Spicy Honey Roasted Chicken


Type of dish : main dish
Level of difficulty : extra patience
Mood : happy

My family used to have new year’s eve bbq. We’ll have it at mom’s frontyard using large grill. Usual menu are sate ayam, grilled fish, sate udang, corn cob and es cincau  nata de coco.
This year was different, my sister was out of town for duty, same goes to her hubby. Me n hubs planned to stay home with kids, while mom and Athalla spend their time at mom’s. But on usual Sunday visit to play mini soccer with Mas Fatih, Athalla spotted a banner for New Year Giant Fireworks at our residence. He immediately requested for sleepover. Well why not.

I already planned to try this dish since my electric oven had grill function and… I haven’t used it, not even once. But to serve this for new year’s eve seemed impossible because it’s time consuming. So i decided to serve it for new year’s lunch. We bought our dinner outside, soup & sate it is. But looked who fall asleep at 10 pm, the kids! Fireworks was awesome though, 1,5 hours straight. I watched through our bedroom’s window.

Well ok, back to the dish. I got the recipe from Mbak Depe MPASI Rumahan. She’s inspired by none other than Mr. Jamie Oliver. I’ve done some adjustment according to what’s available in my pantry.

Whole chicken (approx. 1 kg)
Marinated sauce
200 ml plain yogurt
Fresh rosemary, chopped
Fresh thyme, chopped
1 tsp mixed italian herbs
1/2 tsp dry oregano (i added)
3 tsp salt
150 ml honey
1 tsp smoked paprika (i added)
1/2 tsp chilli powder (i added)
2 cloves garlic, grated
50 ml olive oil
1 lemon
1 medium onion

Clean chicken throughly. Rub the skin with salt until smooth. This is done to get rid of the bad smell. Rinse it well.
Meanwhile, mix all ingredients A. Spread onto the chicken, let it sit for 15 minutes.
While waiting, mix all ingredients B. After 15 minutes, apply it to the chicken. Give it a ‘massage’.
Cut the lemon in half. Prick the skin all over. Do the same thing with onion. Stuffed them inside the chicken. Close the opening with toothpicks. Seal the bowl with plastic wrap. Pop it into the fridge for 4 hours, 6 hours max.
Preheat oven 220 degree C (may vary depends on your oven). Prepare your roast attachment.
After 4 hours, take the chicken out. Placed the roast attachment inside the chicken. Roast it in the oven for 1 3/4 – 2 hours. Placed potato wedges inside the oven in the last 30 minutes. Boiled marinated sauce leftover for dipping sauce.


After the chicken is done, let it sit inside the oven for 30 minutes to lock the juice inside the flesh.
Prepare potato and steamed baby veggies for side dish. Served roast chicken with mayo, chilli sauce or honey marinated sauce for dipping. Enjoy…

Happy New Year 2013… 🙂

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