Roast chicken is a solved problem. This just gilds it. The bird roasts plain and hot until the skin blisters, then Hot Honey Drizzle goes on for the final act and sets into an amber lacquer while cherry tomatoes burst in the pan juices underneath. The tomatoes become the sauce. Sunday, handled.
1 hr 30 mins. Serves 4.
Ingredients
- 1.8kg whole chicken
- 3 dessertspoons Plateit Hot Honey Drizzle
- 400g cherry tomatoes
- 2 tbsp olive oil
- 4 thyme sprigs
- 1 lemon, halved
- Salt, generous
- Crusty bread, to serve
Method
- Oven to 200C. Pat the chook dry, rub with the oil, salt hard all over. Lemon and thyme in the cavity.
- Roast 50 mins in a snug tray until the skin is deep gold.
- Tomatoes into the tray around the bird. Brush the chook all over with 3 dessertspoons of Plateit Hot Honey Drizzle.
- Back in for 12 to 15 mins until the glaze goes amber and the tomatoes burst. Watch it. Honey moves fast at the end.
- Rest 15 mins. Carve into the tray so the juices, glaze and tomatoes become one sauce. Bread for the bottom of the pan.
Swap it: Thigh cutlets instead of a whole bird cut the cook to 40 mins. Glaze at the 25 mins mark.
