You may also like
Categories:Viewed: 61 - Published at: a year ago
Ingredients
- 1 whole 3-4 Pound Chicken, Giblets Removed
- 2 whole Leeks With The Leaves Removed And Sliced
- 2 whole White Onions, Sliced
- 1 pound Carrots, Peeled And Roughly Chopped
- 3 stalks Celery, Roughly Chopped
- 1/4 cups Olive Oil
- 13 cups Honey
- 1 Tablespoon Minced Ginger
- 1 teaspoon Minced Garlic
- 1 Tablespoon Kosher Salt
- 1 Tablespoon Pepper
Method
- Preheat oven to 400 degrees F.
- In a roasting pan, place all of the vegetables just scatter them around.
- Place the chicken, breast side up on top of them.
- In a medium sized bowl whisk together the olive oil, honey, ginger, garlic, salt and pepper until it becomes a little paste-like.
- Rub the paste onto the chicken and pour any left over paste over the vegetables.
- Feel free to add more salt or pepper at this point.
- We like things peppery at my house so I sprinkled some more over the vegetables and chicken.
- Place the chicken in the preheated oven and roast uncovered until brown, about 30-40 minutes.
- At this point, baste the chicken with the pan juices, cover with tinfoil and continue roasting about 1-2 hours more until the juices run clear.
