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Roast Chicken with Potatoes & Carrots
Roast Chicken with Potatoes & Carrots

Before you jump to Roast Chicken with Potatoes & Carrots recipe, you may want to read this short interesting healthy tips about Learn How to Improve Your Mood with Food.

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Green tea is truly excellent for your mood. You were simply anticipating to read that in this article, weren’t you? Green tea is rich in a certain amino acid called L-theanine. Research has found that this amino acid stimulates the production of brain waves. This will better your brain’s focus while simultaneously loosening up the rest of your body. You already knew that green tea helps you be better. Now you know that it helps you to lift your moods also!

As you can see, you don’t need junk food or foods that are terrible for you to feel better! Try these hints instead!

We hope you got insight from reading it, now let’s go back to roast chicken with potatoes & carrots recipe. To cook roast chicken with potatoes & carrots you only need 8 ingredients and 29 steps. Here is how you do it.

The ingredients needed to cook Roast Chicken with Potatoes & Carrots:
  1. Prepare 500 g (1 lb) carrots
  2. Take 600 g (1 1/4 lb) potatoes
  3. Provide 1 head garlic
  4. Use 5 sprigs fresh rosemary
  5. Use olive oil
  6. You need 1.6 kg (3 1/2 lb) whole free-range chicken
  7. Provide 1 lemon
  8. You need 5 sprigs fresh thyme
Instructions to make Roast Chicken with Potatoes & Carrots:
  1. Preheat the oven to 220°C/425°F/gas 7.
  2. Scrub, trim and halve the carrots lengthways.
  3. Scrub, peel and halve the potatoes, quartering any larger ones.
  4. Add to a large roasting tray.
  5. Break the garlic bulb into cloves, leaving them unpeeled.
  6. Then lightly crush with the at side of a knife.
  7. Pick the rosemary leaves, discarding the stalks.
  8. Add the garlic and rosemary leaves to the tray.
  9. Drizzle with oil…
  10. Season with sea salt and black pepper…
  11. Then toss well and spread out in an even layer.
  12. Rub the chicken all over with a pinch of salt and pepper….
  13. And a drizzle of oil.
  15. Stuff the chicken cavity with the whole lemon…
  16. And the thyme sprigs.
  17. Place the chicken in the tray, on top of the vegetables.
  18. Reduce the oven temperature to 200oC/400oF/gas 6, then add the chicken and roast for 45 minutes.
  19. Carefully remove the tray from the oven, use tongs to turn the vegetables over…
  20. Then spoon any juices from the tray over the chicken.
  21. Return the tray to the oven for a further 30 minutes, or until the chicken is cooked through.
  22. To check, pierce a chicken thigh with the tip of a sharp knife – if the juices run clear, it’s done. Otherwise return the tray to the oven, cook for a little while longer and repeat the test.
  23. Once cooked, transfer the chicken to a board…
  24. And return the vegetables to the oven for a final 5 minutes to crisp up, if needed.
  25. Cover the chicken with a layer of tin foil and a tea towel, then leave to rest for 10 to 15 minutes.
  26. Using a sharp carving knife, carve up the chicken.
  29. Serve with the roasted veg. Delicious with a green salad on the side.

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