Monday, 23 March 2009

Honey Roast Chicken and Potatoes

Chicken is a great favourite of mine and I know of a great many other people as well. I am therefore always on the look out for new and exciting healthy chicken recipes which I can add to my repertoire. This roast chicken offering is very simple and straightforward in preparation but is absolutely delicious when served.


1 3 or 4lb chicken
1 small orange (unpeeled and shopped in to 8 pieces)
1 tbsp orange blossom honey
1/2 tsp dried thyme
4 large potatoes (unpeeled and chopped in to 1" chunks)


Put your oven on to preheat to 190C/375F/Gas Mark 5.

Put the honey and thyme in to a large bowl or basin and stir well. Add the orange pieces and stir to ensure they are evenly coated then stuff this mixture in to the cavity of the chicken.

Place the chicken on a roasting tray and cover with aluminium foil. Put it in to the oven and cook for 45 minutes.

Remove the chicken from the oven and remove and discard the foil. Add the potato pieces to the tray and stir them around well in the juices which should by now have collected. Return the tray to the oven for a further 45 minutes.

Check the chicken is properly cooked by sticking a metal skewer or fork in to the thickest part of the thigh and ensuring that the juices run clear. It is then simply a matter of carving the bird and serving with your deliciously flavoured roast potatoes and further vegetable of your choice.

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