Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, roast chicken with potatoes & carrots. One of my favorites food recipes. For mine, 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 foods in the world. It’s enjoyed by millions daily. It is simple, it is quick, it tastes yummy. They’re nice and they look wonderful. Roast Chicken with Potatoes & Carrots is something that I have loved my whole life.
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To get started with this particular recipe, we must first prepare a few components. You can have roast chicken with potatoes & carrots using 8 ingredients and 29 steps. Here is how you can achieve that.
The ingredients needed to make Roast Chicken with Potatoes & Carrots:
- Make ready 500 g (1 lb) carrots
- Prepare 600 g (1 1/4 lb) potatoes
- Make ready 1 head garlic
- Take 5 sprigs fresh rosemary
- Take olive oil
- Take 1.6 kg (3 1/2 lb) whole free-range chicken
- Take 1 lemon
- Make ready 5 sprigs fresh thyme
Place the chicken directly onto the shelf above the potatoes so that any fat from the chicken drips onto the potatoes. When the cooking time is up, remove the tin from the oven and stir in the kale, then pour in the stock. Add the vinegar to the tin and mix with the cooking juices for an easy gravy. Surround the chicken with potato chunks, pressing the chunks down if necessary to keep them on a level with the chicken.
Instructions 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.
To avoid the food burning, do not pile it too high in the pan. Spray or brush the chicken and potatoes with a fine layer of olive oil, then add more salt and pepper. Give the chicken a good rub all over to mix the oil, paprika and seasoning together. Remove the core and seeds from the peppers, then slice into strips. Tie the legs of the chicken together with kitchen twine to help hold its shape.
So that is going to wrap this up with this special food roast chicken with potatoes & carrots recipe. Thanks so much for reading. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
