Ingredients

• 1 x 3lb/1.2kg whole chicken
• 1 lemon
• 2 tbsp rock salt
• or to taste
• 1 bulb garlic
• cut in half across the centre
• 1 onion
• halved
• skin left on
• freshly ground black pepper
• olive oil
• for drizzling
• 50g/2oz butter
• 1 tbsp caraway seeds
• 1 tbsp chopped fresh thyme
• 250g/9oz baby carrots
• trimmed and blanched
• 250g/9oz baby leeks
• trimmed and blanched
• 250g/9oz baby beetroot
• trimmed and blanched
• salt and freshly ground black pepper
• 100ml/3½fl oz honey
• 1 tsp balsamic vinegar

Directions

• Preheat the oven to 200C/400F/Gas 6.
• For the garlic roast chicken
• place the chicken into a roasting tin. Cut the lemon in half and squeeze the juice over the chicken
• then rub the chicken with the rock salt.
• Place the garlic
• squeezed lemon halves and onion into the chicken cavity. Season the chicken all over with freshly ground black pepper and drizzle over a little olive oil.
• Transfer to the oven and roast for 1¼ hours
• 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 baby veg
• heat the butter in a pan until it foams
• then add the 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
• stirring occasionally
• until all the vegetables are coated and the honey has thickened.
• Just before serving
• take some of the roasted garlic from inside the chicken cavity and squeeze out of its skin over the vegetables. Drizzle over the balsamic vinegar and stir well.
• To serve
• carve the chicken into portions and place onto serving plates with the honey-glazed baby veg.