Sweet & Sticky Christmas Roast Chicken

By Foodies of South Africa · 110 min

Ingredients

Instructions

1. Make the glaze: in a small pot or saucepan, combine the Selati Golden Brown Sugar, apple juice, butter, Worcestershire sauce, mixed spice powder, crushed garlic, salt, pepper and cornflour.
2. Set the pot over medium heat and simmer, whisking, until the butter melts, everything is well combined and the sauce thickens.
3. Preheat the oven to 180°C on fan-assist.
4. Pat the whole chicken dry with paper towel and place it breast side up in a roasting dish. Put four apple quarters and the rosemary inside the cavity, and arrange the lemon halves and remaining apple pieces around the chicken. Brush or pour the glaze over the entire chicken, lemon and apple until evenly coated.
5. Cover with foil and roast for about 1 hour.
6. Remove the foil and baste the chicken with the juices in the bottom of the dish. Roast uncovered for a further 15 to 20 minutes, until the chicken is cooked through and the skin is golden brown and crispy.
7. Carve the chicken and serve with the sticky pan juices, a squeeze of roasted lemon and the softened apples.

Summarized from Foodies of South Africa's video. Watch it for the details.

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