Honey and Soy Glazed Roast Chicken with Caramelized Onions

  • Active Time 46m

Serves 4


  • For Caramelized Onions:
  • 1 tablespoon unsalted butter
  • 4 large onions, thinly sliced
  • 1/4 cup mushroom soy sauce or regular soy sauce
  • 1 tablespoon sugar
  • 1/2 tablespoon coarsely ground black pepper
  • For Glaze:
  • 1/4 cup honey
  • 1 tablespoon soy sauce
  • 1 tablespoon oriental sesame oil
  • For Chicken:
  • 2 teaspoons soy sauce
  • 2 teaspoons oyster sauce
  • 1 teaspoon oriental sesame oil
  • 1 teaspoon kosher salt
  • One 4-pound whole chicken, wing tips tucked under


FOR CARAMELIZED ONIONS: Melt the butter in a heavy 2-quart saucepan over medium-low heat. Add the onions. Cover and cook until the onions are translucent, stirring occasionally, about 8 minutes. Mix in the soy sauce, sugar and black pepper. Increase the heat to high and cook until the excess moisture evaporates, about 5 minutes.

FOR GLAZE: Combine all the ingredients in a small bowl. Stir to blend. Set aside.

DO-AHEAD TIP: Onions and glaze can be prepared 1 day ahead. Cool the onions. Cover the onions and glaze separately. Refrigerate the onions; rewarm before serving. Store the glaze at room temperature.

FOR CHICKEN: Preheat the oven to 375 degrees F. Mix the soy sauce, oyster sauce, sesame oil and salt in a small bowl. Rub the mixture all over the chicken and inside cavity. Place the chicken, breast-side up, on a rack set in a large roasting pan. Add 1 cup water to the pan to prevent the pan drippings from scorching. Roast the chicken 30 minutes. Turn the chicken over (back-side up) and roast 30 minutes. Turn the chicken over again (breast-side up). Brush with some glaze. Roast until an instant-read meat thermometer inserted into the innermost part of the thigh registers 160 degrees F, basting the chicken with glaze every 10 minutes, about 30 minutes longer.

Transfer the chicken to a platter. Tent with foil; Let stand 10 minutes before carving. Serve the chicken with caramelized onions.


  • To ensure that all of the heat does not escape from the oven, remove the entire pan from the oven and shut the door while brushing the chicken with the glaze.

  • When measuring the honey, coat the measuring cup with nonstick vegetable oil spray so that the honey will slip right out.

    Recipe created exclusively for Cooking.com by Robert M. Danhi and Estrellita Leong-Danhi.

    Recipe reprinted by permission of Publisher. All rights reserved.

  • RecID 6425

    nutrition information per serving

    510 calories; 14g total fat; 163mg cholesterol; 1392mg sodium; 43g carbohydrates; 4g fiber; 53g protein

    These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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