Honey roast chicken with salt and Szechuan pepper crust

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Honey roast chicken with salt and Szechuan pepper crust
Honey roast chicken with salt and Szechuan pepper crust

Random recipe review

My lips are tingling


A different way to crust a chicken - Chinese peppercorns are an acquired taste, I think this is nice.

The Judge
Servings:Serves 2 with leftovers for sandwiches
Calories per serving:165
Ready in:1 hour 45 minutes
Prep. time:15 minutes
Cook time:1 hour 30 minutes
Recipe author:Chef
First published:17th January 2013
The ingredients

Based on Lyn Hall's excellent "Cookery Course" book ( ISBN 1-84091-348-7 ) but using a mixture of black pepper and Szechuan peppercorns


Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

Mise en place

  • Preheat the oven to 180° C (350° F - gas 4)
  • Remove the chicken from any packaging and pat dry. Keep cool.


  1. Lyn's tip is to cut the tips of the wings off to prevent then from tangling in the oven rack. I've never had that problem, but it can't do any harm.
  2. Smear the bird with the softened butter and then paint with the honey
  3. Sprinkle the skin with the salt and pepper
  4. Place the garlic, herbs and spices in the cavity
  5. Put the chicken on a rack over a roasting tray and roast for 45 minutes
  6. Leaving the chicken in the oven, tun the heat off and leave it to cook for a further 45 minutes as the oven cools down. If the roasting tray has dried out a little, add a splash of water to invigorate the juices for the salad dressing.
  7. Remove and serve immediately.

Serving suggestions

Serve with a green salad and plain basmati rice. Mix the jelly with a dash of olive oil to make a dressing for the salad.

See also

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