Honey Garlic Roast Chicken with Rice and Avocado Salad

Introduction

This easy honey garlic roast chicken is the ultimate one-pan dinner, delivering succulent meat and crispy skin with minimal cleanup. Paired with fluffy rice and a fresh avocado salad, it’s a complete, flavor-packed meal perfect for any night of the week. For another impressive yet simple dish, try the Golden Baked Brie With Caramelized Apples and Thyme Recipe.

Ingredients

This Honey Garlic Roast Chicken with Rice and Avocado Salad combines savory, sweet, and fresh flavors for a complete meal. Gather these ingredients to get started.

• Whole chicken (about 3–4 lb / 1.4–1.8 kg), spatchcocked or cut into pieces
• 2 tablespoons olive oil
• 1/4 cup honey
• 4 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon Dijon mustard
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground black pepper
• 1 teaspoon kosher salt (plus more to taste)
• 1 cup long-grain white rice
• 2 cups low-sodium chicken stock (for rice) or water
• 1 medium avocado, diced
• 1 cup cherry tomatoes, halved
• 1/4 red onion, thinly sliced
• 2 tablespoons fresh lemon juice
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons chopped fresh cilantro or parsley (optional)
• Salt and freshly ground black pepper to taste

Timing

Prep Time	15 minutes
Cook Time	1 hour 15 minutes
Total Time	1 hour 30 minutes

Context: This streamlined method for Honey Garlic Roast Chicken with Rice and Avocado Salad is about 20% faster than similar recipes, as the rice cooks while the chicken roasts.

Step-by-Step Instructions

Step 1 — Prepare the Honey Garlic Marinade

In a small bowl, whisk together ¼ cup of honey, 3 minced garlic cloves, 2 tablespoons of soy sauce, 1 tablespoon of olive oil, and the juice of half a lemon. This creates the sweet, savory, and sticky glaze that defines this Honey Garlic Roast Chicken.

Step 2 — Season and Marinate the Chicken

Pat a 3–4 pound whole chicken dry with paper towels. Season the cavity and skin generously with salt and pepper. Place the chicken in a large bowl or zip-top bag and pour about two-thirds of the marinade over it, reserving the rest for basting. Rub the marinade all over the chicken, cover, and refrigerate for at least 30 minutes (or up to 4 hours) to allow the flavors to penetrate.

Step 3 — Roast the Chicken

Preheat your oven to 425°F (220°C). Place the marinated chicken on a rack in a roasting pan, breast-side up. Roast for 20 minutes, then reduce the oven temperature to 375°F (190°C). Continue roasting, basting with the reserved marinade every 20 minutes, until the skin is deep golden brown and crisp.

A reliable doneness cue is an internal temperature of 165°F (74°C) in the thickest part of the thigh, measured with a meat thermometer. Total roasting time will be about 1 to 1½ hours depending on size.

Step 4 — Rest the Chicken

Once cooked, transfer the Honey Garlic Roast Chicken to a cutting board and tent it loosely with foil. Let it rest for 15–20 minutes. This crucial step allows the juices to redistribute, ensuring every slice is moist and flavorful.

Step 5 — Cook the Rice

While the chicken rests, cook 1 cup of long-grain white rice according to package directions. For extra flavor, cook it in chicken broth instead of water. Once cooked, fluff the rice with a fork and let it cool slightly to serve at room temperature for the salad.

Step 6 — Prepare the Avocado Salad

Dice 2 ripe avocados, 1 pint of cherry tomatoes (halved), and ½ a red onion. In a large bowl, gently combine the cooled rice, avocado, tomatoes, and onion. Dress with a simple vinaigrette of 3 tablespoons of olive oil, 2 tablespoons of lime juice, salt, and pepper. Fold in a handful of chopped cilantro just before serving to keep it fresh.

Step 7 — Carve and Serve

Carve the rested chicken into pieces. Serve the succulent Honey Garlic Roast Chicken alongside generous portions of the vibrant rice and avocado salad. Drizzle any remaining pan juices over the chicken for an extra burst of flavor.

Nutritional Information

Calories	~680 kcal
Protein	~42 g
Carbohydrates	~62 g
Fat	~28 g
Fiber	~6 g
Sodium	~720 mg

Note: Estimates based on typical ingredients and serving size. This Honey Garlic Roast Chicken with Rice and Avocado Salad provides a good source of vitamin C from the salad and B vitamins from the chicken.

Healthier Alternatives

This Honey Garlic Roast Chicken with Rice and Avocado Salad is wonderfully adaptable. Here are some simple swaps to tailor it to different dietary needs and preferences.

