Our dear friend Marwan, aka Cupid, gifted us some fabulous culinary tools for our wedding back in the summer of 2015. One of those super tools was a 'vertical roaster'. If you follow me on Snap Chat you would have seen how awkward I felt sliding the bird on this 'vertical roaster thingy'. But oh boy, once I saw how beautifully cooked our bird looked and how lovely the juices had flowed to the veggies lying beneath it, I was sold. This was one happy bird dancing on a pole! No pun intended.
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Citrus Honey Roast Chicken with Root Veggies
Preparation Duration: 15 minutes
Total Duration: 1 hr 20 minutes (of which 1 hour is baking time aka. free time for you!)
Ingredients:
1 kg - 1.2kg fresh whole chicken
2 tbsp olive oil
sea salt
fresh thyme sprigs
fresh rosemary sprigs
3 cups of cubed potatoes
1 cup of chopped parsnip
1 garlic bulb (leave skin on)
Citrus Honey Glaze:
3 tbsp fresh orange juice
1 tbsp lemon juice
2 tbsp oliv eoil
2 tbsp honey raw
50 gr unsalted butter
couple thyme leaves
Total Duration: 1 hr 20 minutes (of which 1 hour is baking time aka. free time for you!)
Ingredients:
1 kg - 1.2kg fresh whole chicken
2 tbsp olive oil
sea salt
fresh thyme sprigs
fresh rosemary sprigs
3 cups of cubed potatoes
1 cup of chopped parsnip
1 garlic bulb (leave skin on)
Citrus Honey Glaze:
3 tbsp fresh orange juice
1 tbsp lemon juice
2 tbsp oliv eoil
2 tbsp honey raw
50 gr unsalted butter
couple thyme leaves
Instructions: Preheat oven to 220C
1. Thoroughly clean chicken with salt & lemon and pat dry.
2. Rub 1 tbsp olive oil and sea salt all over chicken and start to loosen the skin. Gently place a couple fresh rhyme sprigs between skin and chicken.
3. Wash & cut potatoes, parsnips and garlic bulb and toss in 1 tbsp olive oil, salt and rosemary sprigs
4. Place chicken over vertical roaster (OR in roasting pan) and allow to roast for approx an hour, basting 2 -3 times in between.
Glaze:
1. Place all ingredients in small sauce pan and simmer for 5-7 minutes until thickened.
2. Once the chicken has been roasting for about 30 minutes spoon the glaze over the entire chicken every 10 minutes.
3. After 1 total hour of roasting check the temperature of the chicken. The meter should read 80C.
4. Let chicken rest for 15 minutes before carving and serving with additional glaze on the side.
Suggestions: Lemon roasted asparagus, sautéed spinach with garlic or some fresh corn on the cob would go beautiful with this dish.
1. Thoroughly clean chicken with salt & lemon and pat dry.
2. Rub 1 tbsp olive oil and sea salt all over chicken and start to loosen the skin. Gently place a couple fresh rhyme sprigs between skin and chicken.
3. Wash & cut potatoes, parsnips and garlic bulb and toss in 1 tbsp olive oil, salt and rosemary sprigs
4. Place chicken over vertical roaster (OR in roasting pan) and allow to roast for approx an hour, basting 2 -3 times in between.
Glaze:
1. Place all ingredients in small sauce pan and simmer for 5-7 minutes until thickened.
2. Once the chicken has been roasting for about 30 minutes spoon the glaze over the entire chicken every 10 minutes.
3. After 1 total hour of roasting check the temperature of the chicken. The meter should read 80C.
4. Let chicken rest for 15 minutes before carving and serving with additional glaze on the side.
Suggestions: Lemon roasted asparagus, sautéed spinach with garlic or some fresh corn on the cob would go beautiful with this dish.