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Crispy Brown Roast Chicken
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Papaya, Pineapple & Chilli Glazed Chicken

A simple fruit sauce to enhance the flavour of whole roasted chicken

Author: Heidi Roberts
Ingredients
  • 1 large papaya
  • 3-4 slices fresh pineapple slices
  • 1 juiced lime
  • 1 clove garlic
  • 1 medium scotch bonnet chilli
  • 6-8 small cherry tomatoes
  • 2 Tbsp Rapeseed Oil
  • 3 Tbsp Honey
  • salt & pepper to taste
Instructions

  1. Peel and de-seed the papaya

  2. Peel, core and slice the pineapple

  3. Peel the garlic clove

  4. In a blender jug add all of the ingredients

  5. Wizz in the blender until all ingredients are smooth

  6. Taste for seasoning (you might like more salt or lime juice)

  7. Pour over the chicken and cook in a 180°C/350°F oven for approximately 60-75 minutes. The chicken is done when a skewer is inserted into the thigh and the juices run clear. If the juices are a bit pink cook for another 8-10 minutes

  8. Remove the chicken from the roasting pan and place on a platter, cover with foil and allow to rest or 5-10 minutes before slicing

  9. Add a bit of dry white wine to the pan with the fuity, firey juices and warm to get all of the bits off the pan. Pour into a jug to pour over the chicken when serving