This glaze has a great sweet and savoury balance. Basting during the roasting process helps make everything sticky and caramelised. The marinade is flexible – add a bit more of something, omit something else, it will still be delicious. Serve with mash.
PREP 15 minutes
COOK 1 hour
SERVES 4
INGREDIENTS
1 chicken, halved
(or you can use 4 thigh pieces)
Brown-sugar marinade
1/4 cup brown sugar
1/4 cup soy sauce
2 tablespoons Worcestershire sauce 2 tablespoons honey or maple syrup
1 tablespoon Dijon mustard
3 garlic cloves, grated
1 tablespoon olive oil, plus extra, for greasing
1 teaspoon smoked paprika
Salt and pepper
METHOD
Set up a bush or camping oven, or pre-heat a conventional oven to 200°C. Grease the base of your oven or a baking pan or tray with a bit of extra oil.
Place the chicken on the base or pan, skin-side up.
Mix all the marinade ingredients together in a bowl, seasoning with salt and pepper to taste. Set aside a small portion of the glaze to use as a baste during cooking. Then use the rest to brush the chicken all over, ensuring it’s well coated.
Place the chicken in the pre-heated oven. Roast for about 45 minutes to 1 hour. Baste the chicken with the reserved glaze every 15–20 minutes. If the skin starts to brown too quickly, cover the chicken loosely with foil.
The chicken is done when the juices run clear when you pierce it. The skin should be golden and crispy from the glaze. Remove the chicken from the oven and let it rest for about 10 minutes before carving.
Edited recipe extract from Gone Bush by Outback by Tom and Grandad, published by Pantera Press. Available now.
