ROAST CHICKEN POTATOES AND CARROTS 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 425 degrees F (220 degrees C).
• Wash chicken breasts and pat dry. Separate the skin from the meat to create a pocket on each breast.
• Combine garlic, olive oil, salt, pepper, and rosemary leaves in a small bowl; stir to combine. Rub about 1/6 of olive oil mixture under the skin of each breast and rub another 1/6 on the outside of the skin. Sprinkle with additional salt and pepper if you wish.
• Arrange carrots, potatoes, and onion in the bottom of a roasting pan or casserole dish and season with salt and pepper. Place chicken, skin-side up, on top of the vegetables.
• Roast in the preheated oven for 30 minutes. Remove from the oven and cover with aluminum foil. Lower the temperature to 375 degrees F (190 degrees C) and cook until vegetables are tender and chicken is no longer pink at the bone and the juices run clear, 20 to 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).