This is a very easy recipe, but makes for a succulent chicken with a great taste. The pairing of chicken with Marmite makes for an easy but perfect sunday roast.
1 whole chicken
5 cloves of garlic, crushed
1 Lime, halved
3 Tablespoons of Marmite
3 Tablespoons Butter
1 teaspoon honey
Salt/Pepper
Pat the chicken dry and fill it with the garlic and the lime. Tie the chicken. In a small pan warm 1 tablespoon of Marmite until just fluid - add the honey. Cover the chicken with the Marmite/Honey mixture and let rest in the fridge for one or two hours. Melt the butter together with the remaining Marmite and season with litte salt. Put the marmite butter in the fridge so it firms up.
Preheat the oven to 180° Celcius.
Put the butter mix under the skin of the breast - between skin and meat. Season the chicken with sea salt and freshly ground pepper. Place in the middle of the oven for about 45 minutes. Before carving, let rest for 10 to 15 minutes.