<p>Without a doubt, a feast without juicy whole roasted chicken is non-existent in our home. To us it symbolizes home, gatherings, holidays, laughter, joy, long conversations. Yes, all that and even more. It symbolizes love, family and of course - good food. We tried all kinds of roasted chicken. Stuffed chicken, spicy chicken, mediterranean chicken, chicken with indian spices, but this one is by far our favorite - incredibly tasty whole roasted chicken with black chai and honey glaze. The glaze creates such a perfect, golden caramelized skin and the meat is tender and juicy - ahh, so good. You can make it for Thanksgiving, Christmas, Sunday roast, Birthdays or even if you really want to impress your loved ones - they will love it.</p>
Preheat the oven to 180 °C / 355 °F. Quarter the onions and halve the carrots. Grease a large stainless steel skillet (or any other baking dish) with olive oil. Add the onions, carrots and cloves of garlic to the skillet. Pat dry the chicken, using paper towels, season with salt and black pepper and place it over the vegetables. Put half of the lemon inside the chicken’s cavity. Don't truss the chicken. Add the sage leaves and place in the oven.
Roast the chicken 20 minutes, then lower the heat to 140 °C / 285 °F and roast for another 20 - 25 minutes per 500g / 17 oz. of the chicken in our case bake first roast the chicken for 20 minutes and then of another hour and 10 minutes.
Prepare the glaze. Add the black chai to the boiling water and set aside for 5 minutes. Place over low heat, add the honey and let it dissolve. Stir occasionally. Remove from the heat. Fifteen minutes before our chicken is roasted brush it with the black chai glaze. And then glaze it two more times, every 5 minutes. Serve with the sauce and vegetables.