Honey Roast Chicken with Winter Roots
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| Serves | 4 to 6 |
| Prep time | 20 minutes |
| Cook time | 2 hours, 15 minutes |
| Total time | 2 hours, 35 minutes |
| Meal type | Lunch, Main Dish |
| Misc | Child Friendly, Serve Hot |
| Occasion | Birthday Party, Casual Party, Christmas, Easter, Formal Party, Halloween, Thanksgiving, Valentines day |
| Region | British |
| By author | Karen S Burns-Booth |
A delicious one-pan method of cooking a family meal or Sunday roast; slow-roasting is a great way to keep the chicken tender and moist. And, by adding the root vegetables to the roasting tin, it infuses them with plenty of flavour as well as saving on the washing up! Created for Organic UK as part of February's Thrifty & Organic Meal Planner.
Ingredients
- 1 organic whole chicken (between 1.65 and 1.95 kilos)
- 65g organic butter (cut into slices)
- 3 tablespoons organic honey
- 375g organic carrots (peeled and cut into small even sized batons)
- 375g organic onions (peeled and quartered)
- 1 small organic swede (peeled and cut into even sized chunks)
- 1 kilo organic potatoes (peeled and cut into even sized pieces)
- salt and freshly ground black pepper (to taste)
Optional
- gravy made with chicken juices and plain flour
Note
A delicious one-pan method of cooking a family meal or Sunday roast; slow-roasting is a great way to keep the chicken tender and moist. And, by adding the root vegetables to the roasting tin, it infuses them with plenty of flavour as well as saving on the washing up! Created for Organic UK as part of February's Thrifty & Organic Meal Planner.
Directions
| Step 1 | Pre-heat oven to 160C/325F/Gas 3. Brush a large roasting tin with some of the butter that has been melted and smear the rest over skin of the chicken, pressing the slices down firmly. Spoon the honey over the buttered chicken and season well with salt and freshly ground pepper. |
| Step 2 | Place the chicken in the roasting tin and arrange the root vegetables around it, then cover with foil and place in the oven. Cook for 1 hour then remove the foil, turn the vegetables over with a large slotted spoon and then cook uncovered for between 45 and 50 minutes more. |
| Step 3 | Turn the heat up to 220C/450F/gas 7. Cook for a further 15 minutes to crisp up the roots and chicken skin, then remove the chicken and roots from the tin. Cover the chicken loosely with foil and leave to rest on a plate for at least 10 mins before carving. Keep the roots warm in the oven and then serve with any pan juices mixed with a little flour and water to make a gravy. |
| Step 4 | NB: If the honey starts to burn after the foil has been taken off the chicken and roots, add a little water to the tin. |
