Whole Roast Chicken Recipe
Summary
Difficulty LevelMediumHealth IndexAverage
Ingredients
| 1.5 kg / 3 lb roasting chicken | ||
| 30 ml / 2 tbsp clear honey | ||
| 15 ml / 1 tbsp soy sauce | ||
| 5 ml / 1 tsp paprika | ||
| 2 tbsp / 25 g / 1 oz melted butter | ||
Directions
Mix together the honey, soy sauce and paprika. Brush the chicken with the sauce. Protect the wing tips and drumsticks with foil.
Place the chicken, breast down, on a roasting rack and cover with the lid or a pierced roasting bag closed with a non-metallic tie.
Calculate the cooking time at 9 minutes per pound. Halfway through, turn the chicken, breast up, and brush with butter. Protect the breast bone with a strip of foil. Drain off any accumulated juices from the dish and cook for the remainder of the calculated cooking time.
With a sharp knife, pierce the inside thigh joint and check that the juices run clear. If they are pink, return the chicken to the oven and cook a little longer, checking at regular intervals.
When completely cooked, remove from the roasting rack and cover lightly with foil. Let it stand for 15 minutes.
Place the chicken, breast down, on a roasting rack and cover with the lid or a pierced roasting bag closed with a non-metallic tie.
Calculate the cooking time at 9 minutes per pound. Halfway through, turn the chicken, breast up, and brush with butter. Protect the breast bone with a strip of foil. Drain off any accumulated juices from the dish and cook for the remainder of the calculated cooking time.
With a sharp knife, pierce the inside thigh joint and check that the juices run clear. If they are pink, return the chicken to the oven and cook a little longer, checking at regular intervals.
When completely cooked, remove from the roasting rack and cover lightly with foil. Let it stand for 15 minutes.
Chef
