At home pairing ideas


Honey and Spice Glazed Roast Chicken


Ingredients

  • 1 Whole Chicken 
  • 2 Tablespoons Honey 
  • 2 Tablespoons Olive Oil 
  • ½ Teaspoon Ground Cinnamon 
  • ½ Teaspoon Smoked Paprika Salt and Pepper 
  • 3 Sprigs Rosemary
  • 500g Baby Potatoes
  • 250g Shiitake Mushrooms 
  • 2 heads Celeriac
  • 500ml Cream 
  • 500ml Milk 
  • Water 
  • Seasoning 
  • 65g Butter

Method

Preheat oven to 180˚C. Mix honey, oil, cinnamon, paprika, salt and pepper in a small bowl. Sprinkle cavity of chicken with salt and pepper. Fill with rosemary sprigs and lemon slices. Brush outside of chicken with half of honey glaze mixture. Roast chicken for 30 minutes. Then glaze with remainder of honey mix and continue roasting for approximately 45 minutes. Add potatoes to chicken tray during last 45 minutes.

Trim the skin off the celeriac, then chop up the white flesh into small pieces. Put into a saucepan and cover with cream, milk and a little water. Season lightly and cook until the celeriac is quite soft. Puree well with the butter.

Add mushrooms to chicken tray for last 45 minutes.

Check the cooking of the chicken by making a slit down the side of thigh. Dish will also work well with Broccoli to add some colour to plate.