans Fat: 1gCholesterol: 425mgSodium: 409mgPotassium: 1269mgFiber: 3gSugar: 17gVitamin A: 1701IUVitamin C: 17mgCalcium: 109mgIron: 6mg

Keyword honey, roast chicken, rosemary

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