Juicy Honey Roasted Chicken

Ingredients

• 1 kgwhole chicken
• 1 tablespoon (15 ml), or to tastehoney
• 2 teaspoons (10 ml)salt
• 2 teaspoons (10 ml)sugar
• 1 teaspoon (5 ml)light soy sauce
• 1 teaspoon (5 ml)dark soy sauce
• 1 teaspoon (5 ml)sesame oil
• 1 teaspoon (5 ml)chicken stock
• 1/2 teaspoon (2.5 ml), or to tastefive-spice powder
• 1/2 teaspoon (2.5 ml), or to tastewhite pepper

Instructions

1. 1

   Prepare the marinade

   Gather the ingredients for the chicken marinade.

2. 2

   Mix the ingredients

   Combine the marinade ingredients in a bowl and mix thoroughly.

3. 3

   Dry the chicken

   Rinse the chicken well, then pat it dry with kitchen paper.

4. 4

   Brush on marinade

   Use a pastry brush to coat the outside and inside of the chicken with the marinade.

5. 5

   Rub it in

   Rub the marinade thoroughly over the skin and inside the chicken.

6. 6

   Cover the chicken

   Cover the coated chicken with cling film.

7. 7

   Marinate overnight

   Refrigerate the chicken, preferably overnight.

8. 8

   Uncover and dry

   The following day, remove the cling film. Return the chicken to the fridge for at least 2 hours to dry the skin.

9. 9

   Turn the chicken

   After 1 hour of drying in the fridge, turn the chicken over.

10. 10

    Secure on fork

    When ready to roast, insert the chicken fork through the centre of the chicken and secure both sides. Place the fork in the roaster.

11. 11

    Set the roaster

    Close the lid and set the roaster to 200°C (400°F).

12. 12

    Roast the chicken

    Roast for 30 minutes, or until the juices run clear.

13. 13

    Brush with honey

    Brush a layer of honey over the skin 5 minutes before the chicken is ready.

14. 14

    Continue roasting

    Continue roasting the chicken.

15. 15

    Check for doneness

    Roast until the skin is crisp and the meat is juicy and cooked through.

16. 16

    Serve the chicken

    Transfer the chicken to a plate with lettuce and garnish with lemon slices and red tomatoes.

What is honey roasted chicken?

Roast chicken is a familiar centrepiece, made special here with a sweet, savoury marinade and a glossy honey finish. Although the recipe is labelled Italian, the soy sauces, sesame oil and five-spice powder give this version a distinctively East Asian-inspired flavour.

The long rest gives the seasoning time to coat the bird, while drying the skin in the fridge helps it roast crisp. Serve it whole for a simple, elegant main course.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1866 calories, 28g protein, 31g carbs, 183g fat.

The chicken supplies most of the protein and much of the fat, while honey and sugar provide carbohydrates; the soy sauces and salt contribute sodium. Pair a portion with plenty of vegetables and a modest serving of potatoes or another starchy side to balance the plate.

What the marinade brings

Soy sauces: light and dark soy bring savoury depth and colour, while sesame oil adds a toasty note. Salt, sugar, chicken stock, white pepper and five-spice round out the seasoning.

Honey: some goes into the marinade, and another layer is brushed on near the end. That final coating adds sweetness and helps the skin turn glossy, so keep an eye on it as it roasts.

Marinating and drying

Even coating: brush the marinade over the outside and inside, then rub it in so the bird is seasoned across its surfaces. Cover it and leave it in the fridge, preferably overnight.

Dry skin: after removing the cling film, leave the chicken uncovered in the fridge for at least 2 hours, turning it after the first hour. This drying stage is part of the recipe’s route to crisp skin.

Roasting and checking

Rotisserie setup: secure the chicken firmly on the chicken fork and place it in the roaster before closing the lid. Follow the appliance’s directions for fitting the fork safely.

Doneness: roast at 200°C for 30 minutes, or until the juices run clear, then continue as needed until the meat is cooked through. The recipe gives no separate internal-temperature target.

The honey finish

Brush the skin with honey 5 minutes before the chicken is ready, then continue roasting. Applying it near the end gives the honey less time to darken than if it were added at the start.

Look for crisp skin and juicy, cooked-through meat. Resting the chicken briefly before carving can help keep the juices in the meat.

Serving ideas

The recipe suggests serving the chicken on lettuce with lemon slices and red tomatoes. The fresh, sharp accompaniments contrast nicely with the sweet, savoury glaze.

For a more substantial meal, add potatoes or vegetables alongside, and carve the chicken into portions at the table.

Recipe notes & tips

• Pat the chicken thoroughly dry before brushing on the marinade.
• Coat both the cavity and the outside so the seasoning reaches all over.
• Allow at least 2 hours uncovered in the fridge after marinating to dry the skin.
• Turn the chicken after 1 hour of drying, as directed.
• Brush on the finishing honey only 5 minutes before the chicken is ready.
• Check that the meat is cooked through rather than relying only on the stated roasting time.

Variations

• Adjust the spice: use less five-spice or white pepper for a gentler flavour.
• Change the sweetness: add the honey to taste, keeping some back for the final brush.
• Add citrus at the table: serve with the suggested lemon slices for a bright contrast.
• Use a conventional oven: roast the chicken using your oven’s suitable method and check for doneness, as timing may differ from a roaster.
• Make it a platter: arrange the cooked chicken with lettuce and red tomatoes as suggested.

Common mistakes to avoid

• Leaving the skin damp: pat the chicken dry before marinating and allow the uncovered fridge-drying time.
• Skipping the turn: turn the chicken after 1 hour so the skin dries on both sides.
• Applying honey too early: brush it on 5 minutes before the chicken is ready to avoid over-darkening.
• Loose rotisserie fitting: secure both sides of the chicken on the fork before placing it in the roaster.
• Stopping by the clock alone: continue roasting if needed until the meat is cooked through.

How to store

Refrigerate leftover chicken promptly in a covered container and use within 3–4 days. Reheat portions until steaming hot throughout; the skin may soften after storage.

Frequently asked questions