Just because you can’t always have plain roast chicken — this is nice for a change, and turnips done this way are delicious.
about 500 g turnips, peeled and cut in wedges
100 ml orange juice
100 ml runny honey
1 tbsp ground cumin
salt and pepper
Preheat the oven to 200 C. Use a non-stick roasting tin (I have a ceramic one that works well), or line an ordinary one with foil. Combine the marinade ingredients in a bowl and whisk till smooth. Put the chicken in the roasting tin and pour all but about 2 tbsps of the marinade over it. Roast for 10 minutes, then remove, baste, surround the chicken with the turnip wedges, and return to the oven, turning the tin 180 degrees as you do so. Continue to cook for a further 50 minutes, basting 2 or 3 times with the reserved marinade. If the chicken is browning too quickly, turn oven down a bit, and if it starts to dry up and you have run out of marinade, use some more orange juice or water to baste it.
Once the chicken is cooked, remove from the oven and leave to stand in a warm place for 5 minutes before serving.