Honey, cider and thyme pot roast chicken recipe
This golden roast chicken recipe makes an outstanding addition to any Sunday roast. The chicken is coated in a sweet honey butter and then cooked in cider.
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Cooking tools:
- Dutch oven
- Oven
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
Ingredients
- 4-6 fresh thyme sprigs
- 50g butter, softened
- 2kg free-range whole chicken
- 12 shallots, peeled and halved
- 500g carrots, trimmed and halved if large
- 3 celery sticks, quartered
- 2 fresh bay leaves
- 1 whole garlic bulb, halved horizontally
- 750ml dry cider
- 1 tbsp clear honey
- You’ll also need…
- Large flameproof casserole with a lid
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