Roast Chicken with a Honey & Clementine Glaze

Total: 1 hr 30 mins

Our roast chicken gives turkey some stiff competition in the festive bird department, thanks to its sticky-sweet coating of clementines, honey and tamari, with a splash of rice vinegar for bite. ’Tis the season, ’tis it not?

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613 kcal
(per portion)

Ingredients you'll need

2½5kg avg. whole chicken
60g honey
3 tbsp tamari
1½ tbsp brown rice vinegar
3 garlic cloves
3 clementines

You'll need

Large roasting tin

Step by step this way

1.
Preheat your oven to 190°C/Fan 170°C/Gas 5. Take the chicken out of the fridge, unwrap it and remove the giblets (you can save them for making stock – see our tip). Pop the chicken in a roasting tin and set it aside for 30 mins-1 hr to come to room temperature.
2.
Meanwhile, make the honey and clementine glaze. Add the honey to a small bowl and mix it with 2 tbsp tamari and 1 tbsp brown rice vinegar. Peel and grate or crush the garlic and add it to the bowl. Squeeze the juice from 1 clementine and stir it into the bowl to make a marinade.
3.
Quarter the remaining clementine and pop it inside the chicken.
4.
Spoon the clementine marinade all over the chicken to coat it. You can tie the legs together with kitchen string to keep them neat, or leave them as they are. Loosely cover the chicken with foil, scrunching it onto the sides of the tin. Slide the chicken into the oven and roast for 1 hr.
5.
After 1 hr take the chicken out of the oven, remove the foil and baste the chicken with the tin juices. Slide back into the oven, uncovered, and roast for another 20 mins.
6.
Take the chicken out of the oven and check if it’s done by inserting a skewer into the thick part of a thigh. If the juices run clear, it’s ready. If not, slide back into the oven for another 5-15 mins.
7.
When the chicken is cooked, take it out of the oven and set it on a warm plate or board, loosely covered with foil, to rest for 20 mins before carving. Serve it in slices, with the tin juices spooned over the top.

Tip
It's all gravy
You can make a thicker gravy with the tin juices while the chicken is roasting if you like. Pour the juices into a jug and let them sit for 10 mins, so any fat will rise to the surface. Skim the fat off. Top up the juices with stock or white wine. Melt 1 tbsp butter in a small pan and stir in 2 tbsp flour. Cook and stir for 2-3 mins, then slowly whisk in the juices and stock till they're smoothly combined. Bring to the boil, then turn down the heat and simmer for a few mins till the gravy has thickened slightly.
Tip
On the side
A creamy parsnip gratin is perfect with this roast chook. Peel and thinly slice 4-5 parsnips and arrange them in an ovenproof dish. Mix together 300ml full cream milk, 150ml double cream and 150ml vegetable stock with a spoonful of mustard and 1 tbsp thyme leaves. Season and pour over the parsnips to cover them. Scatter a handful of grated full flavoured hard cheese and bake on the bottom shelf of your oven for about 11/2 hrs till the pasrsnips are tender (you can cook the gratin below the chicken).
Tip
Giblet Stock Tip

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