- 1.3kg whole chicken
- 2 tbs cold water
- 1 tsp flour
- 1 tsp honey
- 1 tbs tomato ketchup
Try Something Different:
Serve with potato wedges and sweetcorn. Also great rubbed over pork tenderloin before roasting
Easy as 1,2, 3...
1 Pre-heat 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 1hr, then remove foil & baste chicken with pan juices (add a splash of water to the pan if becoming dry). Cook uncovered for a further 25-30 mins, 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 with honey and tomato ketchup for a couple of mins until sauce has thickened.
These directions are a guide, please refer to packaging guidelines for your weight and cut of meat and ensure cooked through.
|Per 100g as sold||Per serving||% RI** per serving*|