Chipotle roast chicken with achiote, avocado mojo & jalapeño slaw

Method

1. Preheat your oven to 220°C.
2. Put all the marinade ingredients into a blender and blitz for 2 minutes. You may have to scrape down the sides of the blender.
3. Put the garlic, lemon and thyme into the chicken cavity. Carefully separate the skin of both chicken breasts to create two hollow pockets. Put the jalapeño and achiote butter into both breast pockets, pushing it as far down as you can go without overstretching the skin. The butter will prevent the breasts from overcooking. Rub the marinade into the chicken, making sure all the chicken is coated. You should have some marinade left over – save this for later.
4. Put the onion, carrots and potatoes into a roasting tray and pour over the oil. Put the chicken on top of the vegetables and place in the oven for 25 minutes, or until the chicken skin is crispy. Reduce the oven temperature to 175°C and roast for another 40 minutes, or until the juices from the leg run clear when it’s poked with a skewer.
5. Remove the chicken from the tray of vegetables and leave to rest for 15 minutes in a warm place. Then put the tray with the vegetables over the hob (cooktop) on a low heat. Add the flour and a tablespoon of the marinade to form a paste, cook for a couple of minutes, then add the white wine, stock and bay leaf. Take the garlic and lemon out of the cavity of the chicken and put them into the tray. Use a wooden spoon to scrape any browned bits from the tray, then cook the sauce until it’s reduced by half, about 10 minutes. Take off the heat and add the butter and lemon juice. Pass the vegetables and sauce through a fine mesh strainer into a jug, pressing down on the garlic and vegetables to extract every last bit of flavour.
6. Place the jalapeño slaw in a side bowl or on the side of a serving dish. Put the avocado mojo into a bowl. Place the chicken on the serving dish with the jug of sauce, and serve with warm tortillas.