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Country Style Roast Chicken with Roast Potatoes and Honey Glazed Carrots – Serves 4

This country style roast chicken recipe by the Sense of Taste Chef School is the easy dinner recipe that every home cook should have! This dish looks impressive, tastes amazing, and nobody will ever guess how easier it was to pull together!

The recipe provided easily serves four people.

Be sure to visit the official Global Knives SA store to shop the perfect knives for all your cooking adventures.



  • 1 x medium sized free range whole chicken
  • Oryx Salt and Pepper to season
  • 1 x generous bunch of fresh thyme with sprigs
  • 1 x Lemon – cut into Quarters
  • 1 x head of garlic cut into 4
  • 2 tablespoons of melted salted butter
  • 2 x large white onion cut into chunks
  • 1 x bunch of Carrots – simply wash them well – don’t peel them so no waste – and carrot tops keep to stuff into the cavity of the Chicken
  • 1 x medium sized potato per person – again washed – but do not peel – so no waste and skins make the potatoes more tasty
  • ¼ cup of canola oil
  • 2 cloves of crushed garlic for the sauce
  • 1 tablespoon of finely chopped fresh thyme for the sauce

Cooking The Chicken

  • Rinse the Chicken inside and out
  • Pat the chicken dry with paper towel
  • Generously Season with Oryx Salt and Pepper inside and outside the chicken
  • Then stuff the Chicken Cavity with the bunch of Thyme, the lemons quarters and the carrot tops – give the lemon quarters a squeeze as you put them in the cavity and put all the garlic in as well (don’t peel the garlic no need)
  • Then brush the Chicken all over with the melted butter and sprinkle with a bit more Oryx Salt and Pepper
  • Place the Onion Chunks into the roasting dish and pour in ½ cup of water
  • Place your Chicken on Top of the Onions in the Roasting Pan
  • Roast the Chicken at 170’C for 45 min and then allow to rest for 10 min
  • Then return to Oven and Roast at 200’C for 30 to 40 minutes so that you skin is golden brown and crispy – and very important when you cut between the chicken leg and thigh – the juices must run clear

Cooking The Carrots

  • Work on 3 to 4 medium sized carrots per person
  • Rinse and Wash Carrots (carrot tops keep to stuff into the chicken cavity)
  • Season with Oryx Salt and Pepper
  • And rub a ¼ teaspoon of cinnamon into the carrots and 1 teaspoon of honey
  • Coat the Carrots with a generous glug of Canola Oil
  • Roast in the oven at 200’C for about 10 to 15 min – until golden brown – the carrots must firm so a slight crunch – so be careful to not to overcook them

Preparing The Potatoes

  • Cut the Potatoes into Wedges
  • Season with Oryx Salt and Pepper
  • Place in Roasting Pan with ¼ cup of canola Oil and make sure you coat and run the potatoes with the Canola Oil
  • Roast in the oven at 200’C for about 30 minutes until golden brown, crispy and soft on the inside

Making The Sauce

  • Deglaze the roasting pan from the potatoes and chicken with some wine or even some beer about 1 cup full – scrap all the bits so that nothing is left in the roasting pans
  • Pour into a sauce pan – add the crushed garlic and add the chopped thyme reduce the sauce and cook the alcohol out and add ½ cup of water
  • Add a tablespoon of salted butter and season generous with Oryx salt and Pepper
  • And your sauce is ready – simple and delicious

Nothing beats an easy to make, and even easier to prepare thanks to your GLOBAL knife, roast chicken! Be sure to tag us at @globalknivessouthafrica when you try this recipe. Bon appetit!