A timeless French classic elevated by the woody, deep notes of Kampot Black Pepper PGI. A honey-pepper glaze that forms an irresistible golden crust.
Ingredients — serves 4
- 1 free-range chicken (approx. 1.6 kg)
- 3 tbsp acacia honey
- 1.5 tsp freshly ground Kampot Black Pepper
- 4 garlic cloves
- 1 unwaxed lemon
- 3 tbsp olive oil
- Fresh thyme, fleur de sel
Method
- Marinade: Mix honey, olive oil, lemon juice, 2 crushed garlic cloves and 1 tsp pepper. Coat the chicken and marinate for 30 minutes.
- Cooking: Roast at 200°C (390°F) for 1 hour, basting every 20 minutes.
- Finishing: Grill for 5 minutes to crisp the skin. Rest 10 minutes before carving.
Inspiration d'Asie tip
Grind Kampot Black Pepper directly over the chicken as you carve. The double use — marinade and finish — reveals two aromatic layers: the depth of cooked pepper and the freshness of raw pepper.