Free Cooking Recipes

This recipe makes a change from the traditional roast. The chicken is coated with a barbecue sauce and roasted in the delicious juices. Alternatively, the sauce can be poured over an equivalent quantity of chicken drumsticks and thighs and cooked for I hour instead. Serve with jacket potatoes or boiled rice and seasonal or stir-fried vegetables.

SERVES 4
1 x 1.5 kg/31/2 lb oven-ready chicken
15 ml/1 tbsp of oil
salt and freshly ground black pepper
1 medium onion, finely diced
1/4 cup/60 ml/4 tbsp cider or sherry vinegar
1/4 cup/2 tbsp tomato purée (paste)
15 ml/1 tbsp clear honey
5 ml/1 tsp mustard powder
1 clove garlic, crushed
fresh watercress, to garnish
Oven temperature: 200 °C/400 °F/Gas 6

Directions:

1. Place the chicken in a roasting tin (pan). Rub the oil over the chicken and season with salt and pepper.
2. Roast the chicken for 30 minutes.
3. In a screw-top jar or bowl, mix together the remaining ingredients, apart (ram the garnish. Remove the chicken from the oven and pour the sauce over the bird.
4. Roast for a further 1 hour, basting frequently with the sauce. The skin will turn a rich, dark-brown colour.
5. Serve the chicken hot, garnished with fresh sprigs of watercress