Fresh herb and honey chicken

For me, one of the most satisfying and rewarding moments of a roast chicken is the first taste of the skin. The ingredients for this recipe will produce a deliciously rich, caramelised skin and fragrant roast meat. Allow a minimum of 2 hours for marinating, overnight is even better.

Fresh herb and honey marinade

⅓ cup	Fresh parsley, finely chopped
⅓ cup	Fresh mint, finely chopped
⅓ cup	Fresh coriander, finely chopped
2 Tbsp	Honey
¼ cup	Orange juice
3 Tbsp	Soy sauce
3 Tbsp	Grapeseed oil
2 Tbsp	White wine vinegar
2 tsp	Fine salt

Chicken

1 ⅔ kgs

Chicken, whole or pieces (Main)

Directions

1. Mix all marinade ingredients together.
2. Butterfly the chicken by cutting out the backbone using kitchen scissors or a knife.
3. Place the chicken in a large plastic ziplock bag with the marinade and seal closed.
4. Massage the marinade into the chicken and repeat every half hour.
5. After 2 hours heat oven to 180C, remove chicken from the bag, drain off excess marinade and cook flat, bone side down in a roasting dish for 1 hour.
6. Use a pastry brush to baste the roasting juices over the chicken every 20 minutes. Test chicken is cooked by inserting a knife into the thickest part of the leg, when removed the juices should run clear.
7. Carve the chicken, dividing the thighs and drumsticks, slice the breasts and arrange on a platter or serve directly on to plates, serve with ruby grapefruit, avocado and rocket salad.