Preparation and Usage

You Will Need...
­1.3kg whole chicken ­ 2 tbs cold water
­1 tsp flour
­2 tsp honey
­1 tbs lime juice

Try Something Different: Serve with roasted peppers, onion, potatoes and lime wedges. Also great rubbed over beef before roasting.

Easy as 1, 2, 3...
1 Pre­heat oven to 190°C, 375°F, Gas Mark 5. Score skin of the chicken, then rub all over with seasoning, including inside the cavity. Set in a shallow roasting tin & cover with foil.
2 Cook for thr, then remove foil & baste chicken with pan juices (add a splash of water to the pan if becoming dry). Cook uncovered for a further 25­30mins, or until chicken is cooked through & juices run clear. Allow to rest for 10mins before carving.
3 Make the sauce by deglazing the pan with the water mixed with flour. Heat through, stirring until thickened, finish with the honey and lime juice.
These directions are a guide, please refer to packaging guidelines for your weight and cut of meat and ensure cooked through.

Storage
Store in a cool, dry place out of direct sunlight.