A pllate of honey lemon roast chicken.
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Honey Lemon Roast Chicken

Roast chicken with honey, lemon and garlic marinade.
Prep Time10 mins
Cook Time1 hr 45 mins
Total Time1 hr 55 mins
Course: Main Course
Cuisine: British
Servings: 4 people
Calories: 1109kcal
Author: VJ


  • 1 2kg Chicken
  • 1 Lemon juice only
  • 2 cloves Garlic finely minced
  • 1 teaspoon chilli paste optional
  • 1 Tablespoon Honey
  • 1 large Carrot
  • 1 large Onion
  • Salt to sprinkle over chicken
  • 2 teaspoons Cornflour mixed to a thin paste with 2 Tablespoons water


  • Pre-heat oven to 375°F / 190°C.
  • Remove giblets from chicken and rinse the chicken inside and out. Pat dry on paper towels.
  • Combine minced garlic, chilli paste and honey and add the juice of one lemon. Reserve the squeezed lemons.
  • Carefuly loosen the skin on the chicken breast and pour the garlic mixture inside over the breast. Massage gently to spread evenly.
  • Sprinkle the outside of the chicken with salt to taste.
  • Insert squeezed lemons into the chicken cavity.
  • Peel the carrot and onion and chop into large pieces. Place these pieces in the base of a dutch oven (or use a large baking dish with a lid).
  • Place the chicken on top of the vegetables, and cover the dish with the lid.
  • Place in the pre-heated oven and allow to cook for 1 hour and 45 minutes. If you have a meat thermometer the internal temperature should be 165°F / 75°C.
  • Remove from the oven and pierce the thigh with a skewer. The chicken will be cooked if the juices run clear. If there is any trace of redness in the juices return to the oven for another 5 minutes.
    If you have a meat thermometer the internal temperature should be 165°F / 75°C.
  • Remove the chicken from the pan. Cover with a tent of tin-foil and allow to rest for at least 20 minutes before carving.
  • Remove the carrots from the roasting pan and keep warm while you make the gravy.
  • Place the roasting pan, containing the onions and cooking juices, on to the stove over a low heat and stir the cornflour mixture in slowly to thicken the gravy.


Place the squeezed lemons in the cavity of the chicken to add extra flavour.
The chicken is placed on top of the chopped carrots and onions.  The vegetables keep the chicken out of the juices as it cooks.
To make sure the chicken is cooked, pierce the thickest part of the thigh with a skewer.  The juices should run clear.  If there is still a trace of redness in the juices, return to the oven for a further 5 minutes and check again.
You can also test with a meat thermometer inserted into the thigh - the internal temperature should be 165°F / 75°C.
It is important for the chicken to rest after cooking so that the juices have time to settle.  If you carve it immediately from the oven the juices will run all over the carving board, which will result in a very dry chicken.
When making the gravy you can remove the onion from the juices if you prefer.