Roast chicken & sticky carrots

Roast chicken & sticky carrots

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(25 ratings)

Prep: 15 mins Cook: 1 hr, 30 mins

Easy

Serves 4
A roast makes a stunning centrepiece for a supper party, and requires very little effort

Nutrition and extra info

Nutrition: per serving

  • kcal588
  • fat45g
  • saturates20g
  • carbs3.6g
  • sugars1g
  • fibre0.1g
  • protein42g
  • salt0.79g
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Ingredients

  • 2 bunches carrots

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 1.8kg free-range chicken

    Chicken

    chik-en

    Chicken's many plus points - its versatility, as well as the ease and speed with which it…

  • 1 lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • head of garlic

    Garlic

    gar-lik

    Part of the lily, or alium, family, of which onions are also a member, garlic is one of the most…

  • 1 tsp cumin seeds

    Cumin

    q-min

    An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…

  • 1 tsp clear honey
  • 85g butter, softened

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 bunch parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 1 sprig bay leaves

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

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Comments (26)

squeeze101's picture
5

I just used the amount of carrots I had and I wish I had had more. They were delicious, the gravy was really tasty although you do want a gravy jug that splits the oil as the butter in the juices does settle - will certainly be doing it again.

patlim's picture
5

Husband who doesn't like chicken actually had seconds! I think it is the buttery pan juices!. Carrots were lovely and caramelized. Had no parsley so substituted with thyme and rosemary. Worked really well.

patlim's picture
5

Husband who doesn't like chicken actually had second! I think it is the buttery pan juices!. Carrots were lovely and caramelized. Had no parsley so substituted with thyme and rosemary. Worked really well.

Drydoni's picture
5

First time making this and it was super tasty! I didn't have bunches of carrots so just quartered normal big carrots. Didn't have any parsley but was fantastic without, they were the best carrots I've ever tasted! Chicken was so succulent I added extra mushrooms as well which picked up the lovely garlic flavour! Served with cauliflower cheese and roast potatoes. My husband loved it I will def make it again very soon!

clairecanale's picture
5

I served this at a dinner party and it was delicious. The chicken was so tender and moist, and the sticky carrots complimented it beautifully. Will definitely make again and again.

manavidang's picture
3

i was disappointed; the chicken was a bit bland and the carrots weren't very flavourful either. i won't be trying this again.

bettylarouge's picture
5

Cant recommend this highly enough! Whole family loved it, including our two year old. The meat was so moist! I'll be doing this recipe every Sunday lunch now.

danicquinn's picture
5

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!

lalybaba's picture

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.

elaines's picture
5

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

heidi79's picture
5

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!

tinydancer's picture
5

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!

linnewton's picture
4

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!

frogstar's picture
4

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!!!

frogstar's picture
4

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

misswah's picture
5

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!

little_jj's picture
5

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!

smartdaisy's picture

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

nicolaaberdeen84's picture

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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