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Baked Honey Chicken

Chicken is popular food throughout the world.It's relatively low cost meat compare to other type of animal meat.I personally like to buy chicken for my daily cooking because it's versatility not to said it's delicious,healthy and nutritious.Chicken is a very good source of the cancer-protective B vitamin, niacin.Chicken is not only a very good source of niacin, but is also a good source of vitamin B6. The easier way for me to cook whole chicken is in the oven.Usually, I season the whole chicken with my favourite spices for hours before place in the oven splatter of grease all over the kitchen and minimal work needed.This time, I would like to use honey as one of the main ingredient to roast this whole chicken.This wonderfully rich golden liquid is the miraculous delicious alternative to white sugar sweetness.


1 whole fresh chicken,about 5 pounds (clean and free of feathers)
2 fresh orange or tangerine,cut 1/2 each(for stuffing)
2 tbsp seasalt
2 tbsp ground pepper powder(white or black)
2-3 tbsp garlic powder
2 tbsp Cayenne powder
2 tbsp sugar
butter or oil spray
bottle of Honey


1:Combine well all the spices except honey in a medium bowl.Rub the spices mixture all over the clean whole chicken and store in fridge for 2-3 hours or overnight.
2:Pre-heat oven to 375 F at bake setting.Prepare aluminum foil over a large baking tray.Stuff cut orange into the cavity before place whole chicken on to the baking tray.Use oil spray or some butter to rub the whole chicken before place in the pre-heat oven for 45 minutes .(if the chicken is about 3 lb or less,just bake for 60 minutes or less ,or use thermostat to check the temperature for complete cook)
3:Remove chicken from oven,use brush to coat honey few layers all over the chicken before place chicken in the oven for another 20 minutes or until cook.
4:Remove chicken from oven,rest for 15 minutes before cut to serve warm.



Jane @ Sweet Basil Kitchen said...
August 15, 2010 at 6:10 PM

Oh my, this has to be so rich in flavor! I like the "no splatter" too! The citrus twist intrigues me as well. Good recipe, will bookmark this one.

mycookinghut said...
August 16, 2010 at 1:50 PM

Yum yum.. I always like roast chicken... your chicken look nice and moist, I kind of like the crispy skin ;)

tigerfish said...
August 16, 2010 at 10:18 PM

Another roast chicken fan here...hee hee...and with crispy skin too ;p

Dawn said...
August 18, 2010 at 12:06 PM

Oh wow, I think this is a must try for me. Thanks, Lesley! :)

Beachlover's Kitchen said...
August 19, 2010 at 10:13 PM

Thank you ladies for your lovely comments☺☺ appreciated your visit♥♥

Nate @ House of Annie said...
August 19, 2010 at 11:16 PM

Do you thin out the honey first?

By the way, House of Annie has moved to its own domain, I'd appreciate it if you changed the link in your blogroll to point to the new site instead of Thanks!

Dawn said...
September 7, 2010 at 11:36 AM

Lesley, I want to thank you for sharing this recipe. I roasted a chicken on Saturday using your recipe. It was so good, we could not wait to let it cool off....right away tore it apart!! Great recipe. Thanks again!

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About the Author:

Hi!! My name is Lesley and I'm a simple SAHM(stay at home mom) who currantly live in Long Island,New York with my daughter Mishu and hubby Eliot .I'm Malaysian who live in US and A for many many moon and I'm also a person who love to eat, cook and bake. If you have any suggestions ,questions or comments please feel free to email me at beachlover1917(at)yahoo(dot)com. To know more about my life or my kitchen you can always hop over to my other 2 blog.