2 kg whole chicken (or chicken portions)
3 tbsp Ripe Gifts' Honey with Ginger
2 large onions
1 large or 2 small cinnamon sticks, broken into large pieces
Zest of one orange
salt and pepper
3 cloves garlic
1 head Garlic - optional
Small vegetables (potatoes, onions, carrots, butternut squash) - optional
Before using,
soak the pot and cover in water for 15 minutes. Drain. Wash the chicken
and rub the inside with salt and pepper. Place the garlic cloves, cinnamon
stick(s) and half the orange zest in cavity of chicken. Tie the legs together
and place in bottom of pot, on top of the roughly chopped onions. Rub
honey, pepper and the rest of the orange zest over the chicken. Season
with a pinch of salt. Place butternut squash, new potatoes whole garlic
head and other vegetables around the chicken.
Cover pot and place in a cold oven. Bake at 230°C (450°F) for
about 2 hours. If you prefer a very crisp chicken, remove the pot from
the oven after 1 hour 45 minutes. Take the vegetables out and pour the pot juices
into a saucepan for gravy-making. Then return the pot and chicken (without
lid) to the oven for crisping.
Low fat
variation: Try this recipe with the skin of the chicken removed.
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