Hot Honey Roast Chicken
A whole roast chicken glazed with hot honey in the last fifteen minutes, so the skin goes dark and sticky without catching. Under two hours, serves four.
- Hero ingredient
- Chicken
- Time
- 1 hr 45
- Yield
- Serves 4–6
Made with
Sweet Sting Hot Honey
$11.95 · 330g
Goes well with
Sweet Sting Superhot
A whole bird can take it. Use half as much in the glaze.
Ingredients
- 1 whole chicken, about 1.8kg
- 1 lemon, halved
- 1 head of garlic, halved across
- 50g softened butter
- 3 tbsp Sweet Sting Hot Honey
- 1 tbsp cider vinegar
- Flaky salt and cracked pepper
Method
- 01
Take the chicken out of the fridge an hour ahead and dry the skin properly. Salt it all over, inside and out.
- 02
Push the butter under the skin of the breast, then put the lemon and garlic in the cavity.
- 03
Roast at 200°C fan for 70 minutes, breast up, basting once at the halfway mark.
- 04
Mix the hot honey and vinegar, brush it over the whole bird, and give it 15 minutes more until dark and glossy. Glaze any earlier and it blackens long before the chicken is cooked.
- 05
Rest 20 minutes before carving, and spoon the tray juices over at the table.
