From the photo, the chicken looks more burnt than sticky but I can assure you all it was delicious. We are not great chicken skin eaters in this family so I did not mind the skin burnt as the meat underneath was lovely and tender.
In this recipe, I have used a marinade to give the bird extra flavour and it tasted lovely, minus the skin. If you are a family that love chicken skin then you can always cover the chicken with tin foil. It should help to stop the skin from burning and then you can remove it twenty minutes before the end of the cooking process. That should crisp up the skin nicely.
For this recipe I used an organic chicken from our local butchers, Frenchies Farm Organic Butchers Shop. I understand that not everyone can afford to buy organic but I have to inform you that it will help to save a lot of lives if you do decide to take the plunge. Plus I always buy a chicken much bigger than we need and then freeze the leftovers. Remember, chicken stock can be made from the bones as well which I think, saves us a fortune in stock cubes.
When you buy organice it means working with nature, not against it. It also means higher levels of animal welfare, lower levels of pesticides, no manufactured herbicides or artificial fertilisers and environmentally sustainable management of the land and natural environment. Therefore this means more animal welfare. Organic meat means that the animals are treated to the very highest of standards of welfare. Animals that are organically reared are free from drugs, antibiotics and wormers.
Frenchies have assured me that the chickens they buy are treated and reared to the highest standards. The chickens live a happy, healthy life and they even have a photo on the wall of the birds living freely. I believe that if you eat a healthy chicken you will reap the benefits of the lifestyle that animal has lived.
- Mixing bowl
- Baking tray
- Chicken x 1 (preferably organic)
- Tommy K or tomato puree x 2 tbsp
- Honey x 1 tbsp
- Tasmari or soya sauce x 1 tbsp
- Mustard Seeds
- Salt and Pepper to taste
- Start by weighing and measuring your ingredients.
- Mix together the tommy k or tomato puree, honey, tasmari or soya sauce, mustard seeds and salt and pepper to taste.
- Brush the mixture over the chicken and under the skin.
- To remove the skin from the chicken, carefully slide your fingers between them and move it back until all of the skin has lifted from the breast and thighs.
- Then brush the mixture under the skin as well as on top.
- Leave the chicken to marinade in the fridge overnight.
- Before cooking the chicken, preheat the oven to 200ºC.
- Take the chicken out of the fridge 30 minutes before cooking it.
- Put the chicken into a baking tray and place in the oven.
- The size of the chicken will determine how long it needs.
- The chicken I bought was just over one kilo in weight.
- For every 500g is about 25 minutes then you add 30 minutes on at the end of the cooking process.
- So it took about 1 hour 20 minutes to cook the bird.
- To test if the chicken is cooked, put the skewer into the breast and if the juices run clear, it’s done.
- And remember, if you like the skin, then put the tin foil over the top of the chicken and baking tray.
- Remove the tin foil about 20 minutes before the end of it cooking to crisp up the skin.
- Once cooked, remove from the oven and leave to cool for at least twenty minutes before carving the bird.
Sticky Roast Chicken is a recipe that does take a little bit of planning, but if you can, it makes a great dinner or lunch time treat. We eat this meal with roasted potatoes cooked in the chicken fat from the baking tray and boiled green beans. I highly recommend giving it a try as I’m sure you will not be disappointed. As always, if you do try this recipe, then please enjoy.