Summer Honey Roasted Chicken with Traffic Light Salad | Classic Roast with a Twist! 

Dive into the summer vibes with our delectable Honey Roasted Chicken accompanied by a vibrant Traffic Light Salad! We’re revisiting the classic roast chicken recipe, but Simon’s here to add an irresistible twist. If the cumin, smoked paprika, honey, and soy medley wasn’t enough, wait until you see our chicken’s unique spa treatment. Oh, and that Traffic Light Salad? It’s an explosion of fresh mango, juicy tomatoes, and crunchy asparagus, ready to tantalize your taste buds.

Serves 4

Ingredients:

For the Chicken:

– 1 whole chicken (about 1.4 kg or 3.09 pounds)

– 2 tablespoons olive oil

– 2 tablespoons honey

– 1 tablespoon soy sauce

– 1 teaspoon ground cumin

– 1 teaspoon smoked paprika

– 1/2 teaspoon ground coriander

– 1/2 teaspoon ground cinnamon

– 1/2 teaspoon garlic powder

– 1/2 teaspoon onion powder

– Salt and black pepper to taste

For the Traffic Light Salad:

– ¾ cup chopped tomatoes

– 6 asparagus spears (cut into small pieces, blanched for 3 minutes in salted boiling water, then refreshed in ice water)

– 1 cup peeled, diced fresh mango

– 1 tablespoon white balsamic vinegar (or your preferred balsamic vinegar)

– Pinch of flake salt

Instructions:

1. Preheat the Oven: Preheat your oven to 190°C (375°F).

2. Prepare the Chicken: Pat the chicken dry with paper towels and place it in a roasting pan or on a baking sheet.

3. Make the Seasoning Paste: In a small bowl, combine the olive oil, honey, soy sauce, ground cumin, smoked paprika, ground coriander, ground cinnamon, garlic powder, and onion powder. Mix well to create a flavourful seasoning paste.

4. Season the Chicken: Using your hands or a brush, rub the seasoning paste all over the chicken, ensuring even coverage. Sprinkle the chicken with salt and black pepper to taste.

5. Roasting the Chicken: Place the seasoned chicken in the preheated oven. After the first 10 minutes, cover the chicken with foil. Continue roasting for about 1 hour and 15 minutes or until the internal temperature reaches 64°C (taking into account carryover cooking during resting). Let it rest for 15-20 minutes, and the internal temperature will increase to 74°C (165°F) in the thickest part of the thigh.

6. Prepare the Traffic Light Salad: In a separate bowl, combine the chopped tomatoes, blanched asparagus, diced mango, white balsamic vinegar, and a pinch of flake salt. Stir to combine.

7. Rest and Carve: Once the chicken is done, remove it from the oven and let it rest for about 15-20 minutes before carving. This allows the juices to redistribute and the chicken to become more tender.

8. Serve: Slice the roast chicken and serve it with the Traffic Light Salad.

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