Roast Chicken is one of our favourites in this house. My husband, Howard, says that chicken is definitely the best meat to eat and roast chicken makes the best Sunday lunch. Howard loves it and so does my son Ted. So when I tell them that we are having a roast chicken meal I know there will be no complaints.
Although cooking a whole chicken does take time and even I, occasionally, enjoys a quick roast on a Sunday. So for this recipe I have chosen to use chicken breasts. By using chicken breasts I still get a roast dinner but I don’t have to wait around for the chicken to cook.
If I was to make this recipe with a whole chicken I would rub the honey and butter all over the chicken before I cooked it. The honey and butter or ghee give the chicken a delicious sweetness and help to make the chicken succulent. It’s a simple way to have yummy roast chicken on the table with half of the fuss.
- Large mixing bowl
- Baking tray
- Carving/chopping board
- Ghee or unsalted butter x 4 tbsp
- Honey x 2 tbsp
- Chicken x 4 breasts
- Salt and pepper to taste
- Preheat the oven to 180°C or gas mark 4.
- Put a baking tray into the oven.
- Melt down the butter or ghee in a pan, if not already soft.
- Put the butter or ghee into the large mixing bowl.
- Add in the honey and the chicken breasts.
- Season the ingredients with salt and pepper.
- Place your hands in the bowl and spread the honey and butter as evenly as possible across the chicken breasts.
- Once all the breasts are covered set aside.
- Remove the baking tray from the oven and place the breasts in.
- Put the tray into the oven and cook for about 25 – 30 minutes. or until the chicken is golden brown.
- To check the chicken is cooked put a skewer in and if the juices run clear it’s cooked.
- Remove the chicken from the oven and put the breasts onto a carving/chopping board.
- Leave them to sit and rest for about 5 minutes before serving.
- Finally serve with roast potatoes and greens or whatever you fancy and enjoy.
Honey Butter/Ghee Chicken is a simple way to have a roast dinner on the table. I cooked my roast potato recipe to accompany the roasted chicken which is also in my NEW cookbook Gifts from Grandpa. The greens in this dish are a NEW recipe that will be coming soon. It took about an hour to make this dish and it still felt like we were having a roast. So this dish can be eaten as a quick Sunday lunch or dinner. The decision is yours. However you decide to eat this dish, as always, enjoy.
Do you have a quick Sunday lunch or dinner idea? I’d love to read about it. Let me know in the comments below and please don’t forget to like and follow me. Thank you. xxx