- Serves: 1
- Cook Time: 1 hour 45 minutes
- Prep Time: 50 minutes
- Effort: easy
For the chicken
- 100 g unsalted butter, softened
- 2 tbsp chopped sage
- 4 tbsp maple syrup
- 1.5 kg free-range or organic chicken
For the mash
- 4 sweet potatoes, (orange variety if possible)
- 1 banana, unpeeled
- 50 g unsalted butter
- 2 tbsp clear honey
- 1/2 tsp freshly ground white pepper
- 1 tbsp chopped flat leaf parsley
- sea salt and freshly ground black pepper
1. Preheat the oven to 200C/gas 6. Put the butter in a mixing bowl with the sage and 1 tablespoon of the maple syrup. Season generously and mix well.
2. Carefully lift up the skin of the bird. Massage the seasoned butter into the flesh. Any remaining butter can be smeared in the cavity of the bird. Transfer the chicken to a roasting tin.
3. Dilute the remaining maple syrup with a little hot water and brush over the chicken. Roast for 1 hour, until the chicken is golden and the juices run clear. Rest for 10 minutes before carving.
4. To make the mash, prick the sweet potatoes all over with a fork and place them in a roasting tin. Cook for 30 minutes.
5. Add the banana and cook for a further 15 minutes, until the potatoes and banana should be very soft.
6. Leave the potatoes until cool enough to handle and then scoop the flesh into a bowl.
7. Peel the banana and add the flesh to the bowl.
8. Add the butter and honey and season generously. Beat until everything is well mixed and the mixture light and fluffy.
9. Fold in the parsley.
10. Carve the chicken and serve with lots of mash, gravy from the pan and some seasonal greens.
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