Chicken Salad on Toast with Roasted Carrots

A healthy recipe for organic chicken that can be adapted to a quick lunchtime snack or a hearty main course

INGREDIENTS:

blossom honey - a few tbsp
dark soy sauce - a few tbsp
chicken - a whole organic bird, or a couple of jointed pieced, depending on how many you are feeding
carrots - about 3 or 4
bread - something substantial such as sourdough
butter or olive oil
handful salad leaves - rocket is very good

PREPARATION:

1. Set the oven to 200C/400F/gas mark 6. Mix together the honey and soy sauce and spread over the surface of the chicken.

2. Roast, basting from time to time, until the chicken is glossy, crisp and cooked through.

3. When nearly cooked, scrub and slice several carrots into strips lengthways. Place in the roasting dish around the chicken, coating them with the juices. Roast for a further 20 minutes or so, until the carrots are soft.

4. Meanwhile, toast slices of bread and, if you like, butter or sprinkle over some olive oil - or leave bare if you wish. Pile some salad leaves on top. Roughly carve off some chicken meat and skin and pile on top. Spoon over the carrot strips and juices and serve immediately.