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)

mumof3girlygirls's picture
5

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!

gallopinggoose's picture
4

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!

julianaiwg's picture
4

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!

scouserboys's picture

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

kiliman's picture

Simply divine.

annie0176's picture
5

Easy and delicious - my children absolutely devoured the carrots.

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