Honeyed Roast Chicken with Cajun Spices
By Rowse
Published on 04 November 2022
This easy Sunday roast, glazed in honey, is so delicious it doesn't need any extra accompaniments and everything is cooked in one pan.Time and servings
1 hr 50 minsTotal time
30 minsPrep time
1 hr 20 minsCooking time
Ingredients
- 3 tbsp of rowse honey light & mild
- 3 tbsp of sherry vinegar
- 0.5 tsp of ground allspice
- 0.5 tsp of smoked paprika
- 1 pinch of salt
- 450 g of sweet potatoes, peeled, cut into chunks
- 450 g of new potatoes, scrubbed, left whole
- 450 g of butternut squash, cut into wedges, seeds removed, skin left on
- 250 g of chanteray carrots, scrubbed, left whole
- 450 ml of chicken stock
- 1 small bunch of thyme, leaves torn from the stems
- 1.5 kg of chicken, ovenready
- 4 tbsp of olive oil
- 1 pinch of black pepper
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.