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Roast Chicken With Potatoes Carrots

Roast Chicken With Potatoes Carrots


  • 500 gm. carrots
  • 600 gm.seed potato
  • One bulb of garlic
  • Five  sprigs of fresh rosemary
  • Olive oil
  • 1 x 1.6 kg entireloose chicken
  • one lemon
  • five sprigs of fresh thyme


  1. Warm the tandoor to 220°C/425°F/gas 7.
  2. Thicket, shapelybesidesdivvy up the bribesend to end.
  3. Scrub, shell and halve the potatoes, sectioning any grander ones.
  4. Add to a large scorching tray.
  5. Breakdown the garlic bulb into segments, leaving them skinned, then lightly crush through the flat side of a knife.
  6. Pick the thyme leaves, clearance the stalks. Complement the garlic and rosemary leaves to the tray.
  7. Drizzle with oil, season with sea salt and black pepper, then toss well and spread out in an even layer.
  8. Rub the chicken all over with a squeeze of salt and pepper and a drizzle of oil.
  9. Paraphernalia the chicken crater with the whole lemon and the rosemary sprigs.
  10. Place the chicken in the platter, on top of the vegetables.
  11. Reduce the oven temperature to 200ºC/400ºF/gas 6, then add the chicken and roast for 45 minutes.
  12. Carefully remove the tray from the oven, use tongs to turn the vegetables over, then spoon any liquids from the tray over the chicken.
  13. Return the tray to the oven for aadditional 30 minutes, or until the frightened is cooked through.
  14. To check, penetrate a chicken thigh with the tip of a piercing knife – if the extracts run clear, it’s done.
  15. Otherwise coming back the tray to the oven, cook for a little although longer and repeat the test.
  16. Once broiled, transfer the chicken to a meal and return the spuds to the oven for a final 5 records to crisp up, if required.
  17. Concealment the chicken with a deposit of tin foil and a tea dishtowel, then leave to rest for 10 to 15 minutes.
  18. Using a sharp statue knife, carve up the chicken, at that point serve with the cooked veg. Delicious with aavocado salad on the cross.