Lemon, Garlic and Thyme Roast Chicken with a Honey Miso Glaze, Orange Braised Fennel and Roasted Veg
There is nothing simpler than a roast chicken, but there are ways you can elevate it to the next level. Follow this recipe for a lighter take on your traditional roast which is full of flavour.
Serves 4
For the chicken:
1. Take the chicken out of the fridge at least 30 minutes before roasting and heat the oven to 220C/200C fan.
2. Place the chicken in a large roasting tin on a bed of roughly chopped onions, carrots and fennel. Add some garlic cloves still in their skin and lots of thyme. Stuff the chicken with more garlic, thyme and half a lemon.
3. Rub soft butter all over the chicken and underneath the skin to keep it moist. Place the jersey royal potatoes around the chicken to soak up all the roasting juices as they cook.
4. Season the chicken all over and turn the oven down to 200C/180C fan. Roast for 90 mins (depending on your size of bird) basting regularly with any juices.
5. After 40 minutes pour over the glaze made from the zest of a lemon and its juice, along with a tablespoon each of miso and honey.
5. Leave to rest covered in tin foil for at least 30 minutes before carving.
For the braised fennel:
1. Fry the fennel in a little oil with some seasoning until caramelised. Add butter at the end and baste in the pan.
2. Place in a small roasting tin with the zest of an orange and its juice.
3. Add 150ml chicken stock and roast for 30 mins until syrupy and cooked through.
For the roast jersey royals:
1. Once the chicken is cooked, put the potatoes back in the oven for 30 more mins shaking the tin regularly until golden.
For the gravy:
1. Add 250ml dry white wine to the juices and vegetables from the chicken roasting tin. Reduce before adding chicken stock and simmering. Strain, add a knob of butter, check the seasoning and serve (a dash of Worcestershire sauce adds a nice umami flavour).
For the roasted veg:
1. Simply roast the carrots with some olive oil, thyme and seasoning for 25-30 minutes at 200C/180C fan. 15 mins before they are ready drizzle with honey.
2. Roast the asparagus for 15 mins with some olive oil, lemon juice and seasoning.