Rub half the butter thickly over the bottom of an ovenproof dish
then pack the chicory halves
in a single layer
into the dish. Drizzle over the honey and orange juice and season with salt and freshly ground black pepper. Dot with the remaining butter.
Transfer to the oven and roast
uncovered
for about an hour
turning and basting the chicory every 15 minutes. Keep a close eye on proceedings towards the end of the cooking time and take the dish out of the oven when the juices have reduced to a few spoonfuls of thick syrup and the chicory is looking suitably caramelised. Serve warm.
