Honey & Clementine Roast Chicken
Ingredients
- 1 large chicken
- 2 clementines
- 1 tablespoon set honey
- 1 tablespoon salted butter
- 2 bay leaves
- sprig of thyme
- salt and pepper
Preparation
Take your chicken out of the fridge 20 minutes before you want to start prepping so it can come up to room temperature
Preheat oven to 200 degrees
To spatchcock your chicken, turn it upside down and using kitchen scissors cut lengthways down the middle, flip it back over and push down firmly the main body of the chicken so that it lays flat
Put the butter and honey in a microwaveable container and quickly soften with 20-30 seconds on full power, add the juice of half a clementine and season with salt and pepper
Coat both side of the chicken with the marinade
Place the chicken in a baking tray breast-side down and bake with 1 cut in half clementine and bake for 20 minutes
Remove from the oven and flip the chicken right side up, thinly slice the remaining clementine and arrange on your chicken, add the bay leaves and thyme and put the chicken back in the oven for 40 minutes, basting halfway through
Remove the chicken, check the juices run clear before leaving to rest for at least 20 minutes
Tip: use the roasting pan juices and clementines to make a rich, slightly fruity gravy