Ingredients
Scale
- 1 whole chicken (4–5 lb)
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 1 lemon, zested and sliced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper, to taste
- 1/2 cup chicken broth
- 2 tbsp honey
- Edible rose petals, for garnish (optional)
Instructions
- Preheat oven to 425°F (220°C).
- In a bowl, mix olive oil, minced garlic, lemon zest, honey, and herbs to make the glaze.
- Season the chicken with salt and pepper; stuff lemon slices inside.
- Roast in a roasting pan for 1 hour 20 minutes to 1 hour 30 minutes, basting halfway.
- Brush pan juices on the chicken and roast 5–10 minutes longer if needed for crisp skin.
- Rest 15 minutes, carve, and garnish with edible rose petals before serving.
Notes
- Brine the chicken 2–4 hours for juicier meat.
- Let rest before carving to keep juices in.
- Protect sugar-rich glaze from burning by basting and covering if needed.
- Use edible rose petals for a magical touch.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Method: Roasting
- Cuisine: Modern fairy-tale
- Diet: Gluten-Free, Nut-Free
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 420 mg
- Fat: 28 g
- Saturated Fat: 7 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 140 mg
