I really like the sweet and sour chicken thighs from EPI linked below, and I would like to try the recipe using a whole chicken instead. The recipe basically calls for browning the chicken pieces, frying some onions and carrots, putting the chicken pieces on top of the fried veg and pouring over a lemon juice, honey and water mix and cooking over low heat. The sauce, mingled with the onions, becomes like a chutney.
If I was to do this with a whoke chicken, should I turn the chicken a couple times to even out cooking? How long would it take to cook? I'm worried that the onions might burn because a big chicken will take longer than chicken pieces. I would double or triple the sauce. any other suggestions? Thanks!