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Cozy Soup Recipes to Get You Through the Winter

Honey Roasted Chicken

17 Reviews

Growing up my favorite meal was honey roasted chicken, mashed potatoes and gravy (actually I ate it plain with butter most times) fresh corn and jello. Yup, I said jello. I requested this dinner every year for my birthday dinner. It was perfection. In fact, I specifically remember having a sleepover at the Elmer’s home and us girls drove all the way to QFC just to buy a roasted chicken (I think it was later at night) and then devour it back at the house. Possibly even in the breeze way or laundry room. Is that right girls?

Then I grew up and forgot all about roasted chicken. Why? Because buying boneless skinless took over my life. It was easy to buy, easy to freeze and defrost and easy to cook up. But, then I remembered my long ago love for roasted chicken and found this recipe. I know this is going to seem like no big deal, but friends, I need you to just stop for a moment, go grab yourself a paper and pen and make your grocery list so you can make this dish. That good? YES. Close your eyes and imagine a super moist chicken breast, extra crispy skin covered in a delicious apple cider-y glaze and then topped off with so yum gravy. Now go wipe the drool from your chin and proceed to the store.

I mean hello! just look at the beautiful golden, delicious skin!

I love bringing back old favorites. Don’t you? So many memories. It makes me feel like I’m young again, or younger I should say.

Can  You Roast A Chicken In A Slow Cooker?

You can absolutely roast a whole chicken in a slow cooker.

It usually takes 3-4 hours on high or 6-8 hours on low.

How Long Will Cooked Chicken Keep?

Cooked chicken will keep for up to 4 days in the refrigerator.

Chicken should be covered and refrigerated within 2 hours of cooking.

Is Roasting Different Than Baking?

Roasting is done at a higher temperature (400°F and above) to create a browned, flavorful “crust” on the outside of the food.

Baking is done at a lower temperature.

Roasting is usually done in an opened, uncovered pan, and foods that are baked are usually covered.

Honey Roasted Chicken

Raised in the Kitchen - Carrian Cheney

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Honey Roasted Chicken ohsweetbasil.com

Honey Roasted Chicken

4.12 from 17 votes
Prep Time: 30 minutes
Cook Time: 1 hour 40 minutes
Total Time: 2 hours 10 minutes
Servings: 2 whole chickens
Close your eyes and imagine a super moist chicken breast, extra crispy skin covered in a delicious apple cider-y glaze and then topped off with so yum gravy.


  • 1 tablespoon salt
  • 2 teaspoons pepper
  • 1 teaspoon paprika
  • 2 whole chickens 3 1/2 to 4 pounds each, giblets discarded
  • 1 teaspoon cornstarch
  • 1 cup water plus 1 tablespoon
  • 1/2 cup honey
  • 5 tablespoons cider vinegar
  • 1 cup low-sodium chicken broth
  • 2 teaspoons dried thyme leaves
  • 2 tablespoons butter cut into pieces and chilled


  • Preheat the oven to 375 degrees and move the rack to the center position.
  • In a small bowl combine the salt, pepper and paprika.
  • Pat the chickens dry with paper towels and rub the spice mixture under the skin and over the outside of each chicken.
  • Tuck the wings behind the back and tie the legs together with kitchen twine to ensure even cooking without burning of those little wings!
  • Stir the cornstarch and 1 tablespoon of water together in a small bowl until no lumps remain; set aside.
  • In a small saucepan bring the honey and 4 tablespoons of vinegar to a simmer over medium-high heat.
  • Cook until the mixture is reduced to about 1/2 cup, about 8-10 minutes, stirring occasionally.
  • Slowly whisk the cornstarch mixture into the glaze.
  • Return to a simmer and cook for one minute. Set aside.
  • Arrange the chickens, breast side down, on a V-rack set inside a roasting pan.
  • Roast until the chickens are golden, about 35 minutes.
  • Remove the roasting pan from the oven and carefully with a wad of paper towels, flip the chickens so that they are breast side up.
  • Raise the oven temperature to 450 degrees.
  • Pour 1 cup water and the broth into the roasting pan.
  • Return the roasting pan to the oven and roast until the thigh meat registers 165 to 170 degrees, about 35-45 minutes.
  • Brush the chickens evenly with a thick layer of the glaze (you’ll have some remaining to brush on later) and continue to roast until the glaze is golden brown, about 10 minutes.
  • Transfer the chicken to a cutting board and brush with the remaining glaze and let it rest for 15 minutes to ensure that the juices redistribute and settle. If you cut too soon all of the juices will run out and you will be left with a dry bird.
  • While the chicken is resting, pour pan juices and any accumulated chicken juices into a saucepan and skim any fat. Stir in the thyme.
  • Bring to a simmer and cook until the sauce is slightly thickened and reduced to 1 cup, about 15 minutes.
  • Off the heat whisk in the butter and remaining vinegar.
  • Season with salt and pepper.
  • Carve the chickens and serve, passing the sauce at the table.


