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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.
Print Recipe
Prep Time 10 minutes
Cook Time 1 hour 40 minutes
Resting Time 4 hours
Total Time 2 hours
Servings: 6 people
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 medium chicken preferably free-range
  • For the coating:
  • 3 Tbsp honey
  • 2 Tbsp extra virgin olive oil
  • 1 Tbsp brown sugar
  • 3 cloves garlic crushed
  • 1 Tbsp lemon juice
  • ¼ tsp cayenne pepper
  • 50 ml white wine
  • 2 tsp cornflour corn starch
  • Salt and pepper

Method
 

  1. Preheat your oven to 180C.
  2. Mix together all the coating ingredients in a suitable bowl.
  3. Put the chicken into a roasting tray that's slightly bigger than the bird, then rub the mix all over it.
  4. Cover with foil and place in the centre of the oven.
  5. Allow 45 minutes per kg, plus 20 minutes. About 15 minutes before the end of your calculated time, remove the foil to allow browning.
  6. When cooked, take the bird out of the oven onto a carving dish, replace the foil and allow to rest for 10-15 minutes.
  7. 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.