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Honey Garlic Roast Chicken with Rice and Avocado Salad

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
  • 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