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Cajun roast chicken, veg & spicy gravy
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Total Time:
1 hour 40 minutes
Elevate your roast dinner with a bold and delicious spice blend.
Ingredients:
  • 1 x 1.6 kg whole free-range chicken
  • 1 teaspoon dried oregano
  • 2 teaspoons smoked paprika
  • 2 tesapoons cayenne pepper
  • 1 teaspoon allspice berries
  • 1 orange
  • 1 bunch of fresh thyme
  • olive oil
  • 1 onion
  • 750 g carrots
  • 1.25 kg potatoes
  • 4 cloves of garlic
  • 2 tablespoon runny honey
  • 1 organic stock cube
  • 1 tablespoon plain flour
Instructions:
  • Preheat the oven to 200ºC/gas 6. Place the chicken on a clean board. Crush dried herbs, spices, sea salt, black pepper in a pestle and mortar. Add orange zest, half the thyme leaves, 1 tablespoon of oil. Rub the spice mix all over the chicken. Peel and chop onion and 1 carrot; place in a roasting tin. Sit the chicken on top, drizzle oil on the skin. Add zested orange half in the chicken; reserve the other. Roast at 180ºC/gas 4 for about 1 hour 15 minutes until golden and juices run clear. Parboil potatoes for 5-6 minutes, drain, steam dry, scuff edges, season, roast with unpeeled garlic for 50 minutes. Parboil remaining carrots for 4 minutes, drain, steam dry, season, mix with honey, thyme leaves, orange juice, oil; set aside. When chicken is cooked, remove from oven. Roast carrots, check potatoes, turn oven up to 200ºC/gas 6. Make gravy: dissolve stock cube in 750ml boiling water. Place the roasting tin over medium heat, sprinkle in flour, scrape bottom, darken flour, add stock, boil, simmer for 5 minutes. Strain gravy. Serve roast veg with cajun chicken and spicy gravy.

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