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Roast Chicken
Ingredients
- 1.5kg chicken
- 25g butter
- 4 small onions, peeled and halved
- 4 large rooster potatoes, scrubbed clean and halved
- 4 pork sausages, each chopped into 6 pieces.
- 2 teaspoons fresh thyme leaves
- 3 tablespoons balsamic
- 1 tablespoon honey
- 50ml good olive oil
- Handful flat leaf parsley
Method
Set your oven to 220oc.
Rub the butter all over the chicken and season with salt.
Place in hot oven for 15 minutes.
Add the onions, potatoes and thyme and cover with foil. Lower to 160oc.
Cook for another hour. Strain off the juices into a pan and allow the chicken to rest.
Fry the sausages in a pan until golden and cooked through. Warm the juices and whisk in the honey, vinegar and mustard.
Whisk in the oil, and check the seasoning. Add to the sausages.
Mix in the parsley.
Carve the chicken and arrange on the potatoes and roast onions.
Drizzle over the dressing.
