Honey Roast Chicken

Honey Roast Chicken

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 3
Author Connie Veneracion


  • 1 whole whole chicken (minus the breast), cut into serving size pieces
  • juice of 4 limes (lemons or kalamansi are fine)
  • honey to taste
  • salt to taste
  • pepper
  • 1 teaspoon ginger grated
  • 1 tablespoon steak sauce


  • Place the chicken in a baking dish wide enough to contain the pieces in a single layer.
  • Mix together the rest of the ingredients. I did not specify the amount of honey, salt and pepper because how much you will need depends on the volume of citrus juice you have and what kind of balance you prefer. Some like tang over sweet; others prefer the opposite.
  • When the sauce is to your liking, pour over the chicken. Mix to coat each piece of chicken well. Cover the dish, stick in the fridge and allow to marinate for at least an hour, turning the chicken pieces over after 30 minutes.
  • Preheat the oven to 325F.
  • Cover the baking dish with foil. Roast the chicken for 50 minutes.
  • Take the chicken out of the oven. Turn up the oven temperature to 400F. Peel off the foil. Return the chicken to brown for about 10 minutes.
  • Serve the honey roast chicken with mashed potatoes and vegetable salad.


If there are juices left in the baking dish, you can skim off the fat on the surface and serve the remaining liquid as a side sauce.