Food – Winter comforts
Cold nights are an excuse for slow cooked, hearty meals to nourish us…
HONEY AND TOMATO GLAZED ROASTED CHICKEN
Prep time: 1hr
1 whole chicken handful sage leaves, finely chopped 2 sprigs rosemary, chopped 2 sprigs thyme, chopped
3T butter salt and pepper
2 lemons, halved and squeezed slightly 1 cup honey
115g tomato paste
1 cup white wine
1 cup chicken stock
1 red, yellow, green pepper
4 baby marrows, sliced
1/2 small butternut cubed
1 sweet potato cubed
1. Preheat oven to 180°C. Pat chicken dry with kitchen paper towel. In a bowl mix butter and herbs together. Rub chicken with herb butter. Season with salt and pepper.
2. In a jug, place lemon juice, honey, tomato puree, white wine and chicken stock. Mix together to blend. Place the chicken in a deep oven roasting pan, add vegetables and pour the liquid mixture on top of chicken and vegetables, as well as the lemon halves.
3. Roast in oven for 45 minutes. Remove the lemons, drizzle chicken with drippings and roast for a further 10-15 minutes until chicken is golden brown and sauce is thickened. Serve.