Ingredients
-
-
1
-
1
-
2 - 4
-
1
-
3
-
3 - 4
-
350
-
-
-
1
-
2
-
2
-
1
-
1
Directions
Honey, Vanilla, and Thyme Roasted Chicken, Don’t be put off by the ingredients – honey and vanilla – with chicken! Surprisingly, they complement each other very well A perfect sunday roast , I can not get over how good this recipe is We left out the potatoes as the veg and chicken were enough for us, and we used chicken pieces instead of whole chicken and it was serious ah-ma-zing For the gravy we mixed the juices from the vegetables and chicken with cream and corn flour and it was just excellent My husband – who is not a roast veg fan – commented on how good it was It’s also a PERFECT December dish as everything was in my veggie box and we still have rosemary and thyme growing in the garden Fantastic recipe, thanks!, I can not get over how good this recipe is We left out the potatoes as the veg and chicken were enough for us, and we used chicken pieces instead of whole chicken and it was serious ah-ma-zing For the gravy we mixed the juices from the vegetables and chicken with cream and corn flour and it was just excellent My husband – who is not a roast veg fan – commented on how good it was It’s also a PERFECT December dish as everything was in my veggie box and we still have rosemary and thyme growing in the garden Fantastic recipe, thanks!
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Steps
|
1
Done
|
Pre-Heat Oven to Gas Mark 6/400f/200c. |
|
2
Done
|
Pick the Thyme Leaves Off and Discard the Stalks and Finely Chop the Leaves. |
|
3
Done
|
in a Bowl, Put the Knob of Butter and Add Half of the Chopped Thyme and the Grated Garlic and Give It All a Good Mix. |
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4
Done
|
Lift the Skin of the Chicken With Your Fingers and Push the Herbed Butter Underneath the Skin (you Need to Be Very Gentle as to not Tear the Skin). |
|
5
Done
|
Season the Chicken Well Inside and Out. |
|
6
Done
|
Slightly Warm the Honey in Another Bowl. |
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7
Done
|
Split the Vanilla Pod Lengthways and Scrape the Inside With the Back of a Knife and Mix Into the Warmed Honey. |
|
8
Done
|
Add the Remaining Chopped Thyme Into the Honey Mixture. |
|
9
Done
|
Place the Chicken Into a Roasting Tray and Pour the Honey Mixture All Over the Chicken and Pour 100ml of Chicken Stock Into the Tray. |
|
10
Done
|
For the Roast Vegetables, Peel the Swede, Parsnips and Carrots and Cut Into Equal Sized Chunks. |
|
11
Done
|
Peel the Onion and Cut Into Wedges. |
|
12
Done
|
Pick the Rosemary Leaves and Roughly Chop Them. |
|
13
Done
|
Toss All the Vegetables in a Little Oil, Add in the Rosemary and Season It Well and Place Them in Another Roasting Tray. |
|
14
Done
|
Cook the Chicken in the Centre Shelf and the Vegetables in the Bottom Shelf. |
|
15
Done
|
the Vegetables Will Take About 30-35 Minutes to Cook (but the Tray Needs to Be Shaken and Vegetables Turned Over Every 15 Minutes but Be Careful not to Break Them). |
