Sticky honey glazed roast chicken
1 whole Chagfarm Woodland Reared Organic chicken
4 tablespoons soft brown sugar
3 tablespoons soy sauce
5 tablespoons Chagfarm Honey
Preheat oven to 180 degrees celsius
Place the sugar, soy sauce and honey into a saucepan and cook on medium heat until the sugar has melted and the ingredients have combined
Place the chicken in an oven dish and pour over the honey glaze. Place in the oven and cook for approximate 60 minutes or until the juices run clear, basting regularly with the glaze.
Allow to rest for 10 minutes before serving
Watercress, Mango and Chicken Salad - great for lunches
150gms of Asparagus spears
1 Mango - peeled, stoned and cut into cubes
100gms of red grapes
250 gms of cooked chicken cubed (Preferably Chagfarm Woodland reared chicken)
85gms (1 bag) Watercress
45ml/1tbsp of pumpkin seeds
zest and juice of 1 orange
2.5ml/1/2 tsp of dried chilli flakes
5ml/1 tsp of honey
salt and freshly ground pepper
Cook The Asparagus spears in boiling waterford 2 mins
Wash and halve the grapes
Place the asparagus, mango, grapes and chicken in a serving bowl. Add the watercress and pumpkin seeds.
Place the dressing ingredients together in a bowl and whisk together with a fork. Drizzle the dressing over the salad and lightly toss to mix. Serve straight away.
You can keep any leftovers for the following day.
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