• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Living The Gourmet
  • Subscribe
menu icon
go to homepage
  • About
  • Recipes
  • Wines
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • search icon
    Homepage link
    • About
    • Recipes
    • Wines
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Roast Chicken with Honey Vinegar Rub

    Aug 2, 2022 · 24 Comments

    Jump to Recipe

    A whole roasted chicken is perhaps one of the most comforting things in the world. Today’s whole roasted chicken is equal parts sweet and savory, and just a hint spicy.

    This whole roast chicken is blissfully simple to put together, utilizing a back-to-basics mix-rub-bake cooking process. Simply mix the ingredients for the rub together (just six simple ingredients), rub that over the chicken, and then bake it in the oven. Super simple.

    One of my favorite things about whole roasted chickens is just how easy they are to build a meal around. They pair great with just about every family favorite you can imagine.

    For example, today’s chicken would be great alongside something like my Pickled Sweet Potato Salad. It would also pair deliciously alongside my Moroccan Tomato Salad.

    Now, without further delay, let’s jump right in.

    Ingredients Checklist and Notes

    Here’s a brief rundown on the ingredient checklist for today’s recipe, along with some notes on each.

    • Chicken. I’m using a whole chicken, but chicken parts or fillets also work just fine. More on that below.
    • Curry. Substitutes for curry are listed below. I’m using Jamaican Curry, but any curry will work just fine.
    • Salt. Gourmet salts, such as pink or black Himalayan salt, or higher end sea salts, are not needed for today’s recipe. However, if you want to splurge, feel free to use as the gourmet salt of your choice – just be aware that today’s recipe is formulated around ‘standard’ cooking/table salt.
    • Black Pepper. Pre-ground pepper works fine, as does cracked pepper. The only difference is the size of the grain, which doesn’t effect anything for today’s recipe.
    • Honey. Generic honey is fine. While you ‘can’ use raw or ‘gourmet’ honey, do note that cooking honey removes all the nuances that ‘make’ gourmet honey. Also, once you cook raw honey it isn’t ‘raw’ anymore – shocker, I know.
    • Vinegar. I’d suggest using either red or white wine vinegar, or apple cider vinegar. Rice vinegar would also work just fine. Plain white vinegar will be a bit too ‘acidic’ for today’s recipe.
    • Olive Oil. Stick with extra virgin for today’s recipe, as some of the olive oil flavor will come through in today’s recipe. However, if you’ve only got regular or light olive oil on hand, don’t worry about it, that will work fine.

    Ingredient Substitutions

    There are a few key substitutions for today’s recipe that I wanted to list for you, specifically the whole chicken and the curry.

    Substituting the Whole Chicken. Feel free to substitute chicken parts or fillets for the whole chicken, as either will work just fine. Here some notes on substituting each (yes, the cook time remains the same).

    • Chicken Parts. As with the whole chicken, be sure to fully coat the chicken parts in the spice and oil mixture. However, the advantage of using chicken parts is that they allow you to really get the mixture under the skin for added flavor – so be sure to do that as well. This also helps to keep the chicken moist through cooking.
    • Chicken Fillets. Not much to say on this one, except here again be sure to fully coat the fillets in the mixture. Again, cooking time remains the same.

    Substitutes for Curry. Don’t have curry? Don’t worry, here are a few great substitutions. All curry substitutes get used in the same quantity as the curry.

    • Homemade Curry. Mix together coriander, all spice, and turmeric in roughly equal parts (experiment to find your own perfect ratios), along with about half as much chili powder and cayenne, and you’ve got homemade curry. In my opinion, this is perhaps the best ‘all around’ curry substitute, as well as a great spice mix on its own.
    • Garam Masala. This is an Indian finishing spice, but it also works wonders as a curry substitute.
    • Cumin. On its own, cumin is great in a pinch for use in place of curry.

    Step by Step – Roasting a Chicken

    Here’s where I show you just how easy this recipe is to piece together.

    • Combine. Mix together all of the ingredients for the rub in a bowl.
    • Rub. Then rub the chicken down thoroughly with the mixture.
    • Bake. After that, it’s into a three-hundred-and-fifty-degree oven until the chicken juices run clear.

    Seriously, it can’t get much easier than that.

    Pairs Great with Today’s Recipe

    • Moroccan Tomato Salad– A surprise hit with my family, this Moroccan tomato salad is so simple, and yet so delicious, that it instantly won a place in my heart.
    • Crisp Cucumber Salad– Crisp, refreshing, and taking just minutes to prepare while featuring a medley of Mediterranean flavors, this salad is perfect for adding a touch of ‘simple elegance’ to any meal.
    • Roasted Garlic Butter– Obviously crusty artisan bread and this roasted garlic butter would be absolutely marvelous with this juicy roast.
    • Ginger Rice Salad– If you’re going for a lighter option, this crisp and cool rice salad with notes of ginger and jalapeno will bring a spicier flavor profile to the meal.

     

    Print

    Roast Chicken with Honey Vinegar Rub

    Print Recipe
    Pin Recipe
    • Author: Living the Gourmet
    • Prep Time: 15 minutes
    • Cook Time: 1 hour 20 minutes
    • Total Time: 1 hour 35 minutes
    • Yield: 4 1x
    • Category: Main Dish

    Ingredients

    Scale
    • 1 (3 lb.) whole chicken

    For the Rub:

    • 1/4 tsp. Paprika
    • 1/4 tsp. Cumin
    • 1/4 tsp. Garlic Powder
    • 1/4 tsp. Curry
    • 1/4 tsp. Salt
    • 1/4 tsp. Pepper
    • 1 tablespoon honey
    • 1 tablespoon vinegar
    • 1 tablespoon olive oil

    Instructions

    • Preheat Oven 350 degrees F.
    • Combine all of the ingredients for the rub in a small bowl.
    • Rub the clean chicken down with this rub: outside and under the skin.
    • Place chicken in a baking dish and bake until the juices from the thigh run clear.
    • This is a great tasting chicken, for any night of the week.

