This honey roasted chicken is everything a family dinner should be: sticky, golden and full of flavour, with almost no hands-on time. A honey-garlic glaze caramelises over the skin while lemon and thyme perfume the meat from the inside, and a crisp salad on the side keeps it fresh.
Serves and timing
- Serves: 4–6
- Total time: about 2 hours (20 minutes prep, 1 hour 30 minutes roasting, 10 minutes resting)
Ingredients
| Ingredient | Quantity |
|---|---|
| An Xin Organic Whole Chicken | 1 (about 1.5kg) |
| Honey | 4 tbsp |
| Olive oil or canola oil | 2 tbsp |
| Garlic, minced | 4 cloves |
| Lemon, sliced | 1 |
| Salt | 2 tsp |
| Black pepper | 1 tsp |
| Butterhead lettuce | 1 head |
| Cherry tomatoes | 250g |
| Fresh thyme | 4 sprigs |
| Butter, melted | 2 tbsp |
Method
- Prepare: preheat the oven to 190°C. Pat the chicken thoroughly dry with paper towels (dry skin crisps better).
- Season: mix the honey, oil, garlic, salt and pepper. Rub it all over the chicken, including gently under the skin of the breast. Stuff the cavity with lemon slices and thyme.
- Roast: place the chicken on a rack in a roasting tin and brush with melted butter. Roast for about 1½ hours, until the juices run clear and the thickest part of the thigh reaches 75°C. If the skin darkens too quickly, cover loosely with foil.
- Make the salad: while the chicken roasts, tear the lettuce into bite-sized pieces, halve the cherry tomatoes and toss together.
- Rest and serve: rest the chicken for 10 minutes before carving. Spoon over the pan juices and serve with the salad.
Make it a feast: roast some baby potatoes and rainbow carrots in the same tin for the last 45 minutes.
Shop this recipe
For more gourmet recipes and quality ingredients, shop Mmmm! online or visit our store at Novena Square. Looking for lean protein ideas? Read our high-protein meat guide.
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