Oven roast chicken with root vegetables
Rub the chicken with salt to dry the skin and leave in a cool place for a few hours. Brush off the salt, and rub the chicken with cardamom, ginger and crushed coriander seeds. Stuff it with roughly chopped tart winter apples, onion, garlic and rosemary.
Cut carrots and whatever winter roots you have available into thick matchsticks, mix with oil, honey, ginger and sugar, and put the chicken on the vegetable bed. Cover (well, not entirely!) with slices of butter and then roast in the oven that was pre-heated to 240 C and then turned down to 200 C when you insert the chicken. Cook for app. 80-90 minutes.
Cut carrots and whatever winter roots you have available into thick matchsticks, mix with oil, honey, ginger and sugar, and put the chicken on the vegetable bed. Cover (well, not entirely!) with slices of butter and then roast in the oven that was pre-heated to 240 C and then turned down to 200 C when you insert the chicken. Cook for app. 80-90 minutes.
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