Gordon Ramsay's wild honey-glazed roasted chicken recipe

• 1.2 kg (2.6lbs) chicken
• 1 lemongrass stalk, finely chopped
• 2.5 cm nob of galangal (or root ginger) finely chopped
• 1 red chilli, finely chopped
• 1 tbsp fish sauce
• 2 tbsp wild honey or good quality honey
• 1 tbsp rice wine
• 1 orange, zest and juice
• 1 tbsp dark soy sauce
• 4 tbsp vegetable oil
• 1 small handful of holy basil

1. Preheat the oven to 220C/Fan 200C/Gas 7.
2. Place the chicken in a large roasting tin.
3. Mix together all the ingredients in a bowl, except the holy basil.
4. Pour the marinade over the chicken, rub into the skin and scatter the holy basil leaves around it.
5. Place the one of the squeezed orange halves in the cavity of the chicken.
6. Cover tightly with tin foil, place in the oven and cook for 30 minutes.
7. After 30 minutes, remove the foil and baste the chicken with its juices and marinade.
8. Reduce the heat to 180C/Fan 160C/Gas 4 and cook the chicken for another 30-40 minutes, until the juices of the chicken run clear when the thickest part of the thigh is pierced with a skewer.
9. Remove from the oven and stir the liquid at the bottom of the tin to release any sticky areas.
10. Allow the chicken to rest for 10 minutes.
11. Place the chicken on a serving platter and drain off all the liquid and juices, stirring them together.
12. Pour over the chicken and serve.

chicken, stalk, root ginger, red chilli, fish sauce, honey, rice wine, orange, soy sauce, vegetable oil, handful of holy basil

Taken from www.lovefood.com/guide/recipes/12509/gordon-ramsays-wild-honeyglazed-roasted-chicken (may not work)