Honey and lemon give roast chicken a beautifully burnished, sticky skin. Serves 4–6.
Ingredients
- 1 whole chicken (about 1.5–1.8kg)
- 3 tbsp honey
- 1 lemon (½ juiced, ½ left whole)
- 2 tbsp olive oil
- 3 garlic cloves, crushed
- A few sprigs of thyme
- Salt and freshly ground black pepper
Method
- Heat the oven to 200°C (fan 180°C). Sit the chicken in a roasting tin and pat dry.
- Push the whole lemon half and thyme into the cavity.
- Mix the honey, lemon juice, olive oil and garlic. Season the chicken well, then rub half the glaze all over.
- Roast for 1 hour 20 minutes, brushing with the remaining glaze every 20 minutes.
- The chicken is done when the juices run clear and a thigh reaches 74°C. If the skin browns too fast, cover loosely with foil.
- Rest for 15 minutes before carving, spooning over the pan juices.