Peanut Butter & Honey Roast Chicken with Vegetables

The Chicken

Considering that I do not care for peanuts, well rather I really dislike eating them to the point that most things containing whole peanuts are close to inedible for me, it would be peculiar in anyone’s eyes that I make and enjoy this dish. Some things with peanut butter in them are rather tasty to me. I find that it is usually dishes that have a sweetening factor like honey which really does the trick. I am however looking to get over this issue and be able to enjoy at least peanut butter.

Ingredients

For the star of the meal you won’t need a lot of ingredients and may likely have them in your kitchen.

1 x whole chicken
2 x shallots
1 x sweet pepper/green pepper
2 tbsp. Honey
2 tbsp. Peanut butter (smooth)
2 tsp. Mild mustard

I normally do not add any salt to the dish as I enjoy without the extra salt, if you do like a little extra salt I would recommend a flakey sea salt. Do feel free to adjust the measurements to your preferences or availability in the house.

Method

It is ridiculously easy to make plus it gives you time to do another task or activity while you wait for this delicious chicken to cook.

Preheat your oven to 180 °C (356°F)
Grab a deep dish tray/pan or a dutch oven. You will need something you have a cover for that goes in the oven or something that can have the chicken in that is deep enough to cover with foil.
Oil the bottom of your oven tray/dutch oven
Place the chicken inside with the back on the bottom of the oven tray/dutch oven.
In a small bowl, mix together the honey, peanut butter and mustard.
Use your favourite utensil to smother the chicken with the mixture you just made
Place the peppers and shallots in whole or in large pieces into the tray/dutch oven.
Cover up the tray/dutch oven and place it in the oven for about 30 minutes.
After 30 minutes or so remove the cover and cook for a further 1 hour.
The crust should be a deep golden colour with the shallots having charred slightly on the edges
I would suggest allowing the chicken to rest for at least 20 minutes before cutting and serving.

The Vegetables

To accompany this fantastic roast we decided to go with roast vegetables and mielies or corn on the cob.

Like a lot of people I just adore roast vegetables. I enjoy having a meal that is entirely roast vegetables sometimes, especially when it is cold out like it is at the moment.

Ingredients

Potatoes
Butternut squash
Spring onions
Olive oil
Butter
Salt
Pepper
Mielies/Corn on the cob

Now this turned out to be a tasty roast mix which I landed up recreating the next evening.

Method

Preheat your oven to 180 °C (356°F)
Chop the butternut squash and potatoes into medium sized pieces
Chop your spring onions into large pieces
Place all of your vegetables into an oven tray and toss them with olive oil, salt and pepper
Take a few small cubes of butter and place them in between all the vegetables in the tray
Place in the oven for about 1 to 1 ½ hour
Once the vegetables are about 30 minutes from being done, place a pot of water on the stove and bring to boil.
Once the water is boiling put your mielies or corn on the cob in the water and allow to boil for about 20 minutes. Serve with butter and salt.

Tip:

I normally get the chicken in the oven and then prepare the vegetables for the oven. Once I take the cover off the chicken I place the vegetables in the oven as well. This way if the vegetables require A little longer to cook they can do so while the chicken is resting.