Recipe

Honey, Vanilla, And Thyme Roasted Chicken Recipe

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Ingredients

50 g butter .
2 parsnips .
3-4 garlic cloves, grated .
2 sprigs fresh rosemary .
2 carrots .
350 ml chicken stock .
1 bunch fresh thyme .
For roast vegetables .
1 vanilla pod or 1/2 tsp vanilla extract .
1 swede .
1 onion .
3 tbsps clear honey .
4 large potatoes .
salt & freshly ground black pepper .
100 ml whipping cream .
1 (1 1/4 kg) whole chickens .
salt & freshly ground black pepper .
1 dash vegetable oil .
salt & freshly ground black pepper .
For the mash

Directions

Step #1 Pre-heat oven to gas mark 6/400F/200°C.
Step #2 Pick the thyme leaves off & discard the stalks & finely chop the leaves.
Step #3 In a bowl, put the knob of butter & add half of the sliced thyme & the grated garlic & give it all a good mix.
Step #4 Lift the skin of the chicken with your fingers & push the herbed butter underneath the skin (you need to be very gentle as to not tear the skin).
Step #5 Spice up the chicken well inside & out.
Step #6 Slightly warm the honey in another bowl.
Step #7 Split the vanilla pod lengthways & scrape the inside with the back of a knife & mix into the warmed honey.
Step #8 Add the remaining sliced thyme into the honey mixture.
Step #9 Place the chicken into a roasting tray & pour the honey mixture all over the chicken & pour 100ml of chicken stock into the tray.
Step #10 For the roast vegetables, peel the swede, parsnips & carrots & cut into equal sized chunks.
Step #11 Peel the onion & cut into wedges.
Step #12 Pick the rosemary leaves & roughly chop them.
Step #13 Toss all the vegetables in a little oil, add in the rosemary & season it well & place them in another roasting tray.
Step #14 Cook the chicken in the centre shelf & the vegetables in the bottom shelf.
Step #15 The vegetables will take about 30-35 mins to cook (but the tray needs to be shaken & vegetables turned over every 15 mins but be careful not to break them).
Step #16 The chicken will take about 1 hr to cook, basting it with the juices every 15 mins as well.
Step #17 Meanwhile, to make the mash, peel the potatoes & chop them into large chunks & boil them in seasoned water until soft.
Step #18 Mash the potatoes & add the butter & season it well.
Step #19 Pass it through a sieve to get rid of any lumps & cover to keep warm.
Step #20 Once the chicken is ready, remove this from the tray & transfer onto a serving dish.
Step #21 Cover up the chicken with foil wrap & let it rest for 20 mins.
Step #22 Using a spoon, skim off the excess fat from the juices in the roasting tin & then add the remaining stock to the tray, scrape & mix with the juices.
Step #23 Pour the juices into a saucepan & bring it to boil for about 5 mins.
Step #24 Whip the cream lightly.
Step #25 Add 2tbsp of the whipped cream into gravy in the saucepan & when it has warmed through remove this from heat.
Step #26 Strain the gravy into a serving jug.
Step #27 Add the remaining cream to the mashed potatoes & mix in thoroughly.
Step #28 Re-heat if necessary in a pan or in the microwave.
Step #29 Transfer the roast vegetables into a serving dish.
Step #30 Serve all together & carve at the table.
Enjoy the Honey, Vanilla, & Thyme Roasted Chicken recipe

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Honey, Vanilla, And Thyme Roasted Chicken Recipe

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