Low & Slow Roast Chicken with Sticky Shallots, Sprouts & Dates
By Sarah Kim Watchorn
4 people
90 minutes
5 minutes
Ingredients
- 500 g Baby Potatoes
- 6 medium Banana Shallots
- 500 g Brussels Sprouts
- 50 g Butter
- 400 ml Chicken Stock
- 1 bulb Garlic
- 2 tbsp Honey
- 1 large Orange
- 1 piece Signature Tastes Irish Corn Fed Chicken 1.2kg
- 200 g Signature Tastes Medjool Dates
Method
Spatchcock the chicken by cutting either side of the backbone (you can discard this).
Arrange on a shallow roasting tray (you don’t want a high- sided tray or the vegetables will stew rather than go sticky and crispy).
Surround it with shallots, sprouts, baby potatoes and orange. Tear the dates in
half lengthways and add to the tray.
Pour the chicken stock into the tray, then brush the butter over everything. Scatter a couple of the sage leaves and rosemary on the bird, drizzle with honey and pop the whole tray in the oven for 1.5 hours.
During this time, you will need to toss the vegetables around and squish the dates with a fork. This helps to create a sticky sauce.
Dismantle and carve the chicken, serve on a platter surrounded by the shallots, sprouts, baby potatoes and garlic.
Discard the orange, squeezing any juice left from it before you do so. Stir the remaining pan juices with the dates and spoon it generously over all the roasted bits.
