Lemon Honey Roasted Chicken with Eggplant and Zucchini

Recipe courtesy of Loren and Alexei

Photo by: Laura Arnold

Laura Arnold

Loren and Alex love making this classic and simple dinner, giving the roasted chicken a special honey-lemon glaze and pairing it with delicious roasted eggplant and zucchini.

Yield: 4 servings

Active Time: 30 minutes

Total Time: 1 hour 40 minutes

Ease of preparation: Easy


  • 1/3 cup honey
  • 1 to 2 tablespoons hot water
  • 1 teaspoon fresh thyme leaves
  • Juice of 1 lemon
  • Kosher salt and freshly ground black pepper


  • One 4-pound roasting chicken, giblets removed
  • Kosher salt and freshly ground black pepper
  • 4 to 5 sprigs rosemary
  • 1 head garlic, cut in half crosswise
  • 1 lemon, halved or quartered
  • 1 small yellow onion, quartered
  • 1 small bunch fresh thyme
  • 3 tablespoons extra-virgin olive oil


  • 2 to 3 zucchini, thinly sliced
  • 1 to 2 eggplants, halved lengthwise and thinly sliced into half-moons
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons garlic salt
  • Kosher salt and freshly ground black pepper


For the chicken: Preheat the oven to 400 degrees F.

For the honey-lemon glaze: Add the honey, hot water, thyme leaves and lemon juice to a small bowl and season with kosher salt and pepper. Stir to combine. Divide the glaze between two bowls. Set one bowl aside for serving.

For the chicken: Pat the outside and inside of the chicken dry with paper towels. Season the inside of the chicken with kosher salt and pepper. Stuff with the rosemary, garlic, lemon, onion and thyme. Tie the legs together with kitchen twine.

Place the chicken on the roasting rack of a roasting pan. Brush lightly with some of the honey-lemon glaze. Drizzle with the olive oil and season all over with kosher salt and pepper.

Roast until an instant-read thermometer inserted into the thickest part of the leg registers 165 degrees F, 1 to 1 1/2 hours. Tent with aluminum foil if the chicken is getting too dark before it finishes cooking. Remove from the oven, tent with foil and allow to rest for 10 to 15 minutes.

For the roasted vegetables: Meanwhile, place the zucchini and eggplants on a rimmed baking sheet, drizzle with the olive oil and sprinkle with the garlic salt. Toss to evenly coat and spread in a single layer. Roast until the vegetables are tender and browned, flipping halfway through, 40 to 45 minutes.

Carve the chicken and serve with a drizzle of the reserved honey-lemon glaze and the roasted vegetables.

Cook’s Note: You can roast your veggies while the chicken is cooking so everything is prepared at the same time.

Note: A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

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