The skin with its honey, lime and soy glaze is particularly good but take that it does not overbrown in the first stages of cooking.
Honey, Lime & Soy Roast Chicken
I used lime here as that is what is ripe in my garden at the moment but, of course, lemon could be used if that is what you have.
¼ cup honey
2 tbsp lime juice
2 tbsp soy sauce
1 large free-range chicken
3 rosemary sprigs
3 large cloves garlic, quartered
1 lime, quartered
2½ cups chicken stock
1 Preheat oven to 220°C.
2 Place honey in a small microwavable jug and microwave on HIGH (100%) for 30 seconds. Add lime juice and soy sauce and mix to combine.
3 Fill chicken cavity with rosemary, garlic and lime quarters. Pour ½ cup stock into a roasting dish. Brush chicken all over with some of the honey mixture and place breast side down in a roasting dish.
4 Roast chicken for 15 minutes, turn over brush with some more of the honey mixture and roast for 15 minutes longer. Reduce oven temperature to 180°C. Brush chicken with remaining honey mixture and roast for 45-60 minutes longer or until chicken is cooked. Transfer chicken to a serving platter, keep warm and let rest for 15 minutes before serving.
5 Place roasting dish over a high heat and slowly stir in
remaining stock scraping up any of the delicious bits on the bottom of the pan. Bring to the boil and boil, stirring frequently until sauce reduces. Serve with chicken.
Happy cooking and eating.
Recipe by Rachel Blackmore
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