Juicy honey roast chicken and new potatoes, a match made in heaven.
Ingredients
- 1.5 kg chicken
- 3 tbsp runny honey
- salt and freshly ground black pepper, freshly ground
- 20 g chicken stock cubes, (2 x 10g)
- 200 boiling water
- 500 g small Jersey Royal potatoes, washed
Instructions
- Preheat the oven to 220C gas 7.
- Place the chicken into a deep large casserole dish, large enough to take the bird.
- Spoon over the honey over the chicken and rub it in well. Season well with salt and pepper.
- Place the chicken uncovered in the oven for 15 minutes until a nice colour.
- Remove the chicken from the casserole and add the boiling water, stock cubes and potatoes. Place the chicken back into the casserole dish with the lid on and pop back into the oven.
- Cook for a further 15 minutes, then turn down the heat to 180C gas 4. Cook for a further 45 minutes to 1 hour, or until the chicken is cooked and 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.
- When the potatoes are cooked, remove with a slotted spoon.
- Pour the chicken stock into a small pan 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.
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Nutrition Facts
Honey Glazed Pot Roasted Chicken
Amount per Serving
Calories
363
% Daily Value*
Fat
19
g
29
%
Saturated Fat
5
g
31
%
Trans Fat
1
g
Cholesterol
90
mg
30
%
Sodium
887
mg
39
%
Potassium
593
mg
17
%
Carbohydrates
24
g
8
%
Fiber
2
g
8
%
Sugar
10
g
11
%
Protein
25
g
50
%
* Percent Daily Values are based on a 2000 calorie diet.
