Roast chicken with honey-glazed carrots, potatoes and silverbeet

FOR THE CHICKEN Preheat oven to 180 degrees C or 160 degrees C with fan.

Rinse the chicken with cold water and pat dry with paper towels. Season with salt and pepper. Drizzle over some oil and rub over the chicken. Place chicken on a small rack in a large baking dish. Tie the legs together with string. Roast for 50-60 mins. When the chicken is done, its skin will be crisp and golden and a meat thermometer will register 82 degrees C when inserted into the thickest part of the thighs. Allow the chicken to rest after cooking for at least 15 mins before serving.

FOR THE HONEY GLAZED CARROTS, POTATOES AND SILVERBEET While chicken is cooking, heat a heavy based medium-sized frying pan over high heat until hot. Add the oil, carrots and potatoes. Reduce heat to medium-high and allow vegetables to cook undisturbed for about 5-7 mins until they start to brown.

Add the ginger and spices. Cook for a further 5 mins over low-medium heat, tossing occasionally until vegetables are browned on all sides.

Add the honey, cook for 2 mins, or until slightly caramelised. Add the butter and allow to melt completely. Stir in the flour and cook for 1 min, pour in the chicken stock and continue to stir until completely incorporated and just thickened, about 2 mins. Add the silverbeet and toss gently until completely wilted.

Serve the chicken on your favourite platter accompanied by honey glazed carrots, potatoes and silverbeet.