Honey-roasted chicken

I know it’s Burns’ night but we did not cook haggis, neeps and tatties. Sorry! This is the first recipe we’ve tried from our latest cookbook, The Incredible Spice Men. We loved the TV series and this recipe didn’t disappoint. I’ve lost count of the number of roast chicken recipes we’ve blogged (feel free to go back and count them all) but who doesn’t like roast chicken (apart from vegetarians, vegans and weird people)? 🙂

This recipe is really easy and doesn’t take much longer than a normal roast chicken.

1.2kg (2lb 10oz) chicken
6 tbsp honey
50g fresh root ginger (chopped)
1 tsp turmeric
1 tsp ground cinnamon
3 tbsp light soy sauce
2 tbsp lime juice
3 tbsp cold-pressed rapeseed oil
Salt and fresh ground black pepper

Mix all the ingredients, except the chicken, in a blender or mini food processor to make the marinade. Place the chicken in a dish and pat dry with kitchen paper. Rub the marinade over the chicken and leave in the fridge for about an hour.
Preheat the oven to 180C, 350F, gas mark 4.
Put the chicken in a roasting tin and pour over the marinade or baste (the thickness of the marinade will depend in the thickness of your honey).
Cook the chicken for 1 hour, basting every 10 minutes. If your marinade is quite thick, you might need to cover the chicken with foil to stop the honey burning but ours was a very runny marinade so basting worked a treat.
The book has a roast potato accompaniment which looked amazing but after the last weeks extravagances (see previous two posts), we served with a roast beetroot and butternut squash couscous salad. Delicious.




Published in: on January 25, 2014 at 9:32 pm  Leave a Comment  
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