Ingredients:

  • 1 whole chicken (about 4-5 lbs / 1.8-2.3 kg), cleaned and patted dry
  • 2 tablespoons olive oil (30 ml)
  • 2 teaspoons salt (10 g)
  • 1 teaspoon freshly cracked black pepper (5 g)
  • 4 sprigs fresh rosemary, leaves stripped and chopped
  • 1/4 cup honey (85 g)
  • 2 tablespoons balsamic vinegar (30 ml)
  • 1 tablespoon Dijon mustard (15 g)
  • 2 cloves garlic, minced
  • Zest of 1 lemon
  • Juice of 1 lemon

Instructions:

  1. Preheat your oven to 425°F (220°C).
  2. Rub olive oil all over the chicken.
  3. Season the chicken generously with salt and pepper.
  4. Gently lift the skin and rub chopped rosemary underneath for flavor infusion.
  5. In a small saucepan, combine honey, balsamic vinegar, mustard, minced garlic, lemon zest, and lemon juice.
  6. Heat over medium-low until warm and well blended, about 5 minutes.
  7. Place the chicken in the roasting pan, breast side up.
  8. Roast for 30 minutes.
  9. Remove the chicken from the oven and baste with the sweet glaze.
  10. Return to the oven and roast for an additional 30-45 minutes, basting every 15 minutes.
  11. Check for doneness; the internal temperature should reach 165°F (74°C) at the thickest part.
  12. Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving.
  13. Carve the chicken and serve with a drizzle of the remaining glaze.