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Honeyed Roast Chicken with Cajun Spices

Honeyed Roast Chicken with Cajun Spices

Brought to you by: Rowse

Prep time:

Cook time:

This easy Sunday roast, glazed in honey, is so delicious it doesn't need any extra accompaniments and everything is cooked in one pan.
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Ingredients

  • 4 tbsp olive oil
  • 3 tbsp Rowse honey Light & Mild
  • 3 tbsp sherry vinegar
  • ½ tsp ground allspice
  • ½ tsp smoked paprika
  • 1 small bunch thyme , leaves torn from the stems
  • 1 pinch salt
  • 1 pinch black pepper
  • 1½ kg chicken , ovenready
  • 450g sweet potatoes , peeled, cut into chunks
  • 450g new potatoes , scrubbed, left whole
  • 450g butternut squash , cut into wedges, seeds removed, skin left on
  • 250g chanteray carrots , scrubbed, left whole
  • 450ml chicken stock

Method

Step 1

Add the oil to a large plastic bag, then 1 tablespoon of honey, the vinegar, allspice, paprika and thyme plus a generous amount of salt and pepper and squeeze the bottom of the bag to mix.

Step 2

Add the chicken to the bag and seal the end tightly. Move the bag and chicken until completely coated in the honey glaze.

Step 3

Take the chicken out of the bag, draining off the oil and honey and transfer to a roasting tin.

Step 4

Add the vegetables to the oil and honey mix, seal the bag, shake to mix and set aside.

Step 5

Wrap the top and sides of the chicken loosely with foil then roast in a preheated oven set to 190°C/375°F/Gas 5 and roast for 20 minutes per 500g/1lb 2oz plus 20 minutes.

Step 6

40 minutes before the end of cooking, add the vegetables to the roasting tin with the oil and honey mix from the bag, baste the chicken then recover. Roast for 20 minutes then remove the foil from the chicken, turn the vegetables and drizzle the chicken and vegetables with the remaining honey. Roast for 20 minutes more until the chicken and vegetables are browned and the juices run clear.

Step 7

Transfer the chicken and vegetables to a serving plate. Add the stock to the pan juices, bring to the boil on the hob, scraping up the bits from the base of the pan and cook for 2-3 minutes. Strain into a gravy jug. Serve with the sliced chicken and vegetables.

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