Roast Chicken with Potatoes & Carrots
This is a classic Sunday supper that the whole family will love. It’s super simple too. Always try to buy the best quality chicken you can afford – aim for Certified Humane or 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 eat them.
TIP:
The beauty of cooking the whole bird, is you’ll have leftovers for more meals later in the week – shred the meat into stir-fries or sandwiches or boil up the carcass for chicken soup.
EQUIPMENT:
Chopping board
Knife
Vegetable peeler
Large roasting tray/pan
Tongs
Tin foil
Tea or dish towel
Carving knife
Roast Chicken with Potatoes & Carrots
This is a classic Sunday supper that the whole family will love. It’s super simple too. Always try to buy the best quality chicken you can afford – aim for Certified Humane or 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 eat them.
TIP:
The beauty of cooking the whole bird, is you’ll have leftovers for more meals later in the week – shred the meat into stir-fries or sandwiches or boil up the carcass for chicken soup.
EQUIPMENT:
Chopping board
Knife
Vegetable peeler
Large roasting tray/pan
Tongs
Tin foil
Tea or dish towel
Carving knife
Open in Cookpad AppSteps
- 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.
- 4
Add to a large roasting tray.
- 5
Break the garlic bulb into cloves, leaving them unpeeled.
- 6
Then lightly crush with the at side of a knife.
- 7
Pick the rosemary leaves, discarding the stalks.
- 8
Add the garlic and rosemary leaves to the tray.
- 9
Drizzle with oil...
- 10
Season with sea salt and black pepper...
- 11
Then toss well and spread out in an even layer.
- 12
Rub the chicken all over with a pinch of salt and pepper....
- 13
And a drizzle of oil.
- 14
- 15
Stuff the chicken cavity with the whole lemon...
- 16
And the thyme sprigs.
- 17
Place the chicken in the tray, on top of the vegetables.
- 18
Reduce the oven temperature to 200oC/400oF/gas 6, then add the chicken and roast for 45 minutes.
- 19
Carefully remove the tray from the oven, use tongs to turn the vegetables over...
- 20
Then spoon any juices from the tray over the chicken.
- 21
Return the tray to the oven for a further 30 minutes, or until the chicken is cooked through.
- 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.
- 23
Once cooked, transfer the chicken to a board...
- 24
And return the vegetables to the oven for a final 5 minutes to crisp up, if needed.
- 25
Cover the chicken with a layer of tin foil and a tea towel, then leave to rest for 10 to 15 minutes.
- 26
Using a sharp carving knife, carve up the chicken.
- 27
- 28
- 29
Serve with the roasted veg. Delicious with a green salad on the side.
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