Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, roast chicken with potatoes & carrots. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Roast Chicken with Potatoes & Carrots is one of the most well liked of current trending meals on earth. It is easy, it is fast, it tastes yummy. It is appreciated by millions daily. They are nice and they look wonderful. Roast Chicken with Potatoes & Carrots is something that I’ve loved my whole life.
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To begin with this recipe, we have to prepare a few ingredients. You can cook 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
- Make ready 600 g (1 1/4 lb) potatoes
- Get 1 head garlic
- Make ready 5 sprigs fresh rosemary
- Get olive oil
- Make ready 1.6 kg (3 1/2 lb) whole free-range chicken
- Get 1 lemon
- Prepare 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. Mains Chicken, Turkey & Game Recipes Remoska Recipes Share this.
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.
Take the tin out of the oven, give the potatoes a good shake, and then arrange them so you can fit a rack over the roasting tin. Turn the chicken over and turn potatoes, coating them in the fat that's run off the bird. 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. Make sure potatoes are not undercooked, they must be soft on the inside.
So that is going to wrap this up for this exceptional food roast chicken with potatoes & carrots recipe. Thank you very much for reading. I am confident you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
