Honey-Glazed Roast Chicken

Shopping list

• 1 piece whole roasting chicken — about 1.8kg to 2kg, patted completely dry with paper towels

  Sub
• 4 tablespoons liquid honey

  Sub
• 2 tablespoons Dijon mustard

  Sub
• 2 tablespoons extra virgin olive oil or melted butter

  Sub
• 1 piece lemon — juice of 1 lemon

  Sub
• 1 sprig fresh rosemary — a few sprigs for stuffing the cavity

  Sub
• 1 sprig fresh thyme — a few sprigs for stuffing the cavity

  Sub
• 3 cloves garlic — smashed

  Sub
• 1 tablespoon olive oil — for rubbing the skin

  Sub
• 1.5 teaspoons flaky sea salt

  Sub
• 1 teaspoon freshly cracked black pepper

  Sub

Step by step

1. 1

   Preheat your oven to 200°C (180°C Fan / Gas Mark 6).

2. 2

   Season the inside of the chicken cavity generously with salt and pepper, then stuff it with the halved lemon, rosemary sprigs, thyme, and smashed garlic cloves.

3. 3

   Rub the outside of the chicken all over with 1 tablespoon of olive oil, and season thoroughly with the sea salt and black pepper.

4. 4

   In a small bowl, whisk together the honey, Dijon mustard, melted butter (or olive oil), and lemon juice until smooth. Reserve half of this mixture to serve as a sauce later, and keep the other half for basting.

5. 5

   Place the chicken breast-side up in a roasting tin. Roast in the preheated oven for about 45 minutes.

6. 6

   Remove the chicken from the oven and brush it generously with the first round of the honey glaze. Return it to the oven for another 25 to 30 minutes, basting once more halfway through, until the skin is deeply golden and caramelised, and the juices run clear when you pierce the thickest part of the thigh (internal temperature of 74°C).

7. 7

   Transfer the roast chicken to a warm carving board and tent loosely with foil. Let it rest for 15 to 20 minutes so the juices redistribute evenly through the meat.

8. 8

   Carve the chicken into portions and drizzle with the reserved honey-mustard glaze before serving.