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Ingredient
Roast Chicken with Potatoes & Carrots
Introduce
Chef :
Jamie OliverRoast Chicken with Potatoes & Carrots
This is a classic Sunday supper that the whole family will love. It’s super simple too. Always try to buy the best quality chicken you can afford – aim for Certified Humane or RSPCA-Assured birds as a minimum, then trade up when you can. I’ve seen the way low-standard chickens are kept and I’d never eat them.
Ingredient
Food ration :
4 servingsCooking time :
105 mins
500 g (1 lb)
carrots
600 g (1 1/4 lb)
potatoes
1 head
garlic
5 sprigs
fresh rosemary
1.6 kg (3 1/2 lb)
whole free-range chicken
1
lemon
5 sprigs
fresh thyme
Cooking instructions
* Step 1
Preheat the oven to 220°C/425°F/gas 7.
* Step 2
Scrub, trim and halve the carrots lengthways.
* Step 3
Scrub, peel and halve the potatoes, quartering any larger ones.
* Step 4
Add to a large roasting tray.
* Step 5
Break the garlic bulb into cloves, leaving them unpeeled.
* Step 6
Then lightly crush with the at side of a knife.
* Step 7
Pick the rosemary leaves, discarding the stalks.
* Step 8
Add the garlic and rosemary leaves to the tray.
* Step 9
Drizzle with oil...
* Step 10
Season with sea salt and black pepper...
* Step 11
Then toss well and spread out in an even layer.
* Step 12
Rub the chicken all over with a pinch of salt and pepper....
* Step 13
And a drizzle of oil.
* Step 14
* Step 15
Stuff the chicken cavity with the whole lemon...
* Step 16
And the thyme sprigs.
* Step 17
Place the chicken in the tray, on top of the vegetables.
* Step 18
Reduce the oven temperature to 200oC/400oF/gas 6, then add the chicken and roast for 45 minutes.
* Step 19
Carefully remove the tray from the oven, use tongs to turn the vegetables over...
* Step 20
Then spoon any juices from the tray over the chicken.
* Step 21
Return the tray to the oven for a further 30 minutes, or until the chicken is cooked through.
* Step 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.
* Step 23
Once cooked, transfer the chicken to a board...
* Step 24
And return the vegetables to the oven for a final 5 minutes to crisp up, if needed.
* Step 25
Cover the chicken with a layer of tin foil and a tea towel, then leave to rest for 10 to 15 minutes.
* Step 26
Using a sharp carving knife, carve up the chicken.
* Step 27
* Step 28
* Step 29
Serve with the roasted veg. Delicious with a green salad on the side.
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