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Roast chicken with honey-glazed carrot, potato and silverbeet recipe
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Prep Time:
10 minutes
Cook Time:
80 minutes
Total Time:
90 minutes
Ingredients:
  • 1.65kg Australian Whole Chicken
  • 60ml olive oil
  • 450g brushed potatoes, peeled, cut into 2.5cm pieces
  • 4 carrots, peeled, thickly sliced diagonally
  • 2cm-piece ginger, peeled, finely chopped
  • 1.25 gm ground cumin
  • 1/2 tsp ground coriander
  • 28.60 gm honey
  • 20g butter
  • 2 tsp plain flour
  • 185ml chicken stock
  • 180g silverbeet, trimmed, leaves chopped
  • Flat-leaf parsley leaves, to serve
Instructions:
  • Preheat your oven to 180°C (160°C fan-forced). Pat the chicken dry with paper towel.
  • Season the chicken generously with salt and pepper. Drizzle the chicken with 1 tablespoon of oil and massage to coat evenly. Arrange the chicken on a small rack in a large baking dish, then tie the legs together with kitchen string. Roast in the oven for 50-60 minutes, or until the skin is crispy and golden and a meat thermometer reads 82°C when inserted into the thickest part of the thighs. Let it rest for 15 minutes before serving.
  • Heat the rest of the oil in a medium heavy-based frying pan over high heat. Add potato and carrot and cook without flipping for 5-7 mins until they start to brown. Stir in ginger, cumin, and coriander, and cook on medium-low heat for 5 mins until vegetables are evenly browned.
  • Drizzle in the honey and cook with a gentle stir for 2 minutes until the veggies are lightly caramelized. Then, toss in the butter and cook until fully melted.
  • Sprinkle in the flour and cook, stirring constantly for 1 minute. Pour in the stock and cook, stirring, for 2 minutes until the sauce is slightly thickened and well combined. Add the silverbeet and toss until wilted.
  • Arrange the vegetables elegantly on a large serving platter. Place the chicken on top and garnish generously with fresh parsley before serving.

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