Preheat the oven to 230ºC/450ºF/Gas 8. Pat dry with kitchen paper and allow the chicken to come to room temperature.
Stuff half of the rosemary into the chicken and brush the chicken with oil all over. Season with salt and pepper. Place the chicken into a roasting tin and place in the centre of the oven and cook for 15 minutes.
Then turn the oven down to 180°C/360ºF/Gas 4 and cook for a further 40-60 minutes.
Meanwhile chop the remaining rosemary and mix with honey, drizzle over the chicken for the last 10 minutes of cooking time. Before serving switch off the oven and allow the chicken to rest for 10 minutes in the oven with the door slightly ajar, or in a warm place.
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This elegant cut of venison is quick to cook and looks superb on the plate3 SERVINGS
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