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Honey Horseradish Roasted Chicken

Amy Kritzer
Super easy super tasty roasted chicken recipe!!
5 from 4 votes
Prep Time 15 mins
Cook Time 1 hr 40 mins
Total Time 1 hr 55 mins
Course Meat
Cuisine Jewish
Servings 4 servings


  • 1 3-4 pound whole chicken dried well and with innards removed
  • ½ lemon
  • 5 cloves garlic
  • ½ white onion
  • 5 fresh rosemary springs
  • 1/4 cup kosher for Passover prepared horseradish
  • ¼ cup kosher for Passover honey
  • ¼ cup extra virgin olive oil
  • 1 Tablespoon salt
  • 1 Teaspoon ground black pepper
  • Parsley for garnish


  • Preheat the oven to 350 degrees F with a rack in the middle.
  • Then put the 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, or tuck the wings under the body and tie together the legs.
  • Roast chicken for 1 hour and 20 minutes, and then turn the oven up to 450 degrees F to brown the skin. Continue cooking about 20 more minutes until the internal temperature near the thighbone is 160 degrees F and the juices run clear (it should continue to cook once removed from the oven until the temperature is 165 degrees F).
  • Let chicken rest for 20 minutes covered with aluminum foil before carving. Garnish with parsley if desired.
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