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1 x 1.6kg chicken
2 cloves garlic, crushed
2 tbsp finely chopped mint
60g butter
juice of 1 lemon
1/4 cup honey
1.5 cups water
preserved ginger, to serve
chopped almonds, to serve |
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Method :
Preheat oven
to 180C. Remove excess fat pockets from chicken. Wash chicken and pat
dry with absorbent paper. Combine garlic and mint, spread under chicken
skin. Heat butter, lemon juice and honey in a medium pan, stirring well
to combine. Brush chicken all over with honey mixture; tie wings and
drumsticks securely in place. Place chicken on a roasting rack in a
baking dish. Pour water into dish. Bake 1 hour or until golden, brushing
with honey mixture. Serve with preserved ginger and almonds.
Serves 4-6
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