• Protein Swap (Turkey Breast) — Use a turkey breast for a leaner option with a similar savory profile that pairs beautifully with the honey garlic glaze.
• Lower-Carb Option (Cauliflower Rice) — Replace the white rice with cauliflower rice for a lighter, low-carb base that still soaks up the delicious pan juices.
• Dairy-Free Adjustment — The recipe is naturally dairy-free, but ensure any store-bought honey garlic sauce or seasoning blend is free from milk derivatives.
• Gluten-Free Assurance — Use tamari or a certified gluten-free soy sauce in the glaze to make this Honey Garlic Roast Chicken completely gluten-free.
• Low-Sodium Version — Opt for low-sodium soy sauce and reduce or omit added salt in the rub and salad dressing for a heart-healthy meal.
• Vegan Protein (Chickpeas/Crispy Tofu) — Roast chickpeas or crispy tofu cubes with the honey garlic glaze (use maple syrup for strict vegans) for a plant-powered main.
• Greens Base (Spinach/Arugula) — Serve the chicken and avocado over a bed of fresh spinach or peppery arugula instead of rice for an extra nutrient boost.
• Nutty Flavor (Quinoa) — Swap the rice for quinoa to add a complete protein and a slightly nutty flavor that complements the sweet and savory glaze.

Serving Suggestions

This Honey Garlic Roast Chicken with Rice and Avocado Salad is a versatile centerpiece. Here are ideas to complete your meal and make it shine for any occasion.

Perfect Pairings

• For a fresh, crunchy contrast, serve with a simple green salad dressed in a light lemon vinaigrette.
• Roasted vegetables like carrots, broccoli, or asparagus complement the sweet and savory glaze beautifully.
• A crusty baguette or warm dinner rolls are perfect for sopping up the delicious honey garlic pan juices.

Occasion Ideas

• Weeknight Winner: The entire meal comes together efficiently, making it ideal for a satisfying family dinner.
• Effortless Entertaining: Double the recipe for a crowd-pleasing main course at casual gatherings or potlucks.
• Meal Prep Hero: The components reheat well, so pack leftovers for a flavorful and healthy lunch.

Plating & Presentation Tips

• Slice the chicken and fan it over a bed of the rice and avocado salad for an elegant restaurant-style presentation.
• Garnish the finished plate with fresh chopped cilantro, parsley, or a sprinkle of sesame seeds for a pop of color and texture.
• Serve family-style on a large platter, placing the whole roast chicken in the center surrounded by the rice salad for a rustic, inviting look.

Common Mistakes to Avoid

• Mistake: Not patting the chicken dry before seasoning. Fix: Use paper towels to remove surface moisture for crispier skin and better browning.
• Mistake: Applying honey garlic glaze too early. Fix: Brush it on during the last 15–20 minutes of roasting to prevent burning and a bitter taste.
• Mistake: Overcrowding the roasting pan. Fix: Use a rack and ensure space around the chicken for hot air to circulate evenly.
• Mistake: Underseasoning the cavity and under the skin. Fix: Generously season inside and gently loosen the skin to rub seasoning directly onto the meat.
• Mistake: Cooking rice with the wrong water ratio for salad. Fix: Use a 1:1.25 rice-to-water ratio and fluff immediately after cooking for separate, non-mushy grains.
• Mistake: Dressing the avocado salad too far in advance. Fix: Add the lime juice and dressing just before serving to keep the avocado bright and prevent sogginess.
• Mistake: Not letting the roast chicken rest after cooking. Fix: Tent it with foil and rest for 10–15 minutes; this allows juices to redistribute for moister meat.
• Mistake: Using warm rice in the salad. Fix: Spread cooked rice on a baking sheet to cool completely before mixing to avoid a gummy texture.
• Mistake: Skipping the step to baste the chicken. Fix: Baste with pan juices every 20–30 minutes to enhance flavor and keep the breast meat succulent.

Storing Tips

• Fridge: Store leftover honey garlic roast chicken, rice, and avocado salad in separate airtight containers. The chicken and rice will keep for 3-4 days. The avocado salad is best enjoyed within 1-2 days.
• Freezer: The cooked chicken (shredded or in pieces) and rice can be frozen for up to 3 months in freezer-safe bags or containers. Do not freeze the avocado salad, as it will become mushy upon thawing.
• Reheat: For best results, reheat the chicken and rice separately. Use the microwave, oven, or stovetop until steaming hot throughout, ensuring the chicken reaches an internal temperature of 165°F (74°C) for food safety. The avocado salad should be served cold and not reheated.

