For the roast chicken
1.2kg whole chicken
4 tbsp Jack Daniel’s® Tennessee Honey™ Barbecue Glaze
Salt & freshly ground black pepper
Olive oil, for drizzling
For the vegetables:
250g baby carrots, trimmed and blanched
250g baby potatoes
Streaky bacon rashers
1 tbsp honey
1 tbsp chopped fresh Parsley
Salt and freshly ground black pepper
For the gravy:
Chicken Gravy Granules
2 tbsp Jack Daniel’s® Smooth Original Barbecue Sauce
For the chicken
Preheat the oven to 200C/400F/Gas 6.
Rinse the chicken thoroughly in cold water, inside and out and place in a roasting tin.
Brush the chicken with Jack Daniel’s® Tennessee Honey™ Barbecue Glaze and season all over with freshly ground black pepper.
Roast the chicken for about an hour depending on your oven and size of chicken. Cover with tin foil for the first half of the cooking time. Half way through remove the foil and using a spoon baste the chicken with the juices every 20 minutes. Brush with extra sauce for a richer barbecue flavour.
It’s best to use a meat thermometer for the chicken; cooking it to at least 180 degrees- check on the third basting and again after an hour. If you don’t have a thermometer insert a knife into one of the breasts and thighs – if the juices run clear the chicken is done. Remove it from the oven and let it sit for 10 minutes before carving.
For the vegetables
Meanwhile bring the potatoes to the boil, drain and coat with half of the butter and parsley. Wrap with the rashers of streaky bacon – place on baking tray and bake in the oven for about 20 minutes until the bacon is crisp.
Bring the baby carrots to the boil for 5 minutes and drain. Turn the heat down and add the other half of the butter and honey. Stir well and season with salt and freshly ground black pepper. Reduce the heat and simmer, stirring occasionally, until the carrots are coated and the honey has thickened.
For the gravy
Use the boiling water liquid from the carrots and the juices from the chicken to make gravy, add 2 tbsp of Jack Daniel’s® Smooth Original Barbecue Sauce to taste and chicken gravy granules to thicken.
To serve, carve the chicken and place onto serving plates with the honey-glazed baby carrots and bacon wrapped herb potatoes, top with gravy and enjoy.