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Roast Chicken with Potatoes & Carrots. . Today we will prepare Roast Chicken with Potatoes & Carrots for my husband.
Roast Chicken with Potatoes & Carrots
You can simply prepare Roast Chicken with Potatoes & Carrots in 8 ingredients and just 29 steps. Here is how you can easily cook that.
Ingredients of Roast Chicken with Potatoes & Carrots
| 1 | It’s 500 g (1 lb) of carrots. |
| 2 | About 600 g (1 1/4 lb) of potatoes. |
| 3 | You need 1 head of garlic. |
| 4 | You need 5 sprigs of fresh rosemary. |
| 5 | Prepare of olive oil. |
| 6 | It’s 1.6 kg (3 1/2 lb) of whole free-range chicken. |
| 7 | Take 1 of lemon. |
| 8 | You need 5 sprigs of fresh thyme. |
Roast Chicken with Potatoes & Carrots cooking step by step
| Step 1 | Preheat the oven to 220°C/425°F/gas 7.. |
| Step 2 | Scrub, trim and halve the carrots lengthways.. |
| Step 3 | Scrub, peel and halve the potatoes, quartering any larger ones.. |
| Step 4 | Add to a large roasting tray.. |
| Step 5 | Break the garlic bulb into cloves, leaving them unpeeled.. |
| Step 6 | Then lightly crush with the at side of a knife.. |
| Step 7 | Pick the rosemary leaves, discarding the stalks.. |
| Step 8 | Add the garlic and rosemary leaves to the tray.. |
| Step 9 | Drizzle with oil…. |
| Step 10 | Season with sea salt and black pepper…. |
| Step 11 | Then toss well and spread out in an even layer.. |
| Step 12 | Rub the chicken all over with a pinch of salt and pepper….. |
| Step 13 | And a drizzle of oil.. |
| Step 14 | . |
| Step 15 | Stuff the chicken cavity with the whole lemon…. |
| Step 16 | And the thyme sprigs.. |
| Step 17 | Place the chicken in the tray, on top of the vegetables.. |
| Step 18 | Reduce the oven temperature to 200oC/400oF/gas 6, then add the chicken and roast for 45 minutes.. |
| Step 19 | Carefully remove the tray from the oven, use tongs to turn the vegetables over…. |
| Step 20 | Then spoon any juices from the tray over the chicken.. |
| Step 21 | Return the tray to the oven for a further 30 minutes, or until the chicken is cooked through.. |
| Step 22 | 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.. |
| Step 23 | Once cooked, transfer the chicken to a board…. |
| Step 24 | And return the vegetables to the oven for a final 5 minutes to crisp up, if needed.. |
| Step 25 | Cover the chicken with a layer of tin foil and a tea towel, then leave to rest for 10 to 15 minutes.. |
| Step 26 | Using a sharp carving knife, carve up the chicken.. |
| Step 27 | . |
| Step 28 | . |
| Step 29 | Serve with the roasted veg. Delicious with a green salad on the side.. |