Sunday Roast Chicken

We love chicken in my home, which is probably why I have so many chicken recipes on my blog! The smell of this chicken roasting in the oven is enough to fall in love!…


1.5kg/3–3/1/2lb chicken
5ml/1 tsp paprika
5ml/1 tsp dried thyme
2.5ml/1/2 tsp dried tarragon
5ml/1 tbsp garliuc granules
15ml/l tbsp lemon juice
30ml/2 tbsp honey
45ml/3 tbsp dark rum
melted butter, for basting
300ml/1/2 pint/1/1/4 cups chicken stock lime quarters, to garnish

1 Place the chicken in a roasting tin and sprinkle With the paprika, thyme, tarragon, garlic granules and salt and pepper. Rub the mixture all over the chicken, lifting the skin and spreading the seasoning underneath it too.

Cover the chicken loosely With clear film and leave to marinate in a cool place for at least 2 hours or preferably overnight in the fridge.

2 Preheat the oven to 190°C/375°F/Gas 5. Blend together the lemon juice, honey and rum and pour over and under the skin of the chicken rubbing it in well.

3 Spoon the melted butter all over the chicken, then transfer to the oven and roast for 1.1/2—2 hours.

4 Pour the pan juices from the chicken into a small saucepan Keep the chicken warm while you make the sauce. Add the chicken stock to the pan and simmer over a Low heat for 10 minutes or until reduced. Adjust the seasoning and pour into a serving jug. Serve With the chicken and with lime quarters.