Roast chicken & sticky carrots

Roast chicken & sticky carrots

A roast makes a stunning centrepiece for a supper party, and requires very little effort

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 15 mins

Cook time

Cook 1 hr 30 mins

Method

  1. Heat oven to 200C/fan 180C /gas 6. Trim the leaves off the carrots. Scrub the carrots if muddy, but leave them whole. Tip them into a roasting tray that will be a snug fit for the carrots with the chicken on top. Halve the lemon and finely chop two of the garlic cloves. Squeeze a little lemon juice over the carrots, then toss in the chopped garlic, cumin seeds, honey, half the butter, plenty of pepper and a little salt.
  2. Pick the leaves from the parsley and set aside. Push the parsley stalks, the lemon halves, the remaining garlic and the sprig of bay into the cavity of the chicken and season with plenty of pepper and salt if you want to.
  3. Sit the chicken directly on top of the carrots and smear the remaining butter over the breast. Roast the chicken for 30 mins until starting to brown, then remove from the oven. Lift the chicken onto a board and give the carrots a good stir to make sure they're completely coated in all the juices. Return the chicken to the roasting tray, baste the breast with the juices and continue to roast for a further 40-50 mins until cooked all the way through.
  4. Lift the chicken onto a board and leave to rest for 10 mins. Meanwhile, roughly chop the reserved parsley leaves. A few mins before serving, place the carrots over a low heat until sizzling, then stir the parsley through the carrots. To serve, sit the chicken either back on top or serve the chicken and the carrots separately

Per serving

588 kcalories, protein 42.0g, carbohydrate 3.6g, fat 45.0 g, saturated fat 20.0g, fibre 0.1g, sugar 1.0g, salt 0.79 g

Recipe from Good Food magazine, March 2006.

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Latest comments and suggestions

Results 1-20

  • Binder photo Annie

    10 December 2007

    Annie rated and commented on this recipe

    5 stars

    Easy and delicious - my children absolutely devoured the carrots.

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  • Binder photo kiliman

    20 January 2008

    kiliman commented on this recipe

    Simply divine.

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  • Binder photo Lenny

    27 March 2008

    Lenny commented on this recipe

    sorry I cooked this now the kids want it every day.

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  • Binder photo miss.moss

    26 May 2008

    miss.moss rated and commented on this recipe

    4 stars

    Good roast chicken recipe, but what made this stand out for us was the taste of the carrots. Even with regular large carrots cut into small rounds, and a regular chicken, this was great!

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  • Binder photo Carol

    18 July 2008

    Carol rated and commented on this recipe

    4 stars

    I cooked this recently but my dish was a little too big so some of the carrots caramalised more than I would have liked but hubby has asked me to cook it again as he enjoyed them!!! Other than that this was a lovely way to cook chicken and I will definitely make it again in a smaller dish next time though!

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  • Binder photo mumof3girlygirls

    07 October 2008

    mumof3girlygirls rated and commented on this recipe

    5 stars

    We had this for tea today, my children loved the chicken and carrots, this made a great change from the usual roast chicken and going to use the leftovers to make the roast chicken rissotto tomorrow!

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  • Binder photo Yum Yum!!!

    04 November 2008

    Yum Yum!!! commented on this recipe

    I made this for my sister and friend - it was lovely! We had spent a weekend together and they said this was the best meal they had eaten the whole weekend. Cant wait to make again..thinking of doing something similar for christmas dinner it was that nice :o)

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  • Binder photo Smartdaisy

    04 August 2009

    Smartdaisy commented on this recipe

    I made this is as a special dinner for my partner and I. Great success we both loved it.

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  • Binder photo JennaJJ

    07 August 2009

    JennaJJ rated and commented on this recipe

    5 stars

    Oh My God!!! Will use this recipie for every roast I make!!! Had to take the carrots out a little earlier than what the instructions said but still lovely!

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  • Binder photo MissWah

    16 August 2009

    MissWah rated and commented on this recipe

    5 stars

    Ditto! We just had our roast and it was delicious!!! Carrots with the cumin, lemon and honey just works so well. And the garlic head comes through brilliantly in the white chicken meat..yumyum!

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  • Binder photo frogstar

    18 August 2009

    frogstar rated and commented on this recipe

    4 stars

    Made this last week and it was fab. I loved the carrots, I cut them in half (lengthways) and also threw in a few parsnips to the mix too. Nicest carrots and parsnip mix ever! THe chicken was lovely too though I didnt' get much flavour from the stuffing we put in ( I don't normally cook a whole chicken from scratch so maybe I don't know what I'm expecting) Will make again this week

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  • Binder photo frogstar

    18 August 2009

    frogstar commented on this recipe

    Actually one question, When putting the remaing garlic head into the chicken, do I chop it up/peel it and put it in/ or just leave it in the way it is (with the paper bits on it too) Thanks!!!

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  • Binder photo Lin

    16 December 2009

    Lin rated and commented on this recipe

    4 stars

    I used chantennay carrots as that was what I had, they did burn a little where they escaped from under the chicken so will use a smaller dish or a ceramic one. Absolutely delicious!

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  • Binder photo fatty

    20 December 2009

    fatty rated and commented on this recipe

    5 stars

    My carrots weren't caramalised enough, so while the meat was resting I drained the pan juices off the carrots, then put the carrots back in the hottest part of the oven while i used the juices to make the most INSANELY good gravy, just adding stock and cornflour (I didn't add the parsley). So good in fact my beloved was eating the leftovers out of the pan with the ladle! The meal came together beautifully, it was certainly the nicest roast dinner i've ever made. The carrots were so so good!

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  • Binder photo csk

    23 January 2010

    csk rated this recipe

    5 stars

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  • Binder photo sheila adams

    11 February 2010

    sheila adams rated this recipe

    4 stars

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  • Binder photo ginger

    30 April 2010

    ginger rated and commented on this recipe

    5 stars

    Have made this many times & always goes down very well. Sometimes i use a mix of carrots & parsnips, also great served with a spicy roast potato recipe i found on here!

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  • Binder photo Elaine

    04 May 2010

    Elaine rated and commented on this recipe

    5 stars

    Lovely tender chicken and sweet, sticky carrots. I also added a few onions and parnips. Turned the leftovers into chicken soup

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  • Binder photo lalybaba

    24 October 2010

    lalybaba commented on this recipe

    Made this for lunch today, with a mix of regular carrots and parsnips cut into strips under the chicken. It's the sticky carrot/parsnip bit that makes it. Really good, will definitly be making again.

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  • Binder photo danicquinn

    16 January 2011

    danicquinn rated and commented on this recipe

    5 stars

    Delicious, lovely flavours - the carrots were wonderful and the chicken tasted great (including in sandwiches during the week:). It's not 'super easy' but it's not fiddly or difficult at all. Recommended!

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Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 15 mins

Cook time

Cook 1 hr 30 mins

Easy dinner party roast

Ingredients

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Per serving

588 kcalories, protein 42.0g, carbohydrate 3.6g, fat 45.0 g, saturated fat 20.0g, fibre 0.1g, sugar 1.0g, salt 0.79 g

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