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Honey Butter Roast Chicken

Total Time 1 hr 45 mins
Course Main Course
Servings 4


  • One 4 lb. whole chicken rinsed and patted dry
  • 3 Tbsp. unsalted butter
  • 1/4 cup honey
  • Salt and freshly ground pepper
  • 4 springs of rosemary
  • 4 springs of thyme
  • 3 garlic cloves crushed and left whole
  • 1/3 cup yellow onion roughly cut
  • 6 strips of bacon


  • Position a rack in center of oven and preheat oven to 425°F.
  • In a small saucepan over medium high heat, melt butter. Stir in honey and mix the two liquids together until fully combined, about 1 minute. Remove from heat.
  • Liberally salt and pepper the inside of the chicken. Stuff the cavity with thyme, rosemary, onion, and garlic.
  • Brush the outside of the chicken with the honey butter, then season with salt and pepper.
  • Tie the legs together with kitchen string (or self-truss) and tuck the wing tips under the body of the chicken.
  • Lay the bacon slices over the chicken to cover.
  • Roast for 40 minutes, then remove the bacon slices from the top of the chicken and set aside. Use the cooked bacon as a topping for a vegetable side.
  • Continue roasting the chicken for an additional 40-50 minutes, until the thickest part of the chicken thighs reach 160°F and the juices run clear when pierced.
  • Remove the chicken from the hot pan, cover with aluminum foil, allow it to rest for 15 minutes before carving. Slice the chicken onto a platter and serve it with the vegetables.
Keyword Chicken Recipe, Fall dinner, Roast Chicken