A simple recipe for the perfect crispy Butter and Honey Roast Chicken. Serve with some healthy brown rice, or some delicious roast potatoes!
1 whole free-range chicken (about 1.5kg), giblets removed
30g softened butter
3 Tbs good quality honey (I used orange blossom)
3 cloves of garlic, finely sliced
2 Tbs coarse salt crystals
1 tsp freshly ground black pepper
a sprig of tarragon (I used 1 tsp of dried tarragon instead)
Place the garlic, salt, pepper and tarragon in the cavity.
Place the chicken in an oven-proof dish and smear the softened butter generously all over it. Drizzle the honey over the chicken a teaspoon at a time and smear all over the butter. Make sure all exposed areas of the chicken skin are covered.
Place in a pre-heated over at 180 Celsius and roast uncovered for 45-60 minutes (longer if the chicken is larger). Switch the oven off after 45-60 minutes and allow the chicken to rest in the oven for a further 45 minutes.
Check that the chicken is fully cooked and that the juices run clear before removing. There will be a lot of delicious cooking juices at the bottom of the dish – I thickened these slightly with cornstarch, but that’s a matter of personal taste. Carve and serve with the juices on brown rice with green vegetables and a salad.
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