Roast chicken & sticky carrots

Roast chicken & sticky carrots

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(31 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


  • 2 bunches carrots



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

  • 1.8kg free-range chicken



    While it's the traditional Christmas bird, turkey is good to eat all year round, though…

  • 1 lemon



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

  • 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 a dairy product made from separating whole milk or cream into fat and…

  • 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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marmiteetponpon's picture
15th May, 2014
check this scrumptious oven roasted chicken with herbs and citrus at marmite et ponpon
6th Apr, 2014
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
14th Apr, 2013
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
14th Apr, 2013
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.
26th Nov, 2012
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!
28th Dec, 2011
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.
15th May, 2011
i was disappointed; the chicken was a bit bland and the carrots weren't very flavourful either. i won't be trying this again.
7th Mar, 2011
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.
16th Jan, 2011
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!
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.


8th Apr, 2020
Is the stuffing of two halved lemons and a head of garlic to be discarded after roasting? Or can it be used in some way?
Esther_Deputyfoodeditor's picture
9th Apr, 2020
Hello, Esther from the food team here! We'd recommend chucking ou the lemon once cooked. The garlic you could squeeze out of it skins and spread on toast, which is particularly nice with some roasted tomatoes too. you could also squeeze it in to mayonnaise to make garlic mayonnaise. Thanks for your question!
8th Apr, 2020
It says push the remaining garlic into the cavity of the chicken. The "remaining garlic" is a head of garlic minus two cloves already used. Should the remaining garlic be split into individual cloves before being pushed into the cavity of the chicken? Or just push in the intact head of garlic?
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