There are thousands of convoluted recipes for roasting chicken, but after all the brining, turning, and fussing, it turns out simple is best. Buy the best quality bird you can afford (pasture-raised birds taste best because their diet includes natural proteins), stuff it with lemon and herbs, and roast it at one temperature. A simple glaze of floral Meyer lemon and honey at the end of roasting gives the bird a beautiful golden skin. A simple pan sauce is all the adornment this roast chicken needs, though you could roast a tray of Brussels sprouts in the oven at the same time during the last 35 minutes of cooking.
This easy prep chicken makes for a low-maintenance meal. Serve alongside your favorite green vegetable, and add a starch like quinoa or sweet potato for a complete meal.
Active time: 10 minutes | Total time: 2 hours (plus standing time of 30 mins)
Roasted Chicken With Meyer Lemon Sauce
Ingredients
- 3.5 lb whole chicken
- 3/4 tsp salt
- 1/2 tsp black pepper
- 1 Meyer lemon, quartered (or a regular lemon)
- 6 whole garlic cloves, peeled
- 2 sprigs fresh rosemary
- 1 tbsp olive oil
- 1 tbsp honey
- 1/2 cup water
Directions
Pat the chicken dry and season all over, including inside the cavity, with the salt and black pepper. Stuff the cavity with half of the lemon quarters, all of the garlic cloves, and the rosemary sprigs. Tie the legs together with kitchen twine and tuck the wing tips behind the back. Place the chicken on a rack set in a metal baking pan and let stand at room temperature for 30 minutes to promote even cooking.
Meanwhile, preheat the oven to 375°F (191°C). Squeeze the remaining lemon quarters to measure 1 tbsp lemon juice in a small bowl. Stir in the honey and set aside. Add the squeezed lemon quarters to the pan with the chicken.
Roast the chicken, rotating the pan once, until an instant-read thermometer inserted into the thickest part of the thigh registers 160°F (71°C), 1–1 1/2 hours. Brush the honey-lemon mixture all over the chicken and return it to the oven. Continue roasting until the skin is deep golden brown and the thickest part of the thigh reaches 165°F (73°C), 8–10 minutes. See tip below.
Carefully tilt the rack beneath the chicken so the juices drain into the pan. Transfer the chicken to a serving platter and tent loosely with foil. Remove the rack from the pan. Pour the pan juices into a glass measuring cup and let stand for 5 minutes so the fat rises to the top.
Spoon off and discard the fat. Return the defatted juices to the pan and place over medium heat. Add 1/2 cup water and bring to a simmer. Cook, scraping up any browned bits from the bottom of the pan, until the sauce has reduced by half, about 5 minutes.
Carve the legs away from the chicken and separate the drumsticks from the thighs at the joints. Remove the wings and separate at the joints. Slice the breast meat thinly from the bones. Discard the skin and serve the chicken with the pan sauce.
Tip: An instant-read thermometer is an indispensable kitchen tool. You can spend more than $100 on a digital device that connects to your phone, or simply pick up a basic dial thermometer for around $8 at the grocery store. Keep it in its case and away from high-traffic drawers where it may get knocked around and lose accuracy.
Serves: 4 | Serving Size: 1/2 breast (138g) and 1 drumstick or thigh, 2 tbsp pan sauce
Nutrition (per serving): Calories: 375; Total Fat: 13g; Saturated Fat: 3g; Monounsaturated Fat: 6g; Polyunsaturated Fat: 2g; Cholesterol: 232mg; Sodium: 630mg; Carbohydrate: 5g; Dietary Fiber: 0g; Sugar: 4g; Protein: 57g
Nutrition Bonus: Calcium: 2%; Iron: 10%; Potassium: 768mg; Vitamin A: 4%; Vitamin C: 3%
Originally published: February 23, 2021; Updated July 2026
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