I halve the recipe and make one bird since I have a little family
Cooked chicken will keep for 4 days in the refrigerator
Nutrition Facts
Honey Roasted Chicken
Amount Per Serving (6 ounces)
Calories 92
% Daily Value*
Carbohydrates 12.6g4%
Fiber 0.2g1%
Sugar 11.7g13%
Protein 4.8g10%
* Percent Daily Values are based on a 2000 calorie diet.

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Cozy Soup Recipes to Get You Through the Winter

About the authors

carrian feik cheney oh sweet basil

Cade and Carrian have three children and love to spend time together whether it’s vacationing or snuggled up on the couch for a good movie.

And this family especially loves to eat.

They love everything from the keep you fit and healthy to the get out your sweat pants indulgent and everything in between.

But most of all, they love the memories made, shared and treasured and it’s all thanks to a meal shared together with loved ones.

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Recipe Rating


  • I am wondering because I am new to this method, how long will this take to cook if the chicken is spatchcocked?

    • Reply
    • Hi Elizabeth! I haven’t ever tried this recipe with a spatchcocked chicken before, so I’m not sure about the cook times.

      • Reply
  • excellent post, very informative. I wonder why the other specialists of this sector do not notice this. You must continue your writing. I am sure, you’ve a great readers’ base already!

    • Reply
    • Thank you!

      • Reply
  • I have 6.5 and 7 lb chickens.( never see small ones here) Should I just double the amts? What would be the extended cooking time?

    • Reply
    • Hi Suzanne! Yes, I would double the amount of all the ingredients. The general rule for whole chicken is 20 min per pound so you will want to probably do 2-2.5 hours. Be sure the thigh meat has a temperature of 165-170 degrees.

      • Reply
  • Is this right 8119 calories on the honey roasted chicken

    • Reply
    • No, I’m not sure what’s happening but we will fix it.

      • Reply
  • Made this tonight and my bf loved it.I used chicken quarters…sooo yummy

    • Reply
    • Thanks so much for coming back to leave a review!

      • Reply
  • What can use in place of thyme? It is the only thing I don’t have on hand.

    • Reply
    • Hi Rebecca, you can totally use basil or even marjoram would be good.

      • Reply
  • Hello, and thank u for making such a common dish exciting again!!! I will say my nephew loves it because he was looking for something a little more health conscious without frying so the skin is Great for him, but his grandma gives me a hard time cause she would prefer a softer skin due to her dental situation so…..tonight I’m going to try n cover it at some point and see if that creates softer skin. Please wish me luck, I really love the taste of this recipe!

    • Reply
    • Thank you for your comment. We are so glad you enjoy these and I have some help for you! Covering will definitely help to soften the skin but you can also add a little water or broth to the pan which will keep them super tender. Not enough to boil them, just a little to the pan to help steam them. 🙂

      • Reply
  • I tried, I liked and I ate!!
    I used boneless breast.It was GOOD.

    • Reply
    • Oh, so glad to know the boneless breast worked so well.

