Roast chicken is probably one of the most popular Sunday roast dishes, and for good reason. Chicken is easy to prepare, flavourful and an excellent source of high-quality protein.
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Serves: 4 people
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2 tsp Apple Cider Vinegar
1 pinch Black Pepper
3 cloves Garlic
1 tsp Ground Cinnamon
1 tsp Ground Cumin
2 tbsp Honey
1 tbsp Olive Oil
1 pinch Salt
2.2 kg SuperValu Free Range Whole Chicken
4 portions Vegetables
1. Preheat the oven to 230°C/gas mark 8.
2. Mix together the garlic, honey, olive oil, vinegar, cinnamon, cumin and a pinch of salt and pepper in a small bowl to make a paste, then rub the paste evenly over the chicken.
3. Place the chicken in a roasting tray and roast in the oven for 20 minutes, then reduce the heat to 190°C/gas mark 5 and cook for 1 hour 20 minutes, until the chicken is fully cooked.
4. Remove from the oven and allow to rest for 10 minutes before carving.
*Serve the chicken with roast vegetables.
Tip: Pierce the skin of the chicken to allow the glaze to flavour the meat.