Winter Roast Chicken with Ouse Valley Chilli Jelly Glaze

A warming, winter-ready centerpiece that balances the heat and sweetness of Ouse Valley Chilli Jelly with roasted root vegetables and aromatic herbs. Perfect for a weekend family dinner or festive indulgence.

Ingredients (serves 4–6)

• 1 whole chicken (approx. 1.5–2 kg)

• 3 tbsp Ouse Valley Chilli Jelly

• 2 tbsp olive oil

• 2 cloves garlic, smashed

• 1 lemon, halved

• 1 tsp smoked paprika

• Salt & freshly ground black pepper

• 500 g carrots, peeled and cut into chunks

• 500 g parsnips, peeled and cut into chunks

• 400 g small roasting potatoes, halved

• 1 sprig rosemary, finely chopped

• Optional garnish: fresh parsley or thyme

Method

1. Preheat the oven:
   200°C / 180°C fan / gas mark 6.

2. Prepare the chicken:
   Pat the chicken dry. Rub with olive oil, smoked paprika, garlic, salt, and pepper. Stuff the cavity with lemon halves and a few sprigs of rosemary.

3. Glaze with chilli jelly:
   Brush the chicken generously with Ouse Valley Chilli Jelly, reserving a little for serving later.

4. Roast the vegetables:
   Toss carrots, parsnips, and potatoes with olive oil, salt, pepper, and a sprinkle of rosemary. Spread on a roasting tray around the chicken.

5. Roast the chicken:
   Roast for 1 hour 15 minutes to 1 hour 30 minutes, basting occasionally with pan juices and extra chilli jelly. Ensure the chicken reaches 75°C in the thickest part of the thigh.

6. Serve:
   Let the chicken rest 10–15 minutes before carving. Serve with roasted vegetables and an extra spoon of chilli jelly on the side for a sweet-spicy finish.

Serving Suggestion

This dish pairs beautifully with a rich red wine, winter greens, and crusty bread to soak up the glaze. The chilli jelly adds warmth without overpowering, creating a comforting winter feast.