Roast Chicken & Sticky Carrots
This roast chicken with sticky carrots is a stunning centerpiece for any supper party, requiring minimal effort and delivering maximum flavor.
Prep time:
Cook time:
Total time:
Yield: 4 servings
Cook time:
Total time:
Yield: 4 servings
Ingredients
- 2 bunches carrots
- 1.8 kg free-range chicken
- 1 lemon
- 1 head of garlic
- 1 tsp cumin seeds
- 1 tsp clear honey
- 85 g butter, softened
- 1 bunch parsley
- 1 sprig bay leaves
Instructions
- Preheat your oven to 200°C (fan 180°C / gas 6).
- Trim the leaves off the carrots and scrub them clean, leaving them whole.
- Place the carrots in a snug roasting tray with the chicken on top.
- Halve the lemon and finely chop two garlic cloves. Squeeze a little lemon juice over the carrots.
- Toss the carrots with the chopped garlic, cumin seeds, honey, half the butter, plenty of pepper, and a sprinkle of salt.
- Stuff the chicken cavity with the parsley stalks, lemon halves, remaining garlic, and bay leaves. Season with pepper and salt.
- Place the chicken on top of the carrots and smear the remaining butter over the breast.
- Roast the chicken for 30 minutes until starting to brown. Remove from the oven and lift the chicken onto a board.
- Stir the carrots to ensure they are coated in the juices before returning the chicken to the tray.
- Baste the chicken with the juices and continue roasting for another 40-50 minutes until fully cooked.
- Once cooked, let the chicken rest for 10 minutes on a board.
- Meanwhile, roughly chop the reserved parsley leaves.
- A few minutes before serving, heat the carrots until sizzling and stir through the chopped parsley.
- Serve the chicken on top of the carrots or separately as desired.
Nutritional Information
Per Serving: 588 kcal, 45g fat, 20g saturates, 3.6g carbs, 1g sugars, 0.1g fiber, 42g protein, 0.79g salt.