Roast Christmas Chicken with Honey-Glazed Root Vegetables

Prepare the chicken by spatchcocking it: place the bird breast-side down and use kitchen shears to cut along both sides of the backbone. Remove the backbone and save it for gravy. Flip the chicken over and press down firmly on the breastbone with the palm of your hand to flatten it. For the best results, season with salt and chill uncovered for 24 hours, then bring to room temperature 2 hours before cooking.

Preheat your oven to 210°C (190°C fan/Gas 6.5). Place the carrots and parsnips in a large, shallow roasting tin. Squeeze some orange juice over the vegetables, then toss them with half of the softened butter, salt, and plenty of black pepper.

Sit the flattened chicken on top of the vegetables. Squeeze the remaining orange juice over the bird and nestle the squeezed orange peel among the vegetables. Spread the rest of the butter over the chicken skin and roast for 30 minutes until the skin starts to brown.

Remove the tin from the oven and temporarily lift the chicken onto a board. Toss the Brussels sprouts into the vegetables and drizzle everything with honey. Return the chicken to its position on top and roast for another 15–20 minutes until the meat is cooked through and the skin is crispy.