Roast chicken with honey crust

Name: Roast chicken with honey crust
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1/2 untreated lemon; 2-3 stem(s) coriander or; 7-10 Tbsp Parsley; 1 (approx. 1.4 kg) ready-to-roast chicken; 7-10 Tbsp salt, white pepper; 7-10 Tbsp Oil; 1/4 l Chicken broth (instant); 3 medium-sized onions; 3-4 (approx. 500 g) Carrots; 750 g Potatoes; 2 Garlic cloves; 2 TABLESPOONS honey, 2 tablespoons soy sauce; 7-10 Tbsp Cayenne pepper

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1/2 untreated lemon
2-3 stem(s) coriander or
7-10 Tbsp Parsley
1 (approx. 1.4 kg) ready-to-roast chicken
7-10 Tbsp salt, white pepper
7-10 Tbsp Oil
1/4 l Chicken broth (instant)
3 medium-sized onions
3-4 (approx. 500 g) Carrots
750 g Potatoes
2 Garlic cloves
2 TABLESPOONS honey, 2 tablespoons soy sauce
7-10 Tbsp Cayenne pepper

Directions

1
Wash lemon hot, dry, grate peel. Cut lemon into slices. Wash the coriander and remove the leaves. Wash the chicken, season well. Fill with lemon slices and half the coriander
2
Roast on the oiled fat pan in a hot oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for 1 1/4-1 1/2 hours. After approx. 20 minutes pour on half the stock
3
Onions peel, in columns cut. Peel, wash and chop carrots and potatoes. After 30 minutes add the onions to the chicken and season. Little by little pour on the remaining broth
4
Peel and chop the garlic. Mix with honey, soy sauce, cayenne pepper and lemon peel. Spread the chicken with it about 15 minutes before the end of the frying time. Arrange everything and sprinkle with remaining coriander