Garlic roast chicken with honey-glazed baby vegetables

Ingredients for roast chicken:

• 1 whole chicken leg

• 1/4 lemon

• 1 tbsp rock salt, or to taste 

• 1/2 bulb garlic, cut in half across the centre

• 1/4 onion, halved, skin left on 

• freshly ground black pepper

• olive oil, for drizzling

For honey-glazed baby vegetables:

• 25g margarine 

• 1 tbsp caraway seeds

• 1 tbsp chopped dried thyme

• 125g carrots, trimmed and blanched

• 125g leeks, trimmed and blanched

• salt and freshly ground black pepper

• 100ml/3 1/2 oz honey

• tsp balsamic vinegar

Preparation method:

Preheat your oven to 200C400F/Gas 6.

For preparation of the garlic chicken, firstly take the chicken leg and place onto your chopping board. Using the heel of your cooks knife place it half way down the leg and using the palm of your hand bash the leg with the knife until you go through the bone and discard the excess bone you removed.

Place the chicken into a roasting tin. Cut the lemon into 1/4 and squeeze the juice over the chicken and rub in the rock salt.

Place the garlic and squeezed lemon halves and onion into the chicken leg ( under the skin). Season the chicken all over with freshly ground black pepper and drizzle over a little olive oil.

Transfer the tin to the oven and roast for 3/4 hour. Or until the juices run clear When the chicken is pierced with a skewer and it is completely cooked through.

Remove from the oven and allow to rest in a warm place for a few minutes before serving.

For the honey glazed vegetables, heat the margarine until it foams, then Add your caraway seeds, thyme and vegetables. Stir well and season with salt and freshly ground black pepper.

Add the honey and bring to the boil, reduce the heat and simmer, making sure to stir occasionally, until all the vegetables are coated and the honey has thickened.

Just before you serve, take some of the roasted garlic and lemon halves from inside the chicken skin. Drizzle over the balsamic vinegar and stir well.

And serve.