Honey Lemon Glazed Chicken

For a household of 2, I sometimes feel I cook way too much. I almost never cook just enough for us 2 because it’s so hard to portion out 2 measly portions. I know a cook/baker who does that with desserts and I salute here. I can’t seem to do that myself though. I’d be hyperventilating because my brain would keep telling me it’s not enough. I can almost hear that incessant beep beep beep in the background telling me “Insufficient Food.”

Who needs that stress?

Also, leftovers are so much fun. I sometimes cook solely for leftovers. Being able to dress up the same dish 3 different ways in the most energy & time efficient way is totally perfect for weeknight dinners and quick lunches. One of my go-to for this very purpose is roast chicken.

I don’t mean a few roasted chicken drumsticks or thighs or a few wings. I mean roasting the entire bird. I’ve done it many times and found that a whole small bird gives us at least 3 meals. And I count on those leftovers for rainy days (the chest freezer is my best friend) because there are morning that I don’t feel like getting up at 6.30am to prepare lunch. Or evenings when we return home from at 7.30pm STARVING.

So the other day when I felt I had the luxury of time to leave a whole chicken sitting in the oven for a good hour or more, I made this really gorgeous glossy Honey Lemon Glazed Chicken. What the title doesn’t tell you is that there are more secret flavours stashed under the skin!

I wasn’t really planning on sharing this on the site, hence no process pictures, because… come on, slathering stuff on the chicken then roasting it isn’t the most challenging of recipes. But when it came out of the oven after 3-4 coatings of that sweet tangy lemon honey glaze, I had to show the world!

Lemon Honey Glazed Chicken 2


The gloss and shine really took my breath away. I could have just sat and stared at it for ages.Lemon Honey Glazed Chicken 3

The best part was, I threw a bunch of potatoes into the same pan to cook with the chicken while adding green beans into a smaller pan alongside the chicken at about 15 minutes before the chicken was done. Dinner with so little effort. And that stretched out over 3 meals!Lemon Honey Glazed Chicken 1

PS: Butterflying/Spatchcocking the chicken really cuts down the cooking time too! You should try it some time.

What are your go-to “leftover meals”?


“Be ye also patient; stablish your hearts: for the coming of the Lord draweth nigh.” (James 5:8)

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5.0 from 2 reviews
Honey Lemon Glazed Chicken
Prep time
Cook time
Total time
Recipe type: Main
Serves: 6
  • 1 (±1.7 kg or ±4 lbs) air-chilled Chicken, spatchedcocked
  • 1 tbsp Salt
  • ½ tsp freshly ground Black Pepper
  • 2 sprigs Lemon-Thyme
  • ¼ tsp ground Cumin
  • ⅓ cup Butter, room temperature
  • ¼ cup Lemon Juice
  • ¼ cup Honey
  1. Preheat oven to 200 C or 400F.
  2. In a small bowl, mash together salt, pepper, thyme leaves, cumin & butter. Once evenly mixed, push pats of compund butter under the skin of the chicken.
  3. Place chicken onto a roasting pan and roast for about 50 mins - 1 hr or until juices run clear.
  4. While the chicken is roasting, stir together lemon juice & honey.
  5. Once the chicken is done, remove from the oven and brush on a layer of the lemon-honey glaze. Return into oven to roast for 5 minutes. Repeat until glaze finishes. (I did it 3 times)
  6. Remove nicely browned & glossy chicken from oven and leave to rest for 15 minutes before carving.



    • That’s true! When it comes to cooking, I rarely require precision because it’s all about personal taste. If I had my way, this would be lip-puckeringly tangy. 😀

  2. I love doing roast chickens for the leftovers too. In fact, I sometimes cook two side by side so that I have chicken handy in the freezer for a few weeks. Your lemon glaze sounds tasty!

    • That’s brilliant! I bought another whole chicken recently and am trying to think what to do with it this time. Might grab an idea or two from your blog. 🙂

  3. love the flavors in your Honey Lemon Glazed Chicken! So scrumptious. I agree with you, I always cook way more than just my family could finish in a meal. My hubby loves to pack lunch for the next day with the extras from dinner. 🙂 And as you said, left overs are fun. I love how I can transform them the next day.

    • We pack lunch for work too practically every day so I always have my rice pot full and cook way way too much for 2 people. Nothing like pulling something out of the fridge or freezer at a moment’s notice and have a meal all set to go. I feel like a genius when that happens. LOL.

  4. Hi Jayne! First, congrats on the new site! I’m so sorry I’m a bit late to be here but I’m so excited for your makeover! I LOVE IT! It’s always nice to re-organize and makes it prettier. Thank you so much for your kind comments on my blog all the time and I’m sorry I’m always very slow to pay a visit on your blog. I rarely cook a whole chicken (I didn’t grow up with it – can you believe a whole chicken is not sold in Japanese markets?) and I’m still intimidated by cooking it as a whole (after living in the US for over 10 years!). Looking great! My whole family will enjoy this!

    • Hi Nami! You’re so sweet. Ah, you have so much in your plate with kids, your lovely blog, home.. It’s understandable why you’re busy. It’s an honour for me to have a successful blogger like you drop by 🙂 Loved looking at photos of your recent trip to Japan too. Didn’t know Japan doesn’t sell whole chicken! I know Japanese food is pretty dainty. It was quite intimidating for me too at first. But once I took the plunge, it was no turning back. Haha! Have a lovely week!


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