      • Reply
  • I just made this for dinner and it was awesome! The family liked it and was asking for more. I made it with four leg quarters instead of a chicken, and turned out great. This will be on our regular dinner rotation.

    Thank you for sharing this recipe. 🙂

    • Reply
    • Sheila, what a great idea! I’l have to try it with leg quarters too!

      • Reply
  • Great recipe! I was looking for an apples/honey roasted chicken recipe for Rosh Hashanah (the Jewish new year), and found this. It was delicious! I made a few small additions/substitutions… I stuffed the bird with cut up apples, for one, and then placed more apples plus some mini potatoes around the bird during the second half of roasting (when the liquid goes in). Also, since I didn’t have any lying around, I left out the cornstarch and instead used gluten-free flour for the glaze, but it seized up on my and turned into candy, so I had to add much more liquid and honey to get it to soften up again. But it ended up being perfect. At the end, I poured the pan juices into the leftover glaze to make the sauce. Delish!

    • Reply
    • Rebecca,
      What a fantastic addition with the apples!!

      • Reply
  • Can this meal be frozen and saved in the freezer. We are down to a 2 person house.

    • Reply
    • Hi William,
      I guess it all depends on preference. I’m not a big fan of already cooked meats frozen, but I know others that do it all the time.

      • Reply
  • This looks awesome. Is there a way to convert this to a slow-cooker recipe? This would be perfect for when my in-laws arrive from overseas, but I need a slow cooker recipe b/c their arrival time can vary so much!

    • Reply
    • Hi Sandra,

      I’m sure you could. I have not tried it so I can’t guarantee results, but I would try cooking it for 7 3/4 hours on low in the slow cooker and then the last 15-20 minutes in the oven to crisp up that skin. Or you could skip the oven all together and only use the slow cooker but the skin wont be the same.

      • Reply
  • Saw this recipe this afternoon and it sounded so good I decided to make it for dinner tonight…..HOLY SMOKES!!! Unbelievably good!!! You never disappoint!

    • Reply
  • Saw this recipe this afternoon and is sounded so good I decided to make it for dinner tonight…..HOLY SMOKES!!! Unbelievably good!!! You never disappoint!

    • Reply
    • No way!! THat is so awesome and thank you so much for the love!

      • Reply
  • Why won’t you tell us what step 11 is?

    • Reply
    • oh! haha, I just hit enter twice. There isn’t a missing step .

      • Reply
  • Yes, I would like to know how this would convert to using chicken breasts. It’s what I have at home right now. Thanks!

    • Reply
    • Hi Betsy, you can cook it just for 25-30 minutes following the same steps. It wont be entirely the same, but pretty darn close. You’ll just have more seasoning and sauce leftover unless you use like 4 breasts.

      • Reply
  • Am allergic to apples, so am going to try oj and coriander. Love roast chicken. This sounds delish!

    • Reply
    • Debbie, I can’t wait to hear how the orange works out!

      • Reply
  • how would you tweek this for chicken breasts?? it's just me and boyfriend and we don't need a WHOLE chicken… 🙂

    • Reply
  • I'd love to make this for dinner tonight, but I don't have a V-rack. What accommodations should I make?

    • Reply
  • Yes, we did devour that chicken really quickly! Not sure we even made it into the kitchen…but we would have had to share if we had done that! 🙂 Good times.

    • Reply
  • Adding this recipe to the lineup!

    • Reply
  • My favorite dinner as a kid was beef ribs. Yummy. Your honey roasted chicken looks so good, especially since it is browned to perfection! Can't say I've ever enjoyed jello though.

    • Reply
  • oh wow!

    roasted chicken; classic!

    im def. going to try out this recipe, but with a pinch more of spiciness, since i love the burnnnn , haha!

    thanks for sharing!, if i ever do get a chance to take pictures of it before i eat, ill def. put in your blog as a referral link! (:

    • Reply
  • Oooh! I can't wait to try this one! Love me some good roast chicken and that looks and sounds amazing!

    • Reply
  • That is some beautiful chicken. 🙂

    • Reply

Cozy Soup Recipes to Get You Through the Winter