Sticky Hot Honey Roast Chicken

Crisp golden chicken, zesty lemon and a warming hot-honey glaze make a satisfying autumn supper.

Serves 4 | 10 minutes preparation | 40–45 minutes cooking

Ingredients

• 8 bone-in, skin-on chicken thighs
• 2 tbsp olive oil
• 3 garlic cloves, crushed
• 1 lemon, zest and juice
• 3 tbsp Home Farm MK Hot Honey or Habanero Extra Hot Honey, to taste
• 2 tsp chopped fresh thyme
• Sea salt and black pepper

Method

1. Heat the oven to 200°C (180°C fan). Pat the chicken dry and rub with olive oil, garlic, lemon zest, thyme and seasoning.
2. Arrange skin-side up in a roomy roasting dish, leaving space between the thighs. Roast for 25 minutes.
3. Mix the honey with the lemon juice. Brush a thin layer over the chicken and roast for another 15–25 minutes, checking regularly; if the glaze browns too quickly, cover loosely with foil. Reserve a little glaze separately before brushing if you want an extra drizzle at the end.
4. Use a clean food thermometer in the thickest part of a thigh, avoiding the bone: the centre must reach at least 75°C for 30 seconds. Cooking times are a guide, not a substitute for checking. Rest for 5 minutes; serve with the cooked pan juices, keeping any utensils that touched raw chicken away from ready-to-eat food.

From the Home Farm Kitchen

Patting the skin dry and leaving space between the thighs helps the chicken roast rather than steam. Add the honey glaze late so its sweetness caramelises without burning. For the extra-hot Habanero Honey, begin with 2 tbsp and add more to taste.

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Honey is not suitable for children under 12 months.