Piquant, sticky, sweet and very easy roast chicken

Sticky roast chicken

This is so easy to make it almost doesn’t count as cooking. There’s some chopping, a bit of shake-rattle-and-roll and – if you’re feeling ambitious – the jointing of a chicken. That’s about it.

Don’t say I never spoil you, because the end result is out of all proportion to the effort that goes in. A finger-licking sticky sweet dish that could be comfort food, or something to serve to friends.

The one thing though, make sure you use a decent bird – free range, and slow reared if at all possible. Something with some real flavour. Those super market cheapies just end up as texture to hang the sauce on.

This is the sort of food I turn to after a day working away in front of my computer. More specifically in this case, after a sunny Sunday worshipping at the screen of the Great God Apple. Sigh. Them’s the breaks. So, of you’re knackered and in need of reviving comfort food. Food that is also healthy (if you don’t eat the skin, is that possible?). Then look no further.

Finger lickin’ sweet sticky chicken
Feeds four with sides and much licking of fingers

1 chicken -jointed into 8 pieces
1 large lemon
2 dessert spoons of grain mustard
1 dessert spoon runny honey
A small glug of olive oil
3 clove crushed garlic
A little smoky paprika, Cayenne pepper or BBQ seasoning
Sea salt and black pepper

Squeeze the lemon into a jar and add all the other ingredients except the chicken. Screw the lid on tight and shake it like a demon.

Arrange the chicken pieces in one layer in a roasting tray and pour over the sauce. Rub it in with your hands turning the chicken. A couple of times. Sprinkle over the paprika, Cayenne or BBQ seasoning and season with some salt and pepper.

Roast at 180C for 40 minutes, then turn the chicken pieces and roast for another 15-20 minutes. Rest for 5-10 minutes under some foil and serve with some green vegetables.

9 Responses to “Piquant, sticky, sweet and very easy roast chicken”

  1. shuhan

    LOVE food that makes you lick your fingers after. even better if there’s no effort involved. YUMMMM.

  2. Vicky @ Ursine Cuisine

    Oh yummy! I second Shu Han – this looks like food that should be eaten with fingers. I always refer to these dishes as an alchemist’s dream – there is no earthly reason why the combination should be as good it as it is, but it IS!

    Really rediscovering roast chicken at the moment, as have just embarked on a pretty gruelling work/training/parenting marathon and craving comfort food, so consider this bookmarked!

  3. Ziu

    I can never ever understand people who dont eat the skin. What is the point of putting all the lovely spices and butter and what-not on something that you then discharge?! Blasphemy! :)

  4. Mike

    Hey! New fan here, your blog/recipes are definitively sumptuous! Started with the Saag Gosht, then the Soothing and spicy curry, both are now regular meals in our house.. Attempted this one last night, foolishly putting the fan oven on at 200C, coming back 40 minutes later to pure charcoal. I cried. I am going to attempt it again tonight! :)

  5. The Grubworm

    Hi Mike, welcome, and I’m really glad you like the recipes. I’ve done the same thing with oven temperatures before, and now always err on the lower side of temperatures after similar charcoal-fuelled tears… I hope if goes well tonight!

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