This delicious Giada Honey-Brined Roasted Chicken is made with chicken, wildflower honey, rosemary, garlic, and Tuscan kale. This hearty roasted chicken recipe makes a great dinner, takes around 70 minutes to prepare, and serves up to 4 people.

Wildflower honey brings a subtle, savory note that complements chicken well. In this recipe, brining tenderizes the meat, keeps it moist, and infuses each bite with rich flavors. Start the brine in the morning, so the chicken is ready for a quick evening roast.

Recipe Ingredients

Brine

• ⅓ cup kosher salt
• ⅓ cup wildflower honey
• 2 fresh rosemary sprigs
• 2 garlic cloves, smashed and peeled
• 1 teaspoon freshly ground black pepper
• ½ lemon
• 2 cups ice
• 1 (3½-pound) chicken, cut into serving pieces

Roast and Glaze

• 1 onion, thinly sliced
• 2 tablespoons extra-virgin olive oil
• ½ teaspoon kosher salt
• ¾ cup wildflower honey
• 2 teaspoons soy sauce
• 2 fresh rosemary sprigs
• 4 fresh thyme sprigs
• 2 teaspoons freshly ground black pepper

To Serve

• 1 bunch Tuscan kale, ribs removed, leaves chopped
• 1 teaspoon apple cider vinegar
• 1 tablespoon extra-virgin olive oil
• ⅛ teaspoon kosher salt

How To Make Giada Honey-Brined Roasted Chicken

1. Prepare the Brine: In a medium saucepan, combine 2 cups of water, kosher salt, honey, rosemary sprigs, smashed garlic, and black pepper. Bring to a simmer over medium-high heat, stirring to dissolve the salt and honey fully. Turn off the heat, squeeze in the lemon juice, and add the lemon half to the pot. Let the brine cool for a few minutes.
2. Cool the Brine: Place the ice in a large resealable bag or container. Pour the warm brine over the ice, stirring until the ice is melted completely. This will quickly cool the brine.
3. Brine the Chicken: Submerge the chicken pieces in the cooled brine, ensuring they’re fully covered. Seal the bag or container, and refrigerate for at least 6 hours or, ideally, overnight.
4. Prepare the Chicken: An hour before cooking, remove the chicken from the brine and pat each piece dry thoroughly with paper towels. Place the chicken on a wire rack over a baking sheet, dry it, and come to room temperature for an hour to help it brown evenly.
5. Preheat the Oven: Set your oven to 425°F (218°C) to preheat.
6. Roast the Chicken: Toss the sliced onion with olive oil and kosher salt on a rimmed baking sheet to coat. Add the dried chicken pieces to the onion layer, and put the baking sheet in the oven to roast for 20 minutes.
7. Prepare the Honey Glaze: While the chicken roasts combine honey, ¼ cup of water, soy sauce, rosemary, thyme, and black pepper in a small sauté pan over medium heat. Bring to a boil, then lower the heat and simmer for about 8 minutes, allowing the mixture to thicken slightly. Strain the glaze into a small bowl, removing any herbs.
8. Glaze the Chicken: After the chicken has roasted for 20 minutes, remove the baking sheet from the oven and pour the honey glaze evenly over the chicken and onions. Return the baking sheet to the oven and roast for an additional 20 minutes, basting with the glaze every 7 minutes.
9. Serve the Chicken and Salad: Transfer the chicken pieces to a platter and let them rest for 5 minutes. In a large bowl, mix the glazed onions with chopped kale, apple cider vinegar, olive oil, and a pinch of kosher salt. Serve the kale salad on the side with the chicken.

Recipe Tips

• Use Skin-On Chicken: Keeping the skin on the chicken helps it retain moisture during roasting and gives a crispy texture that enhances the glaze. Always dry the skin well for best results.
• Adjust Brining Time: If you’re short on time, a 4-hour brine can work, but for the best flavor, go for the full overnight brine. It makes a real difference in tenderness.
• Choose Fresh Herbs: Fresh rosemary and thyme elevate this dish with a robust aroma and deeper flavors. Avoid dried herbs as they tend to burn easily during the roasting process.
• Control Glaze Thickness: If your glaze thickens too much before basting, add a tablespoon of water to loosen it. A thinner glaze helps coat the chicken evenly while roasting.
• Resting Chicken Is Key: Letting the chicken rest after roasting allows the juices to redistribute, keeping each bite juicy and flavorful. Skipping this can make the chicken taste a bit dry.

Recipe FAQs and Variations

Check out More Giada chicken Recipes:

• Giada Asian Sesame Chicken Wings
• Giada De Laurentiis Chicken Cacciatore
• Giada Chicken Milanese