Sunday Roast Chicken

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  • 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

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.

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.

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

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.

4 Ingredient Crockpot Pot Roast