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Honey & pepper roast chicken with herb pilaf


  • Wash the rice well and then drain for 30 mins.
  • Preheat oven to 180°C.
  • Then put 2 finely sliced garlic cloves and the thyme into the chicken's cavity and place in a large oven tray. Generously brush with melted butter and honey, and push a large metal skewer through the legs and the tip of the breast. Sprinkle with plenty of pepper and salt and cook in the oven for 45 mins.
  • Then turn the heat off and leave the chicken in the oven for another 45 mins, before portioning.
  • After 25 mins of the chicken resting, heat the vegie oil in a large heavy-bottomed pan and gently saute the onion and 2 crushed garlic cloves until softish. Add the butter and rice and cook for 2-3 mins until opaque, continually stirring. Then add the stock and seasonings. Mix well and bring to the boil. Turn the heat right down, cover and simmer very gently for 8 mins. Then turn the heat off and leave for 5 mins, before stirring through the chopped herbs and serving with the chicken.
  • from Lyn Hall of La Petite Cuisine Cooking School by Nico Landeris


  • 225 gm basmati rice
  • 1 whole chicken
  • 4 garlic cloves
  • 5 sprigs of thyme
  • melted butter
  • melted honey
  • coarsely ground pepper
  • sea salt flakes
  • 2 tbsp vegetable oil
  • 1 medium onion, finely diced
  • 15 gm unsalted butter
  • 450 ml chicken stock
  • 3 tbsp chopped parsley
  • 2 tbsp chopped dill
  • 1 tbsp chopped mint

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