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We hope you got insight from reading it, now let's go back to roast chicken with potatoes & carrots recipe. To cook roast chicken with potatoes & carrots you only need 8 ingredients and 29 steps. Here is how you cook it.
The ingredients needed to make Roast Chicken with Potatoes & Carrots:
- You need 500 g (1 lb) of carrots.
- Take 600 g (1 1/4 lb) of potatoes.
- You need 1 head of garlic.
- Prepare 5 sprigs of fresh rosemary.
- You need of olive oil.
- Use 1.6 kg (3 1/2 lb) of whole free-range chicken.
- Get 1 of lemon.
- You need 5 sprigs of 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..
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- 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..
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- Serve with the roasted veg. Delicious with a green salad on the side..
Add to a large roasting tray. Using a sharp carving knife, carve up the chicken, then. A classic roast chicken with hearty vegetables, this one-pan dinner features carrots, potatoes, shallots, and lemon for an extra-special (and simple) meal. Nothing hits the spot quite like a simple roast chicken. Nestled on a bed of fingerling potatoes, carrots, shallots, and fragrant lemons, this.
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