Rosemary & Bermuda Honey Roast Chicken

There’s something special about gathering around the table to share a meal, especially when it’s centred around a beautifully roasted chicken. This recipe combines the rich sweetness of Bermuda honey with the tangy depth of balsamic vinegar, creating a glaze that elevates the tender, juicy chicken to new heights. Perfect for a family dinner or a cozy get-together, this dish invites everyone to slow down, savour the moment, and enjoy the simple pleasure of a homemade meal.

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Ingredients:
5 pound whole chicken
4 tablespoons Bermuda Honey
2 tablespoons balsamic vinegar
3 tablespoons olive oil
2 tablespoons fresh rosemary, finely chopped
Fresh rosemary sprig
1 lemon cut in half
4 cloves garlic, minced
3 small yellow onions, cut into wedges
2 to 3 carrots, chopped
Sea salt and freshly ground black pepper

Instructions:
Preheat your oven to 450 F.
Season the chicken to taste with sea salt and freshly ground black pepper.
5 lb. whole chicken, sea salt and freshly ground black pepper
In a bowl, combine the olive oil, garlic, and the chopped rosemary.

Rub the rosemary mixture all over the chicken.

Stuff the onions, carrots, lemon, and rosemary sprig into the cavity of the chicken. Place in the oven and roast for 75 minutes, basting once in a while with the juice in the pan.

Combine the Bermuda honey and balsamic vinegar and set aside.

Remove the chicken from oven and brush with the honey mixture.

Continue cooking for another 15 minutes or until an instant-read thermometer reads 165 F.

Let the chicken rest for at least 15 minutes before carving.