Honey Soy Roasted Chicken
If you’re tired of your go-to roasted chicken recipe, you HAVE to give this honey soy chicken a go. It’s super simple to make with everyday ingredients but results in a delicious, juicy chicken with the most irresistible skin.
Ingredients needed
- Whole chicken. I used a whole spatchcocked chicken but you can use chicken pieces like thighs, drumsticks or legs too.
- Soy sauce. Use coconut aminos or Tamari as a gluten-free substitute.
- Honey.
- Sesame oil.
- Lemon juice. Rice vinegar can also be used.
- Salt.
- Sesame seeds.
How to make honey soy roasted chicken
I spatchcocked the whole chicken myself by using sharp kitchen shears and removing the backbone of the chicken before flattening it out. You can also ask your butcher to do this for you. Season the chicken generously with salt on both sides then place into a roasting dish and place in a preheated oven to roast for 30 minutes until the skin starts turning golden and the chicken is almost cooked.
While the chicken is roasting, combine the soy sauce, honey, sesame oil and lemon juice in a small saucepan over medium-high heat. Allow to simmer for 8-10 minutes until the glaze easily coats the back of a spoon. Remove from the heat and set aside. Once the chicken has been cooking for 30 minutes, remove it from the oven and brush over the glaze. Return the chicken back to the oven and cook for another 20 minutes, glazing every 5-10 minutes. The chicken is cooked when the juices run clear when cut.
Scatter over sesame seeds then allow to rest for 10 minutes before carving and serving.
What to serve with roasted chicken
This chicken recipe is fantastic served with steamed rice and sliced cucumbers but will also work with a variety of side dishes. Sautéed broccolini, crispy potatoes or a zesty salad will all be delicious.
- 10-minute lemon garlic sautéed broccolini
- Crispy salt and pepper smashed potatoes
- Marinated cucumber salad
Roasted chicken recipes
- Roasted chicken thighs with white wine garlic sauce
- Easy lemon roasted chicken
- Pan roasted chicken with lemon garlic butter
Honey Soy Roasted Chicken
Ingredients
- 1.2 kg (2½lb) whole chicken
- 2 tsp salt
- ½ cup soy sauce
- 3 tbsp honey
- 1 tsp sesame oil
- 2 tsp lemon juice
- 2 tsp sesame seeds
Instructions
- Preheat the oven to 200°C/390°F.
- I spatchcocked the whole chicken myself by using sharp kitchen shears and removing the backbone of the chicken before flattening it out. You can also ask your butcher to do this for you.
- Season the chicken generously with salt on both sides then place into a roasting dish and place in a preheated oven to roast for 20-30 minutes until the skin starts turning golden and the chicken is almost cooked.
- While the chicken is roasting, combine the soy sauce, honey, sesame oil and lemon juice in a small saucepan over medium-high heat.
- Allow to simmer for 8-10 minutes until the glaze easily coats the back of a spoon. Remove from the heat and set aside.
- Once the chicken has been cooking for 30 minutes, remove it from the oven and brush over the glaze.
- Return the chicken back to the oven and cook for another 20 minutes, glazing every 5-10 minutes.
- The chicken is cooked when the juices run clear when cut.
- Scatter over sesame seeds then allow to rest for 10 minutes before carving and serving.