Roast Chicken, White Truffle Honey Glaze & Lemon

Instructions

Bring chicken to room temperature. Pat dry, season well, and rub with olive oil. Place with garlic and thyme.

Cook at 180°C for 50–70 minutes, basting occasionally, until golden and crisp.

Mix white truffle honey with lemon juice and zest.

Brush over the chicken in the final 10 minutes and return to the oven to caramelise.

Rest for 10 minutes, then serve with pan juices.

1 whole free-range chicken

2 tbsp white truffle honey

1 lemon (zest and juice)

2 tbsp extra virgin olive oil

2 garlic cloves, lightly crushed

A few sprigs of fresh thyme

Sea salt and freshly cracked black pepper

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