Her sister, Sam, didn’t come home for the weekend so I let my younger daughter, Alex, exercise first prerogative over what food we would cook. She wanted apple pie, we baked apple pie. She peeled the apples and made rosettes with the apple skin. She always does that. It was already dark when I asked her what she wanted for dinner and when she said “honey roast chicken”, I wondered who would go out and pick limes from the tree. Not me, for sure. It had been raining and the garden is often swarming with toads when it’s wet. Not Alex either who’s more scared of toads than I am.
So, we asked her dad. And Speedy did oblige albeit with a bit of grumbling. When he came back from picking the limes he told us, a little irritably I must say, that next time, we should decide on the menu before it got dark. Whether that’s because he encountered a toad or some other creature, I don’t know. But since he got the limes, we had honey roast chicken for dinner like Alex wanted.
Honey Roast Chicken
Place the chicken in a baking dish wide enough to contain the pieces in a single layer.
Mix together the rest of the ingredients. I did not specify the amount of honey, salt and pepper because how much you will need depends on the volume of citrus juice you have and what kind of balance you prefer. Some like tang over sweet; others prefer the opposite.
When the sauce is to your liking, pour over the chicken. Mix to coat each piece of chicken well. Cover the dish, stick in the fridge and allow to marinate for at least an hour, turning the chicken pieces over after 30 minutes.
Preheat the oven to 325F.
Cover the baking dish with foil. Roast the chicken for 50 minutes.
Take the chicken out of the oven. Turn up the oven temperature to 400F. Peel off the foil. Return the chicken to brown for about 10 minutes.
Serve the honey roast chicken with mashed potatoes and vegetable salad.
If there are juices left in the baking dish, you can skim off the fat on the surface and serve the remaining liquid as a side sauce.