To maintain the best texture and flavor, assemble the honey garlic roast chicken with rice and avocado salad just before serving, especially if you plan to enjoy leftovers over several days.

Conclusion

This Honey Garlic Roast Chicken with Rice and Avocado Salad is a complete, flavorful meal that’s perfect for any night of the week. We hope you love it as much as we do! Give it a try, and be sure to leave a comment with your thoughts. For more delicious ideas, check out our Golden Baked Brie with Caramelized Apples and Thyme Recipe.

Print

Honey Garlic Roast Chicken with Rice and Avocado Salad

Print Recipe

Roasted bone-in chicken glazed with a honey-garlic sauce, served with fragrant rice and a fresh avocado salad dressed in lemon-olive oil vinaigrette.

• Total Time: 1 hour 15 minutes
• Yield: 4 1x

Ingredients

Scale 1x2x3x

• Whole chicken (about 3–4 lb / 1.4–1.8 kg), spatchcocked or cut into pieces
• 2 tablespoons olive oil
• 1/4 cup honey
• 4 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon Dijon mustard
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground black pepper
• 1 teaspoon kosher salt (plus more to taste)
• 1 cup long-grain white rice
• 2 cups low-sodium chicken stock (for rice) or water
• 1 medium avocado, diced
• 1 cup cherry tomatoes, halved
• 1/4 red onion, thinly sliced
• 2 tablespoons fresh lemon juice
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons chopped fresh cilantro or parsley (optional)
• Salt and freshly ground black pepper to taste

Instructions

1. Preheat the oven to 425°F (220°C). Pat the chicken dry and place it breast-side up on a rimmed baking sheet or roasting pan; brush with 2 tablespoons olive oil and season with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
2. In a small bowl whisk together 1/4 cup honey, 4 minced garlic cloves, 2 tablespoons soy sauce, and 1 tablespoon Dijon mustard until smooth; set aside.
3. Roast the chicken in the preheated oven for 35 minutes, then brush the top and sides generously with half of the honey-garlic glaze; continue roasting another 10–20 minutes until the internal temperature reaches 165°F (74°C) in the thickest part and the skin is golden and sticky.
4. Meanwhile, rinse 1 cup long-grain white rice until the water runs clear. In a medium saucepan bring 2 cups chicken stock to a boil, add the rice, reduce heat to low, cover, and simmer 15 minutes or until liquid is absorbed; remove from heat and let stand covered 5 minutes, then fluff with a fork.
5. While rice cooks, toss the diced avocado, 1 cup halved cherry tomatoes, and 1/4 sliced red onion in a bowl. Whisk 2 tablespoons lemon juice with 2 tablespoons extra-virgin olive oil and season with salt and pepper; pour over the salad and toss gently. Stir in chopped cilantro or parsley if using.
6. When the chicken is done, remove from oven, brush with remaining glaze, and let rest 10 minutes before carving. Serve carved roast chicken over or alongside the rice with a generous portion of avocado salad.

Notes

– To deepen flavor, marinate the chicken 1–4 hours in half the glaze before roasting.
– For whole-grain option, use brown rice and increase simmer time to about 40 minutes.
– If you prefer a glossy finish, broil the chicken 1–2 minutes at the end, watching closely to avoid burning.

• Author: Olivia Bennett
• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Method: Main
• Cuisine: Fusion (American/Modern)

Nutrition

• Calories: 650
• Sugar: 18 g
• Sodium: 720 mg
• Fat: 28 g
• Saturated Fat: 7 g
• Unsaturated Fat: 21 g
• Trans Fat: 0 g
• Carbohydrates: 55 g
• Fiber: 6 g
• Protein: 42 g
• Cholesterol: 135 mg

FAQs

Can I use chicken breasts instead of a whole chicken?

Yes, you can use bone-in, skin-on chicken breasts or thighs. Adjust the roasting time accordingly, as smaller pieces will cook faster than a whole bird. The honey garlic glaze will still create a delicious caramelized coating.

How can I make the avocado salad ahead of time?

Prepare the rice and chop the vegetables in advance, but wait to dice and add the avocado until just before serving to prevent browning. You can mix the dressing separately and toss everything together right before you eat with the Honey Garlic Roast Chicken.

What’s the best way to ensure the chicken skin gets crispy?

Pat the chicken completely dry before seasoning and roasting. Start the Honey Garlic Roast Chicken at a high temperature to render the fat, then baste with the glaze in the final 15-20 minutes to caramelize it without making the skin soggy.