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1
Pre-heat oven to 180 degrees C/350 degrees F. Place the chicken into large roasting dish (preferably Le Creuset).
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2
Liberally add salt and pepper to the chicken ensuring equal coverage.
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3
Cut and dice onions, carrots, parsnips, potatoes and mushrooms; arrange evenly around chicken.
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4
Pour 1 glass of wine and 1 glass of water over the chicken.
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5
Dissolve the chicken stock cube in a minimal amount of boiling water and add to the pot.
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6
Stir vegetables to ensure juices are equally mixed.
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7
Add garlic and the chilies to taste.
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8
Coat the breast in butter to keep the meat succulent.
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9
Place 2 bay leaves on top of the chicken and cover the pot.
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10
Place pot in the oven and cook for 1 hour.
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11
Remove the pot from the oven.
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12
Stir the vegetables and baste the chicken to keep the meat succulent.
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13
Coat the chicken skin in honey to give the skin a crisp sweet taste.
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14
Return the pot, uncovered, to the oven to cook for 30 minutes.
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15
Remove the pot from the oven and place the chicken onto a resting tray.
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16
Place the Yorkshire puddings onto baking tray and place into oven for 4-5 minutes.
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17
Slice the meat into thick slices and serve onto plates with the vegetables and plenty of the juices.
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18
Remove the Yorkshire puddings from the oven and serve with the rest of the dish.
