Sweet and Sticky Roast Chicken
A simply-cooked, free-range roast chicken is a classic Sunday lunch, of course, but it’s nice to try some variations – the spice of life! For a special meal that looks, tastes and smells just great why not try this Sweet and Sticky Roast Chicken recipe? Serve with your preferred seasonal vegetables.
Ingredients
Method
- Preheat your oven to 180C.
- Mix together all the coating ingredients in a suitable bowl.
- Put the chicken into a roasting tray that’s slightly bigger than the bird, then rub the mix all over it.
- Cover with foil and place in the centre of the oven.
- Allow 45 minutes per kg, plus 20 minutes. About 15 minutes before the end of your calculated time, remove the foil to allow browning.
- When cooked, take the bird out of the oven onto a carving dish, replace the foil and allow to rest for 10-15 minutes.
- Meanwhile you can prepare some delicious gravy with the pan juices. Put the tray on the hob over a low heat. Stir a Tbsp of cornflour into the fatty juices until smooth. Add about 250 ml of vegetable or chicken stock (See Tip). Reduce, stirring constantly, until you get a sauce thickened to your preference. Strain it into a jug.