Roast chicken & sticky carrots

Roast chicken & sticky carrots

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(26 ratings)

Prep: 15 mins Cook: 1 hr, 30 mins


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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  • 2 bunches carrots



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

  • 1.8kg free-range chicken



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

  • 1 lemon



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

  • head of garlic



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

  • 1 tsp cumin seeds



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

  • 1 tsp clear honey
  • 85g butter, softened



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

  • 1 bunch parsley



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

  • 1 sprig bay leaves


  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, questions and tips

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4th May, 2010
Lovely tender chicken and sweet, sticky carrots. I also added a few onions and parnips. Turned the leftovers into chicken soup
30th Apr, 2010
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!
20th Dec, 2009
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!
16th Dec, 2009
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!
18th Aug, 2009
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!!!
18th Aug, 2009
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
16th Aug, 2009
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!
7th Aug, 2009
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!
4th Aug, 2009
I made this is as a special dinner for my partner and I. Great success we both loved it.
4th Nov, 2008
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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