I love roast chicken any night of the week. Whether its hot, served on a Sunday with all the trimmings for all of your mates or a feed for a hungry family. It is also the perfect for a week of exciting and decadent lunches and suppers. This ye olde family recipe is really simple to make where you literally load up the chicken and whack in the oven. The sweetness from the honey and the acidity from the lemon combined with the salt is the perfect match made in heaven, makes the most outstanding gravy too.
1.7Kg Whole Free Range Chicken
4 Garlic Cloves
1 Lemon, quartered
2 Tbsp Locally Sourced Honey
Sea Salt (I use Maldon Sea Salt)
1. Pre-heat oven to 190c. Pop your chicken in baking tray, place two segments of the lemon up the butt of the chicken. Peel and smash your garlic with a knife and whack up there too. Add the other two lemon segments then your honey.
2. Drizzle the outside of your chicken in olive oil and then add a good couple of tablespoons of sea salt and rub it in the nooks and crannies of the chicken. Whack in the oven for about 1h25, then baste it in the all of the juices and pop back in for 10-15 minutes (depending on the size of your chicken, Mum’s old rule was 20mins to the pound!) You can always prick the deepest part of the chicken and see if the juices run clear.3