Glazed roast chicken with roast potatoes, tender stem broccoli, steamed kale and honey-glazed carrots

Last night we had our friends David and Neil over for dinner so I decided to cook this for the four of us. It’s from the brilliant Chilli Marmalade blog and can be found here:

http://chillimarmalade.com/2013/08/29/british-food-classic-glazed-roast-chicken/

As it’s from somebody else’s blog I’m not going to reproduce it here, just comment on the recipe and the practicalities of it.

I made the glaze whilst the oven was pre-heating. I don’t know if I over-heated it but it had the consistency of tar by the time I’d finished with it. (I know it’s supposed to be ‘sticky’ but really!) I also must’ve over-reduced it as I only had enough for one application, rather than the two that the recipe recommended.

The glaze gave the chicken a rather burnt appearance which was a little concerning but it turned out fine. When it came out it was delicious. I find it helpful to pop about 200ml of chicken stock in the base of the roasting dish which you can then use to baste the chicken regularly which helps to keep it all lovely and moist. The stock also combines with the glaze and the fat from the chicken to make a juice that you can use to make your gravy with later.

I accompanied it with roast potatoes, steamed broccoli and kale and some honey-glazed carrots. Add a touch of onion gravy (made with the glaze/stock/fat from the cooking chicken and the water I boiled the carrots in)Β and the whole thing was delicious. A lovely recipe that I shall certainly make again.

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About neilche

Hi. My name's Neil. I live in Brighton with my flatmate Alberto and I work as a Librarian at a local college. I like cooking, eating and socialising with friends. Which is what prompted me to start this blog. I cycle everywhere around town - it helps to work off the calories!
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4 Responses to Glazed roast chicken with roast potatoes, tender stem broccoli, steamed kale and honey-glazed carrots

  1. I like the sound of your honey-glazed carrots! Recipe, please πŸ™‚

    • neilche says:

      Well, seeing as you asked… πŸ˜‰

      It’s really very simple. I use Chanterey carrots (I think that’s the correct spelling – I’m at work, the carrots are at home in the fridge!) as they’re small and naturally sweet and tender.

      Boil the carrots for 10 minutes until they start to become tender.
      Remove from the heat. Drain the water off (I use it to make the gravy with) but retain 2-3 tablespoons worth.
      Pop a generous knob of butter into the saucepan along with the carrots and retained carrot water.
      Return to the heat and cook for a minute or so, stirring well to coat the carrots in butter.
      Drizzle 2 generous tablespoons of runny honey over the carrots and stir well to ensure that the carrots are covered.
      Remove from the heat.
      Place the carrots and the buttery, honey liquid in a roasting dish and roast in the oven for 10-15 minutes.

      Et voila! Honey-glazed carrots!

      There you go – enjoy!

      Neil
      x

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