Hello everybody, it’s Drew, welcome to my recipe site. Today, I will show you a way to prepare a special dish, roast chicken with potatoes & carrots. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Roast Chicken with Potatoes & Carrots is one of the most well liked of current trending meals in the world. It is simple, it’s fast, it tastes delicious. It is appreciated by millions daily. They are fine and they look fantastic. Roast Chicken with Potatoes & Carrots is something which I have loved my whole life.
To begin with this recipe, we have to first prepare a few components. You can have roast chicken with potatoes & carrots using 8 ingredients and 29 steps. Here is how you cook that.
The ingredients needed to make Roast Chicken with Potatoes & Carrots:
- Prepare 500 g (1 lb) carrots
- Get 600 g (1 1/4 lb) potatoes
- Take 1 head garlic
- Prepare 5 sprigs fresh rosemary
- Take olive oil
- Prepare 1.6 kg (3 1/2 lb) whole free-range chicken
- Prepare 1 lemon
- Get 5 sprigs fresh thyme
Steps to make Roast Chicken with Potatoes & Carrots:
- Preheat the oven to 220°C/425°F/gas 7.
- Scrub, trim and halve the carrots lengthways.
- Scrub, peel and halve the potatoes, quartering any larger ones.
- Add to a large roasting tray.
- Break the garlic bulb into cloves, leaving them unpeeled.
- Then lightly crush with the at side of a knife.
- Pick the rosemary leaves, discarding the stalks.
- Add the garlic and rosemary leaves to the tray.
- Drizzle with oil…
- Season with sea salt and black pepper…
- Then toss well and spread out in an even layer.
- Rub the chicken all over with a pinch of salt and pepper….
- And a drizzle of oil.
- Stuff the chicken cavity with the whole lemon…
- And the thyme sprigs.
- Place the chicken in the tray, on top of the vegetables.
- Reduce the oven temperature to 200oC/400oF/gas 6, then add the chicken and roast for 45 minutes.
- Carefully remove the tray from the oven, use tongs to turn the vegetables over…
- Then spoon any juices from the tray over the chicken.
- Return the tray to the oven for a further 30 minutes, or until the chicken is cooked through.
- To check, pierce a chicken thigh with the tip of a sharp knife – if the juices run clear, it’s done. Otherwise return the tray to the oven, cook for a little while longer and repeat the test.
- Once cooked, transfer the chicken to a board…
- And return the vegetables to the oven for a final 5 minutes to crisp up, if needed.
- Cover the chicken with a layer of tin foil and a tea towel, then leave to rest for 10 to 15 minutes.
- Using a sharp carving knife, carve up the chicken.
- Serve with the roasted veg. Delicious with a green salad on the side.
So that is going to wrap it up with this special food roast chicken with potatoes & carrots recipe. Thanks so much for your time. I am confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
