INGREDIENTS

• 1 Dunnes Stores free-range chicken
• 60ml rapeseed oil
• 1 tsp fresh thyme and fresh leaves to serve
• 60 ml maple syrup
• 1 tsp cinnamon
• 1kg Irish Potatoes
• 1 butternut squash
• 12 baby carrots (or 3 large carrots)
• Drizzle of rapeseed oil

METHOD

1. Pre-heat oven to 180ºC.
2. Spatchcock the chicken by cutting out the backbone. Lay flat on a baking tray, then press down. Very carefully, using a sharp knife, press into the flesh so that the sauce will seep into the entire chicken.
3. Place the rapeseed oil, thyme maple syrup and cinnamon into a blender and blend until combined. Pour 1/4 over the chicken and use your hands to completely cover. Place the chicken in the oven and bake for 45 minutes.
4. Meanwhile, quarter the potatoes, peel and slice the butternut squash and place them on a baking tray along with the carrots. Drizzle over a little rapeseed oil and leave aside.
5. When the chicken has been in for 45 minutes, remove and pour over the remaining sauce, place it back into the oven along with the potatoes and veggies and roast everything for another hour.
6. Remove from the oven, baste the chicken.
7. Serve with fresh sprinkles of thyme.