Sutton Hoo Chicken Recipe
roast leeks, caramelised cauliflower purée, lemon & honey
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
- 2
Roast the Chicken
Roast the chicken in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C). Baste the chicken with its juices every 30 minutes.
- 3
Prepare the Leeks
While the chicken is roasting, trim and wash the leeks thoroughly. Cut them into halves lengthwise, then into 2-inch pieces. Toss with olive oil, salt, and pepper. Place on a baking sheet and roast in the oven for the last 30 minutes of the chicken’s cooking time.
- 4
Make the Caramelised Cauliflower Purée
Cut the cauliflower into florets and steam until tender, about 10 minutes. In a skillet, melt the butter and sauté minced garlic until fragrant. Add the steamed cauliflower and sauté for another 5 minutes. Blend the cauliflower mixture until smooth, adding salt to taste.
- 5
Prepare the Lemon & Honey Glaze
In a small bowl, mix the honey and juice of the lemon. Brush this mixture over the roasted chicken during the last 15 minutes of roasting.
- 6
Serve
Once the chicken is cooked, let it rest for 10 minutes. Serve the chicken alongside the roasted leeks and a generous scoop of the caramelised cauliflower purée.
