Fresh herb and honey chicken
for 4 people
For me, one of the most satisfying and rewarding moments of a roast chicken is the first taste of the skin. The ingredients for this recipe will produce a deliciously rich, caramelised skin and fragrant roast meat. Allow a minimum of 2 hours for marinating, overnight is even better.
Fresh herb and honey marinade
| ⅓ cup | Fresh parsley, finely chopped |
| ⅓ cup | Fresh mint, finely chopped |
| ⅓ cup | Fresh coriander, finely chopped |
| 2 Tbsp | Honey |
| ¼ cup | Orange juice |
| 3 Tbsp | Soy sauce |
| 3 Tbsp | Grapeseed oil |
| 2 Tbsp | White wine vinegar |
| 2 tsp | Fine salt |
Chicken
| 1 ⅔ kgs | Chicken, whole or pieces (Main) |
Directions
- Mix all marinade ingredients together.
- Butterfly the chicken by cutting out the backbone using kitchen scissors or a knife.
- Place the chicken in a large plastic ziplock bag with the marinade and seal closed.
- Massage the marinade into the chicken and repeat every half hour.
- After 2 hours heat oven to 180C, remove chicken from the bag, drain off excess marinade and cook flat, bone side down in a roasting dish for 1 hour.
- Use a pastry brush to baste the roasting juices over the chicken every 20 minutes. Test chicken is cooked by inserting a knife into the thickest part of the leg, when removed the juices should run clear.
- Carve the chicken, dividing the thighs and drumsticks, slice the breasts and arrange on a platter or serve directly on to plates, serve with ruby grapefruit, avocado and rocket salad.