Roast chicken with honey glazed carrots

Directions

• Step 1 For the Chicken: Preheat oven to 180C or 160C fan-forced.
• Step 2 Rinse the chicken with cold water and pat dry with paper towels. Season with salt and pepper. Drizzle over some oil and rub over the chicken. Place chicken on a small rack in a large baking dish. Tie the legs together with string. Roast for 50-60 mins. When the chicken is done, its skin will be crisp and golden and a meat thermometer will register 82C when inserted into the thickest part of the thighs. Allow the chicken to rest after cooking for at least 15 mins before serving.
• Step 3 For the Honey Glazed Carrots, Potatoes and Silverbeet: While chicken is cooking, heat a heavy-based medium-sized frying pan over high heat until hot. Add the oil, carrots and potatoes. Reduce heat to medium-high and allow vegetables to cook undisturbed for about 5-7 mins until they start to brown.
• Step 4 Add the ginger and spices. Cook for a further 5 mins over low-medium heat, tossing occasionally until vegetables are browned on all sides.
• Step 5 Add the honey, cook for 2 mins, or until slightly caramelised. Add the butter and allow to melt completely. Stir in the flour and cook for 1 min, pour in the chicken stock and continue to stir until completely incorporated and just thickened, about 2 mins. Add the silverbeet and toss gently until completely wilted.
• Step 6 Serve the chicken on your favourite platter accompanied by honey glazed carrots, potatoes and silverbeet.

Recipe courtesy of taste.com.au
Serving size 4