Mary Berry's orange and honey roast chicken recipe

Mary Berry's orange chicken recipe is a real family favourite. This roast chicken is infused with orange juice and drizzled in honey for a summery twist. With just a little preparation the day before, you can serve Mary's delicious roast chicken for your family's Sunday lunch. A quick but tasty marinate sets this dish apart from your standard roast chicken.

This recipe serves 6 people and will take around 1hr and 30 mins to prepare and cook. It's the perfect alternative to your usual Sunday roast option. This Mary Berry classic is easy to make and any leftovers can be stored in an airtight container in the fridge for up to 2 days. We'd recommend reheating thoroughly before serving or serve cold with a light, freshly prepared salad.

Why not elevate your roast chicken by adding some delicious sage and onion stuffing with our super easy recipe.

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Ingredients

• 1.5 kg fresh whole chicken
• 25g butter
• 25g plain flour

For the marinade

• 600ml orange juice from a carton
• 3 cloves garlic, crushed
• 3 tbsp soy sauce
• 4 tbsp runny honey
• 1 large tbsp fresh thyme leaves, chopped

Method

1. Measure the marinade ingredients into a jug and stir until combined.
2. Take two large poly bags and put one inside the other. Put the chicken inside the bags and pour over the marinade. Securely tightly and leave to marinate in the fridge overnight.
3. Preheat the oven to 200°C/400°F/Gas 6.
4. Remove the chicken from the marinade and sit in a roasting tin. Roast in the preheated oven for about 1 hour 30 minutes (20 minutes per 450g [1 lb] and 20 minutes over). During the final 15 minutes of cooking, remove any fat from the bottom of the tin and pour the marinade over the chicken. Return to the oven and continue to roast until the chicken is tender. If it starts getting too brown, cover with a piece of foil.
5. Mix the butter and flour together in a small bowl to make a paste (this is called beurre manié).
6. Remove the chicken from the roasting tin and set aside to rest. Slide the tin over a high heat on the hob and, using a small hand whisk, add small amounts of beurre manié and whisk to thicken the sauce.
7. Strain the sauce and serve with the carved chicken.