19 Mar Soy and honey roasted chicken with mature gouda and coleslaw
Ingredients
- 1 Whole chicken
- 1 lemon skin pricked with a fork
- 30 ml honey
- 30 ml Good quality soy sauce
- 4 Nectarines, cut in half and stone removed
- 4 Shallots, cut in half and skin on
- Some olive oil and butter for roasting
- 1 small Purple cabbage, shredded
- 1 small Green cabbage, shredded
- 2 medium sized Carrots peeled and grated
- 1 cup of your favourite mayo
- Handful of parsley and chives, chopped
- Salt and pepper to taste
- 30 ml Willow Creek blood orange flavoured olive oil
- 100 grams President Mature Gouda, shaved
- Some pomegranate rubies and halved naartjies to serve
Instructions
- Preheat your oven to 200 degrees Celsius.
- Place the lemon inside the chicken cavity and tie the legs together with kitchen twine to secure.
- Mix together the honey and soy and baste the chicken every 10 minutes during the 1-hour cooking time.
- Place the nectarines and shallots in a baking tray, season to taste and dab with some butter. You can also drizzle over some olive oil for extra flavour. Roast in the oven until caramelised and slightly browned.
- Mix the purple cabbage, green cabbage and carrot together and place in the fridge.
- Mix the mayo, herbs, seasoning and olive oil together and place in the fridge. Minutes before you serve you can mix the mayo with the cabbage mix and the cheese otherwise it will wilt too much.
- Once the chicken is cooked, serve it with the coleslaw, roasted nectarines and shallots, pomegranate rubies, naartjies and a chilled glass of Demi Sec.