Honey, Garlic and herbs Roast Chicken

Prep time: 10 minutes 

Cooking time: 1hour 30 minutes + resting time 

Serves: 4 

Ingredients: 

  • 1 whole chicken  

  • 1 tbsp rosemary, chopped 

  • 1 tbsp thyme, chopped 

  • 3 tbsp garlic dip 

  • 1 tbsp honey  

  • 1 tsp salt 

  • ¼ tsp pepper 

  • 2 tbsp olive oil 

  • ½ lemon, zest  

  • 500-600g Kipfler potatoes, washed and cut in half lengthwise 

  • 1 Spanish onion, cut into wedges 

Method: 

  1. Preheat the oven to 160°C. 

  1. Place the chicken into a large bowl and add the rosemary, thyme, garlic dip, honey salt, pepper and olive oil. 

  1. Rub all over the chicken including the inside cavity. 

  1. Place the chicken on top of a cooking rack and set aside. 

  1. Place the potatoes and the onions into the same bowl where the chicken was marinated and season with salt and pepper. Mix through making sure the potatoes also get some of the chicken marinate. 

  1. Place the potatoes into a baking dish and place the chicken on the rack on top of the baking dish so the juices drip onto the potatoes while cooking.  

  1. Place into the oven and cook for 1 ½ hours until the chicken is golden brown and caramelised, turning the tray around halfway into the cooking time for an even colouring. 

  1. Once done, remove from the oven and tip the rack in an angle towards the leg side of the so the juices drip out of the chicken and on top of the potatoes. 

  1. Rest for at least 10-15 minutes before carving. 

  1. Serve chicken with roasted kipfler potatoes, onions and chicken jus.  

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Ingredients for Honey, Garlic and herbs Roast Chicken