Wow what a beautiful looking chicken - from the pictures I was sure it must've been done on the barbecue. I will definitely try this!

This recipe sounds delicious. Have to try this soon!

Sometimes the simplest preps are the best. Elise - Since the recipe calls for honey and pan juice basting, do you keep the warmed honey over a very low burner to keep it pourable (and thus, bastable)? Also, any reason why you didn't truss the chicken? I realize it's often done just for appearances sake. I'll always welcome a new and easy roast chicken recipe into my repertoire...thanks!

This sounds really yummy! Can you use this recipe when just grilling chicken breasts? I don't think I would ever have a need to roast a whole chicken.

Looks gorgeous. And delicious.

This chicken looks great! When is dinner? J/K. Out of curiosity, did you put anything inside the chicken while it roasted?

I too, would like to know if this roasting recipe is adaptable to several chicken breasts or a half of chicken? The recipe looks/sounds delicious and seems so simple and quick.

I am hypnotized by a chicken... but not any kind of chicken, Elise's chicken. Thanks for the recipe.

Works GREAT with cornish hens too!!

Love this. I always use lemon when I roast a chicken but have never used honey. I cut a lemon in half, along with half of an onion..and stuff it inside with some rosemary.

I will certainly try your recipe.

Looks delicious Elise!

The chicken looks torched, Elise. Either the honey basting was too long (it should only be done during the last 15 - 20 minutes of cooking) or the second oven temp was a bit too high.

This chicken looks awesome! I was just thinking about roasting a chicken last night. I think I will try it this weekend. I bet some fresh rosemary out of the garden would be good with this too.

Thanks!

Honey and lemon is always a great combination. The chicken looks super yummy! You can stuff the chicken cavity with a few of the lemon peels so it perfumes the meat from the inside. I also freeze extra lemon peels for whenever I need lemon zest. :)

This is such a lovely and delicious looking chicken!!

I love the variance from a basic roasted chicken...I'll be trying this one soon.

Thanks Elise!

Beautiful, Elise. That top photograph is so luscious that I could eat off my screen.

I love th roasted lemon-rosemary chicken that the Chef and I make. But now, I have to try it with this organic honey from Hawaii we just bought!

Is this correct in Step 3: "about 55 minutes longer."???? Seems to me really long to cook.

Hi Elise,

The scary thing for me is I think I remember making that chicken dish when the magazine first came out! I used to add lemons to the cavity like someone above suggested. I had forgotten about it, now I'm anxious to make it again. Thanks!

This bird looks so tasty! I am like Melody - I use lemons often, but not honey. I will next time, though! Thanks!

Making a roast chicken that looks and tastes great is harder than it seems. I love lemon and chicken -- I often shove cut lemons, onions, and thyme from my garden into the cavity of the chicken to flavor it. The honey makes a lovely glaze, so I'll definitely try that.

Also try mixing the honey and 2 tablespoons of soy sauce. The soy adds some kick, but make sure to put some glaze and the lemon halves in the body cavity...also, make sure that after you cook a chicken 15 - 20 mins at 375 or higher, flip it and repeat...then TENT THE CHICKEN WITH FOIL for an hour or so until it is done! Get a perfectly roasted chicken every time!

OMG that looks so good :) I have never tried to roast a chicken with honey glaze on it, somthing to try this weekend

Part of that "scorching" effect is probably the sugars in the honey, which burn at a relatively low temp.

Looks like a good recipe, can't wait to try it - I'm thinking it would work pretty well on the grill, too.

I made this using raw, unfiltered honey and the honey carmelized/burned and was difficult to scrape up from the bottom of the pan. It was good, but the honey didnt make a big difference. I did make a gravy from juice I had from a previous chicken and added honey to it, that was good.

This was really good! I roasted two chickens, and my family has been eating off them all week. We'll probably finish up with some chicken salad tonight. Of course the whole bird was delicious, but the wings were the BEST part. Also made some fabulous, richly colored and flavored stock, due to that intense carmelization of the glaze and drippings.
Thanks!!!

This chicken was amazing! I fixed it for dinner tonight and it was really worth the extra work and time. I followed the directions as posted and didn't have any troubles! No scorching or anything. I have to say that this is the juiciest chicken I have ever fixed at home. I'll be roasting my whole chickens this way from here on out. Thanks so much for such a wonderful recipe!

First time poster and first time roaster =) Tried this and got a juicy chicken! I might have skimped on the salt and pepper though because the meat didn't turn out quite as tasty as I had expected. Might try adding a bit of garlic too next time. Took a photo of it as a souvenir (was quite proud of myself for pulling off a decent roast on my first try, as you can see) and I agree with Elise, it looks more scorched in photos than it actually is in real life. Can't wait to try the other roast chicken recipes here! Love your site, Elise! Very useful for beginner cooks like me =)

Hi! I was wondering if anyone has tried this on chicken breasts yet? Also, I know the recipe calls for fresh lemon juice but all I have is bottled. Will this work?

This is my standard death-in-the-family/medical emergancy/new baby bring-by dish. Thanks for sharing it!