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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 Easy Ways to Get Healthy.

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Consider the stairs. Walk up the stairs to where you live or work instead of using the elevator. While this will be difficult to do if you live on or if your job is on a seriously high level floor in a skyscraper, taking the stairs to a home or office on, say, the fifth floor is entirely do-able. If you do work on a super high floor, why not get off the elevator a few floors early and walk the rest of the way? Most people will choose to be sluggish and take an elevator instead of choosing exercise on the stairs. Even just a sole flight of stairs, when walked up or down a few times a day–can be a great improvement to your system.

There are a whole lot of things that work toward your getting healthy. Intensive gym visits and narrowly defined diets are not always the answer. It is the little things you choose day after day that really help you with weight loss and getting healthy. Make smart choices every day is a great start. Wanting to get in as much physical activity as possible is another. The numbers on the scale aren’t the only signal of your healthfulness. You need to make your body as strong you can make it.

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

The ingredients needed to make Roast Chicken with Potatoes & Carrots:
  1. Use 500 g (1 lb) carrots
  2. Use 600 g (1 1/4 lb) potatoes
  3. Provide 1 head garlic
  4. You need 5 sprigs fresh rosemary
  5. You need olive oil
  6. Prepare 1.6 kg (3 1/2 lb) whole free-range chicken
  7. Get 1 lemon
  8. Use 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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