Name: Lemony herb chicken with roasted roots
Total time: 6000 s
Yield: 4
Ingredients: 1 whole chicken; 1 lemon; 2 teaspoon dried thyme; 3 teaspoon olive oil; 2 tablespoon wholegrain mustard; 2 tablespoon honey; 4 Maris Piper potato; 4 carrot; 4 parsnip; 1 tub chicken gravy; 125 gram kale

Step 1

Preheat the oven to 200°C/180°C fan/ gas mark 6.

Step 2

Spatchcock the M&S Oakham Gold whole chicken (1) by lying the chicken on a board, breast side down. Use a pair of sharp scissors to cut along each side of the backbone and remove it in one piece. Flip the chicken over, breast side up, and use the heel of your hands to press the chicken and flatten it (you will hear a crack).

Step 3

Mix together the lemon (1) and half the zest, salt, pepper, dried thyme (3 g) and olive oil (10 mL) . Coat the chicken in the marinade and set aside. If you like, this can be done in advance and left to marinade over night or a few hours in the fridge.

Step 4

Mix together the wholegrain mustard (30 g) , M&S pure honey (40 g) and the olive oil (5 mL) . Add the Maris Piper potatoes (4) , carrots (4) and parsnips (4) to a roasting tray and coat in the honey-mustard dressing.

Step 5

Place the chicken on top and bake in the oven for 90 minutes, checking every half hour to baste the chicken in the juices and turn the veg.

Step 6

Remove the chicken and veg from the oven and serve with the M&S chicken gravy (1 tub) and kale (125 g) , if you like.

Lemony herb chicken with roasted roots

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