    Keywords: chicken, whole chicken, roasted chicken

    Did you make this recipe?

    Tag @LTGfood on Instagram and hashtag it #LTGfood

    Recipe Card powered byTasty Recipes

    As an Amazon Associate I earn a small commission from any purchases made through the affiliate links within this post. For more information on this please see our disclosure policy. Thank you!

    This post has been updated August 2022. The original recipe was published February 29, 2012.

    1

    Poultry

    Reader Interactions

    Comments

    1. La cucina di Molly says

      29/02/2012 at 6:41 pm

      Cara Catherine,tu mi fai venire l’acquolina in bocca!Questo pollo è così invitante e tanto gustoso!Complimenti!Ciao

      Reply
    2. Priyanka says

      29/02/2012 at 6:54 pm

      Wow…have no words for the dish. I just wanna grab it from the screen 😀

      Reply
    3. Lyndsey says

      29/02/2012 at 6:58 pm

      Yummy…looks finger licking good to me!Beautiful!

      Reply
    4. Velva says

      29/02/2012 at 6:59 pm

      That looks really good….

      Velva

      Reply
    5. unikorna says

      29/02/2012 at 8:31 pm

      Lovely Catherine this looks lovely, I’ve never tried it with honey and curry and it sounds very French with a hint of Indian. I’ll try it for my boyfriend. Thank you so much for the birthday wishes :).

      Reply
    6. unikorna says

      29/02/2012 at 8:31 pm

      And by the way I’ll be waiting for your version of Tiramisu :).

      Reply
    7. Rosita Vargas says

      29/02/2012 at 8:35 pm

      Te ha quedado perfectamente dorado una delicia con todo su jugo,es para chuparse los dedos como decimos en Chile,abrazos hugs,hugs.

      Reply
    8. Alida says

      29/02/2012 at 8:57 pm

      This is a sunday treat! It must be so crunchy and delicious with the honey! Love it!

      Reply
    9. Pegasuslegend says

      01/03/2012 at 12:32 am

      Every week we make a roaster and this one is a must try love it!

      Reply
    10. The Mom Chef says

      01/03/2012 at 12:44 am

      Ah, that looks absolutely perfect.

      Reply
    11. Joanne says

      01/03/2012 at 1:45 am

      That honey vinegar combo sounds delicious! Sweet and tangy, the way I like my marinades!

      Reply
    12. Jeannie says

      01/03/2012 at 2:58 am

      I can see this is a very delicious chicken, nicely roasted!

      Reply
    13. David says

      01/03/2012 at 5:46 am

      Catherine, That is a beautiful chicken! If it tastes as good as it looks, it will satisfy all of my taste buds… Thanks for the recipe! Take Care, Big Daddy Dave

      Reply
    14. stevebethere says

      01/03/2012 at 6:14 am

      That looks delicious 🙂

      Reply
    15. Lenia says

      01/03/2012 at 7:18 am

      Great way to cook chicken!Blessings,my dear Cathrine!

      Reply
    16. magie says

      01/03/2012 at 10:16 am

      I have a chicken in the freezer, I will have to give this recipe a try. Thanks for sharing.

      Reply
    17. Kim says

      01/03/2012 at 3:06 pm

      This bird looks really good Catherine!

      Reply
    18. Rose says

      01/03/2012 at 3:09 pm

      Honey vinegar…yum!

      Reply
    19. Tanna at The Brick Street Bungalow says

      01/03/2012 at 10:51 pm

      I love a good roasted chicken! Thank you for a few new things to add! blessings ~ tanna

      Reply
    20. The Harried Cook says

      02/03/2012 at 2:03 am

      What a gorgeous looking roast chicken! Love the beautiful coloring… Fabulous post, Catherine! Thank you for sharing! 🙂

      Reply
    21. momto8 says

      02/03/2012 at 3:10 am

      oh that looks fabulous!!

      Reply
    22. What's Baking?? says

      02/03/2012 at 1:50 pm

      Perfectly roast!

      Reply
    23. James Michael HughesIII says

      08/08/2022 at 8:02 pm

      What about grilling the bird in a Weber?

      Reply

    Trackbacks

    1. Alsace Wines - Living The Gourmet says:
      05/10/2022 at 5:27 pm

      […] the Pinot Noir think poultry, game, lamb, and mushrooms.  For a poultry pairing, consider a whole roasted chicken rubbed with paprika, cumin, garlic, curry, and black pepper.  In terms of lamb, consider a whole […]

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Welcome to Living the Gourmet! Our goal is to bring you recipes and inspirations for a gourmet life.

    Meet the family →

    Footer

    ↑ back to top

    About

    • Our Story
    • Privacy Policy & Disclaimer

    Contact

    • Media Kit

    Social

    • Pinterest
    • Facebook
    • Instagram
    • YouTube
    Living The Gourmet
    Powered by  GDPR Cookie Compliance
    Privacy Overview

    This website uses cookies so that we can provide you with the best user experience possible. Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping our team to understand which sections of the website you find most interesting and useful.

    Strictly Necessary Cookies

    Strictly Necessary Cookie should be enabled at all times so that we can save your preferences for cookie settings.

    If you disable this cookie, we will not be able to save your preferences. This means that every time you visit this website you will need to enable or disable cookies again.