HOW TO ROAST CARROTS AND POTATOES RECIPES

ROAST CHICKEN WITH POTATOES & CARROTS - JAMIE OLIVER

Roast Chicken with Potatoes & Carrots - Jamie Oliver image

This is a classic Sunday dinner that the whole family will love. It’s super simple too. Always try to buy the best quality chicken you can afford – aim for RSPCA-Assured birds as a minimum, then trade up when you can. I’ve seen the way low-standard chickens are kept and I’d never feed them to my kids.

Total Time 1 hours 45 minutes

Yield 4

Number Of Ingredients 8

Ingredients

500 g carrots
600 g potatoes
1 bulb of garlic
5 sprigs of fresh rosemary
olive oil
1 x 1.6 kg whole free-range chicken
1 lemon
5 sprigs of fresh thyme

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)

Nutrition Facts : Calories 496 calories, FatContent 15.2 g fat, SaturatedFatContent 4 g saturated fat, ProteinContent 50.5 g protein, CarbohydrateContent 41.9 g carbohydrate, SugarContent 11.3 g sugar, SodiumContent 0.44 g salt, FiberContent 8.2 g fibre

CROCK POT PORK ROAST, POTATOES, AND CARROTS RECIPE - FOOD.COM

Crock Pot Pork Roast, Potatoes, and Carrots Recipe - Food.com image

I decided to come up with my own Pork Roast recipe for a crock pot. I took a few ideas from the other recipes and this is what I came up with.

Total Time 6 hours 20 minutes

Prep Time 20 minutes

Cook Time 6 hours

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

2 lbs boneless pork loin roast
1 teaspoon paprika
1/2 teaspoon cayenne (red pepper)
1 tablespoon garlic powder
1/2 teaspoon oregano
3/4 teaspoon salt
1/4 teaspoon black pepper
4 medium potatoes, peeled and cubed (1 inch cubes)
2 cups baby carrots
2 cups chicken broth

Steps:

Rinse and dry roast.
Combine all dry seasonings and rub onto roast.
Use olive oil to brown the roast.
Deglaze pan with chicken broth.
Place potatoes, carrots, and roast into crock pot and set to low for 6 hours.

Nutrition Facts : Calories 593.2, FatContent 20, SaturatedFatContent 3.9, CholesterolContent 145.2, SodiumContent 980.6, CarbohydrateContent 45.3, FiberContent 7.1, SugarContent 5.2, ProteinContent 56.1

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