ROAST POTATO 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:

• Heat oven to 220C/200C fan/gas 7. Snip the string or elastic off the chicken if it’s tied up, then place in a big roasting tin. Shove the lemon halves into the cavity. Rub the butter, herbs and seasoning all over the chicken. Put the potatoes and carrots around it, drizzle everything with oil, season and toss together.
• Roast for 20 mins, then turn the oven down to 200C/180C fan/gas 6 and roast for 50 mins more. Stir the peas, stock and Marmite into the veg in the tin, then return to the oven for 10 mins more.