1.5 kg fresh whole chicken
25g plain flour
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
Measure the marinade ingredients into a jug and stir until combined.
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.
Preheat the oven to 200°C/400°F/Gas 6.
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.
Mix the butter and flour together in a small bowl to make a paste (this is called beurre manié).
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.
Strain the sauce and serve with the carved chicken.