Whole Roasted Chicken & Veggies
Recipe by: Chef Jason Roberts
- 3 lb chicken
- Extra-virgin olive oil
- 1 tablespoon fennel seeds
- 1 teaspoon white peppercorns
- 1 teaspoon sea salt flakes
- 1 to 2 large parsnips
- 2 pears
- 250g Brussel Sprouts
- 6 sprigs of fresh thyme
- 1 tablespoon of Taylor Pass Native Flower honey
- 5 tablespoons of butter
- 150g mushrooms
Crush the fennel seeds, white peppercorns and sea salt flakes together in a mortar and pestle.
Pre-heat oven to 200°C/400°.
Place chicken into the base of a heavy based oven proof Skillet or onto a baking tray.
Coat the chicken in extra-virgin olive oil breast side up, season heavily with the spice mix.
Place chicken into the oven and set to cook for 40 to 45 minutes, the best way to test for doneness is to push a digital thermometer in between where the thigh meats the carcass (temperature should be 165°F/73°C). The chicken should be golden brown in colour before removing from the oven. Remove from oven and allow to rest for 15 minutes before carving.
To cook the parsnips and pears, place into a skillet, Add in a couple of tablespoons of olive oil, a good pinch of salt and place straight into the oven to cook with the chicken, these will take a good 35 to 40 minutes. Once cooked, throw in a nob of butter, the honey and the fresh thyme; place over a medium heat and continue to glaze gently as the honey will start to caramelised and the thyme start to throw its scent, finish with a little cracked pepper.
For the brussel sprouts, place into a separate skillet along with a good splash of olive oil, a little salt and set to cook for 35 to 40 minutes in the oven with the chicken, I like when the brussel sprouts start to caramelised and go quite dark in colour, once cooked remove from the oven and add another little knob of butter away from the heat and allow to rest for a few moments before serving.
- Remove the chicken from the skillet or baking dish and set-aside, place pan over moderate heat to heat up any juices, add in the mushrooms along with the knob of butter and continue to cook for a couple of minutes till mushrooms wilt.
Chef Jason Roberts uses our Taylor Pass Native Flower honey to give the chicken that special taste. To shop this honey, click here.