Roast Chicken with Honey-Raspberry Glaze



  • 1 5- to 6-pound roasting chicken
  • salt and pepper
  • 1 tablespoon chopped fresh thyme
  • 2 medium red onions, peeled and cut into wedges
  • 6 tablespoons butter, melted

Ingredients for Glaze

  • 3/4 cup Sue Bee® Honey
  • 1 cup fresh cranberries, chopped
  • 1/4 cup cranberry juice
  • 1/4 cup rice wine vinegar
  • 1 tablespoon chopped fresh thyme


Directions for Chicken

  • Heat oven to 425 F.
  • Remove giblet pack from chicken cavity, rinse and pat dry with paper towels.
  • Use kitchen shears to remove wing tips at the first joint.
  • Salt and pepper interior of chicken and sprinkle with thyme.
  • Tie legs together with twine; place bird in roasting pan lined with foil.
  • Add onion wedges around chicken.
  • Brush chicken exterior with half the melted butter and sprinkle with salt and pepper.
  • Place in oven on lowest rack; bake 20-25 minutes.
  • Remove chicken from oven, baste with remaining melted butter.
  • Continue roasting 10-15 minutes.
  • Remove chicken from oven and brush with glaze.
  • Roast additional 35-40 minutes or until juices run clear. Breast or thigh temperature should be 170 F.

Directions for Glaze

  • In small sauce pan combine Sue Bee® honey, chopped cranberries, juice and vinegar and bring to a boil over high heat.
  • Reduce heat and simmer until cranberry pieces are soft and sauce forms.
  • Remove from heat, add thyme and stir well.
Aunt Sue's Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.
Aunt Sue's® Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.

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