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- Serves 4
- Preparation time 15 mins
- Cooking time 2 hours
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- 1 Whole Free-range Chicken 1.4 kg or 1 Whole Yellow Loué Chicken 1.5 kg
- 8-10 sprigs Rosemary
- 1-2 tbsp Olive oil
- Salt, pepper
- 2 tbsp Honey
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- Preheat the oven to 230°C/450°F/Gas
- 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/360°F/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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