CHICKEN RECIPES WITH CARROTS AND POTATOES RECIPES

Steps:

• 1. Preheat the oven to 220°C/425°F/gas 7.
  2. Scrub, trim and halve the carrots lengthways.
  3. Scrub, peel and halve the potatoes, quartering any larger ones. Add to a large roasting tray.
  4. Break the garlic bulb into cloves, leaving them unpeeled, then lightly crush with the flat side of a knife. Pick the rosemary leaves, discarding the stalks. Add the garlic and rosemary leaves to the tray.
  5. Drizzle with oil, season with sea salt and black pepper, then toss well and spread out in an even layer.
  6. 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.
  7. Reduce the oven temperature to 200ºC/400ºF/gas 6, then add the chicken and roast for 45 minutes.
  8. Carefully remove the tray from the oven, use tongs to turn the vegetables over, then spoon any juices from the tray over the chicken.
  9. 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.
  10. 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.
  11. Cover the chicken with a layer of tin foil and a tea towel, then leave to rest for 10 to 15 minutes.
  12. Using a sharp carving knife, carve up the chicken, then serve with the roasted veg. Delicious with a green salad on the side.
  13. PRINT THIS RECIPE (UK) PRINT THIS RECIPE (USA)

Steps:

• Preheat the oven to 450 degrees F.
• On a large baking sheet with sides, add half the lemon slices to half of the sheet and arrange the chicken skin-side up over them. Drizzle with olive oil and season generously with salt and pepper. Hit the chicken with a few dashes of paprika, then move on to the other half of the sheet. Add the potatoes and carrots cut-side down to the empty half of the sheet. Top everything with the thyme and rosemary, then drizzle with olive oil and sprinkle with salt and pepper. Over the portion of the baking sheet with the chicken, add the remaining lemon slices and season again with salt, pepper and paprika.
• Roast until the chicken is cooked through, about 40 minutes. Discard the rosemary, thyme and lemon slices. Remove the chicken from the sheet and cover gently with aluminum foil (no need to crimp the edges, just lay it over it until ready to serve).