Roast chicken & sticky carrots

Recipe uploaded by

Barney Desmazery

4 ratings

Recipe by Barney Desmazery

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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

Per serving

588 kcalories, protein 42g, carbohydrate 3.6g, fat 45 g, saturated fat 20g, fibre 0.1g, salt 0.79 g

Latest comments and suggestions

• Annie

  10 December 2007

  Annie rated and commented on this recipe

  

  Easy and delicious - my children absolutely devoured the carrots.

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• kiliman

  20 January 2008

  kiliman commented on this recipe

  Simply divine.

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• Lenny

  27 March 2008

  Lenny commented on this recipe

  sorry I cooked this now the kids want it every day.

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• julianaiwg

  26 May 2008

  julianaiwg rated and commented on this recipe

  

  Good roast chicken recipe, but what made this stand out for us was the taste of the carrots. Even with regular large carrots cut into small rounds, and a regular chicken, this was great!

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• Carol

  18 July 2008

  Carol rated and commented on this recipe

  

  I cooked this recently but my dish was a little too big so some of the carrots caramalised more than I would have liked but hubby has asked me to cook it again as he enjoyed them!!! Other than that this was a lovely way to cook chicken and I will definitely make it again in a smaller dish next time though!

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• mumof3girlygirls

  07 October 2008

  mumof3girlygirls rated and commented on this recipe

  

  We had this for tea today, my children loved the chicken and carrots, this made a great change from the usual roast chicken and going to use the leftovers to make the roast chicken rissotto tomorrow!

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Ingredients

• 2 bunches carrots
• 1.8kg free-range chicken
• 1 lemon
• head of garlic
• 1 tsp cumin seeds
• 1 tsp clear honey
• 85g butter , softened
• 1 bunch parsley
• 1 sprig bay leaves

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Difficulty and servings

Serves 4

Preperation and cooking times

Prep 15 mins

Cook min 1 hr 30 mins

Ingredients

• 2 bunches carrots
• 1.8kg free-range chicken
• 1 lemon
• head of garlic
• 1 tsp cumin seeds
• 1 tsp clear honey
• 85g butter , softened
• 1 bunch parsley
• 1 sprig bay leaves

Per serving

588 kcalories, protein 42g, carbohydrate 3.6g, fat 45 g, saturated fat 20g, fibre 0.1g, salt 0.79 g

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