Honey-mustard roast chicken with bubble & squeak

Honey-mustard roast chicken with bubble & squeak

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(3 ratings)

Prep: 20 mins Cook: 1 hr, 50 mins

Easy

Serves 4
Try a twist on the traditional roast chicken with a honey-mustard glaze and bubble & squeak to use up leftover mash

Nutrition and extra info

Nutrition: per serving

  • kcal610
  • fat26g
  • saturates11g
  • carbs65g
  • sugars21g
  • fibre8g
  • protein34g
  • salt1.05g
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Ingredients

  • 3 onions, each cut into 6 wedges

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 6 carrots, cut into large chunks

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 1 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1.6kg whole free-range chicken

    Chicken

    chik-en

    Chicken's many plus points - its versatility, as well as the ease and speed with which it…

  • 3 tbsp soft butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 small pointed or Savoy cabbage, around 200g, finely shredded
  • 4 spring onions, sliced

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 500g leftover mashed potatoes

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 1 heaped tbsp Dijon mustard
  • 1 tbsp clear honey

Method

  1. Heat oven to 200C/180C fan/gas 6. Boil the onions and carrots for 4 mins. Drain, then toss with the oil in a roasting tin. Sit the chicken in the middle, smear with 1 tbsp butter and season everything well. Roast for 1½ hrs, giving the veg a stir once or twice during cooking.

  2. Meanwhile, cook the cabbage and spring onions in 1 tbsp butter in a pan until tender. Stir into the mash, season, then shape into 4 cakes. Set aside.

  3. When time is up, check the chicken is cooked through. If it is, mix the mustard and honey, drizzle over the chicken and roast for 5 mins more. Remove and allow to rest.

  4. Meanwhile, melt the remaining 1 tbsp butter in a non-stick frying pan. Fry the cakes for 4-5 mins or each side until golden and hot.

  5. If you like, remove one whole breast and one leg from the chicken to be cooled, covered and chilled to use in Winter cobb salad the next day (see 'Goes well with'). Carve the rest of the chicken and serve with the cooking juices, veg and bubble & squeak.

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Comments, questions and tips

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Comments (3)

rozmorgan's picture
5

This was really delicious and a fantastic different take on Sunday Lunch. I will certainly make this again.

libby0's picture
4

I loved the bubble and squeak, I may blanch the cabbage next time as I like it soft.

The honey mustard chicken was delicious I wish I was a good chef who could make more of a sauce from the drizzle because there was not enough juices for us.

The roast veg was great but next time I will keep them whole, as soon as I cut onions they fall apart and over cook.

amjones's picture
4

Gorgeous! Especially the honey mustard drizzle. The veggies the chicken was roasted on were soft and full of flavour and the bubble and squeak a lovely change.

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