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Roast Chicken with Rosemary, Lemon, and Honey

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

This aromatic roast chicken with rosemary, lemon and honey is a beautiful contemporary take on a traditional Sunday roast. By rubbing a zesty honey-lemon infusion directly under the skin, the meat stays incredibly succulent while the outside achieves a perfect golden finish. The bed of fresh rosemary and caramelised shallots creates a wonderful depth of flavour, filling the kitchen with an inviting fragrance as it cooks in the oven.

As a diabetes-friendly main course, this dish offers a sophisticated balance of high-quality protein and healthy fats from the extra-virgin olive oil. The addition of honey is kept minimal to provide a subtle floral note without significantly impacting blood sugar levels. Serve this comforting chicken alongside a generous portion of steamed green vegetables or a crisp garden salad for a nutritious and satisfying family meal.

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Ingredients for Roast Chicken with Rosemary, Lemon, and Honey

  • 170g rosemary sprigs (about 2 large or 4 small bunches), divided

  • 900g chickens

  • 120ml plus 2 tablespoons extra-virgin olive oil

  • 60ml fresh lemon juice

  • 2 tablespoons honey

  • 2 lemons, 1 halved, 1 sliced into eight 1/4" rounds

  • 450g shallots, peeled

  • Kosher salt and freshly ground black pepper

How to make Roast Chicken with Rosemary, Lemon, and Honey

Preheat oven to 191°C. Line a large roasting pan with 3/4 of rosemary sprigs. Place chickens on top.

Whisk 120ml oil, lemon juice, and honey in a small bowl to blend. Using your hands and beginning at the neck end of chicken, gently lift skin away from breast. Under skin of each chicken, rub 60ml lemon mixture into meat. Drizzle remaining lemon mixture all over outside of chickens.

Place 1 lemon half and 1 shallot inside each chicken cavity; stuff with remaining rosemary sprigs, dividing equally. Season chickens all over with salt and pepper. Place remaining shallots around chickens; arrange 4 lemon rounds on top of each chicken. Drizzle shallots and lemon rounds with remaining 2 tablespoons oil.

Roast chickens, basting frequently with pan juices, for 45 minutes. Increase oven temperature to 218°C and continue roasting until an instant-read thermometer inserted into the thickest part of the thigh registers 74°C and skin is deep golden and crispy, about 10 minutes longer.

Spoon pan juices over chickens, shallots, and lemon slices and serve in roasting pan.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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