Denise says:

Honey has to be the number one ingredient at Rosh Hashonah and this chicken enjoys a tasty combination of both sweetness and spice for the New Year celebrations. It is a slightly different way of flavouring a roasting chicken and I like to serve it with crispy citrus roast potatoes.
~ Requiring just 10 minutes to prepare, it is a tasty family meal that everyone will enjoy.

Serves: 6- 8
Freezing: Yes
Preparation Time: 10 minutes
Cooking Time: 2 hours plus 15 minutes standing time


2 teaspoons salt
1 teaspoon paprika – ideally smoked
½ teaspoon black pepper
1 teaspoon dried herbs
1 tablespoon sesame seeds
2 tablespoons honey
2 – 2 ½ kg roasting chicken

Garnish 1 tablespoon dried herbs, 1 tablespoon sesame seeds and 1 tablespoon fresh basil or parsley


1)In a small bowl, mix the herb spices together.
2)Remove and discard the chicken giblets. Rinse and pat dry the chicken.
3)Using a knife spread the honey over the skin of the chicken.
4)Sprinkle over the herb spice mix.
5)Preheat the oven to 200 C/ 400 F / Gas mark 6.
6)Place the chicken in an ovenware dish.
7)Add about 3 tablespoons of water to the dish.
8)Cover and roast for 2 hours.
9)Remove from the oven and leave to stand for 15 minutes before carving.

Serve the Stylish way:
Sprinkle with more dried herbs, sesame seeds and some chopped fresh basil or parsley.