Honey-Roasted Chicken

Hello Everyone! Before I begin with this post, I just want to say that I just realised that two Sunday’s ago was quite possibly the last Sunday that I had off and I probably won’t see another relaxed Sunday at home until the beginning of June. Yes, you read that right! Last Sunday I got up at the wee hours of 3:55am to get ready for work. WORK! Last Sunday we kicked off our month-long sporting event with a 2km and 10km Run that started at around 7am. Our team had to be there by 5am to help set up, prepare, and do a lot more things in order to ensure a smooth event. I was also event photographer that morning so I was constantly moving here and there for a good 5 hours. Though it wasn’t a whole day/night event, it was still tiring – I mean, getting up at 4 in the morning is tiring enough especially when I couldn’t sleep well the few hours before. Anyway, so this Friday will be another opening ceremony, this time for Badminton, and then on Sunday again for Basketball.

Besides my 7-day working months from now until June, I’m thrilled to say that my blog will be turning 2 years old on Saturday! I’ll be posting a recipe up on that day to celebrate 2 years of not giving up on this blog – which I believe is a first! I’ve started up many blogs before (but mainly diary-style) and so far I’ve been able to keep up with this one! I won’t say anymore and save the rest of my tangents for Saturday’s post. Anyway, it’s week 2 of delicious yummy roast chicken and I’ve got a classic recipe to share with you. To be honest, whenI first came across this recipe, I found it weird how it had a hint of ground cinnamon and turmeric in it which in my opinion dominated the honey flavour just a bit. I’ll admit that I much preferred the taste of last week’s roast, but this one is alright too. You can eat it with a whole load of roast veggies and fresh greens, or steamed rice. Don’t forget to check out the original recipe over on SBS.

PREP TIME 10 MINS* | COOKING TIME 1 HOUR 35 MINS | SERVES 6

*plus 4-6 hours of marination, or preferably overnight

INGREDIENTS

2kg whole chicken, washed and cleaned thoroughly
8 tbsp honey
3 tbsp light soy sauce
3 tbsp olive oil
2 tbsp freshly squeezed lime juice
1 & 1/2 tsp ground cinnamon
1 & 1/2 tsp ground tumeric
Thumb-sized ginger, minced
Butter, for basting
Ground salt and black pepper, to taste

Assorted veggies, for roasting
Cooking twine

METHOD

Combine all the ingredients, except for the butter, in a large mixing bowl. Mix well until combined. Coat your chicken in the marinade and then leave in the fridge to marinate for about 4-6 hours (or preferably overnight). Remove chicken from the fridge 45-60 minutes before roasting to bring it back to room temperature.
Preheat oven to 230C (450F or gas mark 8). Line a baking tray with aluminium foil and place a rack above it.
Start by making a loop with the twine and fastening it around the stub of the neck. Bring it around the sides and tie a knot at the cavity, then pull it tight around the breast. Now, loop the twine around the drumsticks and tie another knot, tightening it until the legs cross.
Place the chicken on the rack and into the preheated oven for 10-15 minutes. The lover the heat down to 175C (350F or gas mark 4) and continue roasting for an hour and 20 minutes more. Baste the chicken with a little bit of butter at every 20 minute intervals.
Once done, remove the oven and set aside to rest for about 10 minutes before serving with seasonal roast veggies, or steamed rice. Enjoy!