I’m in love with this honey chicken recipe. It’s just so good with minimal ingredients. I use honey to create a delish sweet coating but I mix it with butter and orange juice and zest to get that chicken popping. It roasts up golden and just perfect as you baste it with the honey sauce. I love serving with simple sides like garlic green beans and smashed potatoes. Get at it.
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How to Make Honey Chicken
- Preheat oven to 375 degrees F. Rinse chicken cavity; pat chicken dry with paper towels. Skewer neck skin to back; tie legs to tail. Place chicken in a shallow roasting pan. Brush with butter; sprinkle with salt and pepper.
- Roast, uncovered, for 1-1/4 to 1-3/4 hours or until drumsticks move easily in sockets and chicken is no longer pink (180 degrees F).
- Add orange zest to honey then brush with half the honey and sprinkle with 1 tablespoon of the tarragon. Roast about 5 minutes more or until the chicken has a golden brown glaze.
- Remove chicken from pan and tent with foil. Transfer roasting pan to stove top. Add shallots, champagne, orange juice, broth, remaining honey, and green beans (if using). Simmer, uncovered, about 10 minutes or until juices thicken slightly and shallots are tender. To serve, return chicken to pan. If desired, drizzle with remaining honey.
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Honey Chicken Recipe
Perfectly light and savory honey chicken recipe baked at a high heat and basted in an orange zest honey.
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Servings: 4 servings
Ingredients
- 3 1/2 pound whole broiler-fryer chicken
- 2 tablespoons butter melted
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon orange zest
- 3/4 cup honey
- 1 cup sliced shallots
- 1/2 cup champagne sparkling wine, or reduced-sodium chicken broth
- 1/2 cup orange juice
- 1/2 cup chicken broth
- 1 small orange thinly sliced
Instructions
- Preheat oven to 375 degrees F. Rinse chicken cavity; pat chicken dry with paper towels. Skewer neck skin to back; tie legs to tail. Place chicken in a shallow roasting pan. Brush with butter; sprinkle with salt and pepper.
- Roast, uncovered, for 1-1/4 to 1-3/4 hours or until drumsticks move easily in sockets and chicken is no longer pink (180 degrees F). Add orange zest to honey then brush with half the honey and sprinkle with 1 tablespoon of the tarragon. Roast about 5 minutes more or until the chicken has a golden brown glaze.
- Remove chicken from pan and tent with foil. Transfer roasting pan to stove top. Add shallots, champagne, orange juice, broth, remaining honey, and green beans (if using). Simmer, uncovered, about 10 minutes or until juices thicken slightly and shallots are tender. To serve, return chicken to pan. If desired, drizzle with remaining honey.
Notes
To store your honey chicken, let it cool completely, then place it in an airtight container and refrigerate for up to 3-4 days. For reheating, gently warm it in a preheated oven at 350°F (175°C) until heated through, which will help preserve the moisture and flavor. If you’re in a pinch, microwaving on medium power in short intervals while covered can also do the trick, just be careful not to overheat as it can dry out the chicken.
Nutrition
Calories: 718kcal | Carbohydrates: 64g | Protein: 37g | Fat: 34g | Saturated Fat: 11g | Cholesterol: 157mg | Sodium: 604mg | Potassium: 684mg | Fiber: 2g | Sugar: 60g | Vitamin A: 4730IU | Vitamin C: 44.3mg | Calcium: 59mg | Iron: 2.5mg
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I had to double this recipe because we had company. Rave reviews! Absolutely delicious! Thank you!
Looks so delicious! I know what I’m making for dinner!
Kari
http://www.sweetteasweetie.com
Yum… orange honey roast chicken. My mouth is watering just by the name alone!