Roast chicken & sticky carrots

Roast chicken & sticky carrots

  • 1
  • 2
  • 3
  • 4
  • 5
(26 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
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 2 bunches carrots
    Carrot

    Carrot

    ka-rot

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

  • 1.8kg free-range chicken
    Chicken

    Chicken

    chik-en

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

  • 1 lemon
    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

    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

    Cumin

    q-min

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

  • 1 tsp clear honey
  • 85g butter, softened
    Butter

    Butter

    butt-err

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

  • 1 bunch parsley
    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

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
marmiteetponpon's picture
marmiteetponpon
15th May, 2014
check this scrumptious oven roasted chicken with herbs and citrus at marmite et ponpon http://marmiteetponpon.com/2014/05/15/scrumptious-oven-roasted-chicken-with-herbs-and-citrus/
squeeze101
6th Apr, 2014
5.05
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
14th Apr, 2013
5.05
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
14th Apr, 2013
5.05
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
26th Nov, 2012
5.05
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
28th Dec, 2011
5.05
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
15th May, 2011
3.05
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
7th Mar, 2011
5.05
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
16th Jan, 2011
5.05
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
24th Oct, 2010
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.

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.