Honey Glazed Pot Roasted Chicken
rating (20 votes)
Juicy honey roast chicken and new potatoes, a match made in heaven.
1 x 1.5 kg chicken
3 tbsp runny honey
salt and freshly ground black pepper
2 x 10g chicken stock cubes
200mls boiling water
500g small Jersey Royal potatoes, washed
Pre heat the oven to 220° C gas 7.
Place the chicken into a deep large casserole dish, large enough to take the bird.
Spoon over the honey and rub in well, the season well with salt and pepper.
Place the chicken, uncovered in the oven for 15 minutes to take a nice colour.
Remove and add the boiling water and stock cubes and potatoes place the lid on and pop back into the oven.
Cook for a further 15 minutes, then turn down the heat to180C gas 4. Cook for a further 45 minutes to 1 hour, or until the chicken is cooked and very soft, but not falling apart.
Once the chicken is cooked, lift out carefully with 2 forks, turn upside down and place in a bowl and cover with cling film, leave for at least 30 minutes.
Check to see if the potatoes are cooked if they are, remove with a slotted spoon.
Pour the chicken stock into a small the pan back on the stove add a little more boiling water. Bring back to the boil and thicken with a little cornflour or chicken granules, don’t go mad.
Serve with the cooked potatoes and gravy.