Free-range chicken (1-2 Kg)
1 tbs light olive oil
3 tbs butter (softened)
6 carrots (cut into large chunks)
3 onions (peeled and cut into 6 chunks)
200g cabbage (finely shredded)
500g potatoes (peeled, boiled and mashed)
1 heaped tbs Dijon mustard
1 tbs clear honey
4 spring onions (thinly sliced)
Pre-heat the oven to 200º C (180º C fan oven).
Boil the onions and carrots for 4 minutes, drain, put in a roasting tin and toss with the oil.
Place the chicken in the centre and smear with 1 tablespoon of the butter then season well.
Roast in the oven for 80 minutes. Stir the vegetables once or twice during this cooking time.
Meanwhile boil the potatoes until tender, drain and mash.
In a frying pan cook the spring onions and cabbage in 1 tablespoon of butter until soft.
Stir the onions and cabbage into the mashed potatoes, shape into 4 cakes then set aside.
When the chicken is cooked mix together the honey and mustard and drizzle over the bird.
Roast for a further 5 minutes then remove from the oven and allow to rest.
Melt the remaining butter in a non-stick pan and fry the potato cakes on each side until golden brown.
Carve the chicken and serve with the pan juices, vegetables of your choice and the potato cakes.