Recipes HOT HONEY ROAST CHICKEN
HOT HONEY ROAST CHICKEN
Roast chicken… Could there be anything more gorgeous? Yes, there could be – when it’s Hot Honey Roast Chicken! Yes, we really do feel the need to write it in caps.
- WHAT YOU WILL NEED -
- ¼ cup runny honey
- 3 fat cloves garlic, finely sliced
- leaves of two stalks of fresh thyme
- ½ tsp Cape Herb & Spice LOUISIANA CAJUN
- 1 tsp olive oil
- large whole free range chicken
- 2 onions, quartered
- 2 more stalks of fresh thyme
- small punnet of baby heirloom carrots
- 2 whole unpeeled cloves of garlic, smashed with the side of a chef’s knife to break open skins
- Dust the chicken with Cape Herb & Spice LOUISIANA CAJUN
- METHOD -
Firstly preheat the oven to 180 ˚C. Then place the honey, garlic, leaves of two stalks of thyme, 1 tsp olive oil and ½ tsp Cape Herb & Spice Louisiana Cajun Rub in a small saucepan. Simmer over very low heat for a minute or two, then remove from heat. Put onions and carrots in the bottom of a roasting dish. Place whole chicken on top. Dust generously all over with more of our Cape Herb & Spice Louisiana Cajun Rub. Place chicken in the oven and roast for half an hour.
Then start basting it every ten minutes with the hot honey mixture (reheat it before you use it). Roast until done. For a 1.2kg chicken it should take 60-70 minutes, but check it by stabbing the thigh. If the liquid that runs out is clear, the chicken is done.
Recipe concept & photography by Lizet Hartley.
Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at http://www.melkkos-merlot.co.za
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