The Irish Mail on Sunday - TV Week - - FOOD & DRINK -

Serves 6

1 x 1.7kg (3lb 12oz) chicken 2tsp salt 2 lemons 2tbsp set honey (blos­som or Cana­dian clover) 4tbsp olive oil A few sprigs of fresh thyme, leaves picked 1 glass of white wine (ide­ally sauvi­gnon blanc) Heat the oven to 170°C/gas 3, mak­ing sure you move the shelves so you have enough room to ac­com­mo­date the stand­ing chicken. Sprin­kle a tea­spoon of salt in­side the bird’s cav­ity, then in­sert an empty 400g tin can, label re­moved, into the cav­ity, open end first.

Care­fully stand the chicken up­right in the roast­ing tin. Zest 1 lemon and set aside, then mix to­gether the juice of 2 lemons, the honey, olive oil, re­main­ing salt and black pep­per to taste. Rub this mix­ture all over the chicken, then sprin­kle with thyme leaves and grated lemon zest.

Roast for about 1 hour 20 min­utes, un­til the bird is cooked through and the skin golden crisp, adding a splash of wa­ter to the tin and cov­er­ing with foil if brown­ing too much. Take the bird care­fully out of the pan. Add the white wine to the roast­ing juices, boil briefly and serve as a gravy (you could also drink a glass of wine while the chicken’s cook­ing).

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