Serves 4 – 6
2 large onions
1 large whole chicken (approx. 1.9kg)
60g unsalted butter
2 unwaxed lemons, halved, juiced
4 dried bay leaves
2 ½ tbsp clear honey
1. Preheat the oven to gas 6, 200°C, fan 180°C.
2. Slice the onions and place in a roasting tray.
3. Pat the chicken dry with kitchen paper and rub all over with the butter and season inside and out with salt and pepper. Place on top of the onions and squeeze over the juice from the lemons. Put the lemon halves in the cavity of the chicken, along with the bay leaves.
4. Drizzle the chicken with the honey and roast for 1 hr 10 mins, or until the chicken is cooked through and the juices from the thickest part of the thigh run clear. If browning too quickly, cover with foil.
5. Once cooked, carve and serve with vegetables of your choice.
You can store the cooked, cooled chicken in the juices from the roasting tin to keep moist. Keeps chilled for up to 3 days.
Nutrition Per Serving
Fat 26g Carbohydrate 4.5g Protein 28.6g Fibre 0.1g
I hope you may enjoy this recipe suggestion soon, Chicken’s many plus points – its versatility, as well as the ease and speed with which it can be cooked – make it one of the most popular meats around. It has a high level of good quality protein, as well as B vitamins, iron, copper and selenium.
image from google
You will find a variety of recipe ideas and articles within this blog. Please note, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.
All the best Jan