Honey Horseradish Roasted Chicken

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  • 1, 5 pound whole chicken, rinsed well and with innards removed
  • ½ lemon
  • 5 bulbs of garlic
  • ½ white onion (sliced thin)
  • 5 fresh rosemary sprigs
  • ¼ cup kosher prepared horseradish
  • ¼ cup kosher honey
  • ¼ cup extra virgin olive oil
  • 1 tablespoon salt
  • 1 teaspoon pepper
  • Parsley for garnish


Preheat oven to 350 degrees.

Rinse chicken under cold water and dry thoroughly with paper towels. Put chicken breast side up on a roasting rack, in a roasting pan.

Stuff chicken with the lemon, garlic, onion and rosemary sprigs.

In a small bowl, whisk together horseradish, honey, olive oil, salt and pepper.

Spread all over the chicken, making sure to get under the skin as well.

Truss the chicken, tuck the wings under the body and tie together at the legs.

Roast chicken for one hour and 20 minutes, and then turn the oven up to 450 degrees to brown the skin. Continue cooking for another 20 minutes until the internal temperature near the thigh bone reads 160 degrees and the juices run clear (it should continue to cook once removed from the oven until the temperature is 165 degrees)

Let the chicken rest for 20 minutes covered with aluminum foil before carving.  Garnish with parsley if desired.

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