Ingredients
• 1 whole chicken (about 1.6kg)
• 3 tbsp The Farmhouse Summer Honey
• Zest and juice of 1 lemon
• 1 tbsp Dijon mustard
• garlic cloves, crushed
• 2 tbsp olive oil, plus extra for drizzling
• Fresh thyme sprigs
• 1 onion, halved
• Salt and black pepper
• Kitchen string
• 1 Cup water
To serve
• Mashed potatoes
• Green beans and carrots
• Herb stuffing
• Pan juices (jus)
Preparation
Preheat the oven to 190°C.
In a bowl, mix together the Summer Honey, lemon zest and juice, Dijon mustard, 4 crushed
garlic cloves , a little chopped thyme, salt and black pepper.
Place the chicken in a roasting tin and rub the honey and lemon marinade all over the bird.
Drizzle with olive oil to coat evenly.
Stuff the cavity with the lemon halves, a couple of whole garlic cloves and half of the onion.
Tie the legs together with kitchen string.
Scatter the remaining onion half, extra garlic cloves and thyme sprigs around the chicken.
Pour 1 cup of water into the tray to deglaze and create steam.
Roast for 1 hour 15 minutes to 1 hour 30 minutes, basting every 30 minutes, until golden and cooked through.
Rest the chicken for 10 minutes before carving.
Serve with mashed potatoes, green beans, carrots, herb stuffing and spoon over the
honey-lemon jus from the roasting tray.
Chef’s tip
The water in the roasting tray helps keep the chicken juicy while creating a rich, glossy jus
that captures all the flavour of the honey, lemon and herbs.