Simple and effective, this is a dead easy way to roast a chicken!
I always roast two chooks now as we seem to get through the meat quickly in salads, risotto and sandwiches. It also means I have two sets of bones to make stock, the stock from this recipe goes beautifully with a simple carrot soup as the honey still adds a sweetness in the stock.
It may sound like a bit of a pain covering the chooks with soaked baking parchment but this stops the meat sticking to the sides of the roasting tin and foil . This roast is quick to go from golden to black due to the honey so keep an eye on it once the foil and paper come off!
If you are gluten free, double check your mustard ingredients, just in case!
The recipe is for two chickens but halves easily.
2 x 2.2kg chickens, washed and dried with paper towel
100ml runny honey
120ml Dijon mustard
salt and pepper
Preheat the oven to 180 degrees Centigrade.
Combine the honey, mustard, salt and pepper in a bowl.
Place the chickens in your roasting tin and brush with the honey marinade. Set aside the leftover marinade for later.
Season the chicken with salt and pepper.
Take a large piece of baking parchment, big enough to cover the chickens and tuck down the sides of the tin, crunch it up under running water.
Place the parchment over the chickens, tucking in the sides.
Cover with tin foil and seal.
Pop the chicken in the oven and roast for 2 hours.
Remove the foil and paper, brush the chicken again with the honey mix and pop back in the oven for 20mins.
Repeat the basting and again roast until the skin is darkening, around 10 mins.
Allow to rest before carving.