Roast Chicken with Potatoes & Carrots. This Perfectly Seasoned, Moist & Tender Chicken Awaits You And Your Family. Turn Up The Heat & Try Grilling Our Beer Can Chicken Recipe Today! Now Choose From Multiple Easy Chicken Recipes To Create That Perfect Meal.

Place with onion in large, shallow foil-lined baking pan. Rinse the chicken inside and out and pat dry. Generously sprinkle salt and pepper inside the cavity, and then add the rosemary, thyme, onion, garlic and lemon. You can have Roast Chicken with Potatoes & Carrots using 8 ingredients and 29 steps. Here is how you achieve that.

Ingredients of Roast Chicken with Potatoes & Carrots

Prepare 500 g (1 lb) of carrots.
You need 600 g (1 1/4 lb) of potatoes.
It's 1 head of garlic.
You need 5 sprigs of fresh rosemary.
It's of olive oil.
Prepare 1.6 kg (3 1/2 lb) of whole free-range chicken.
It's 1 of lemon.
You need 5 sprigs of fresh thyme.

Roast Chicken with Roasted Potatoes and garlic sauce - an all time favorite Sunday supper at my house. A delicious and juicy roast chicken served with perfectly roasted potatoes and an easy garlic sauce that's to die for. Can't get any simpler and more delicious than this. Arrange the potatoes around the chicken with the rest of the lemons and onions, rosemary and whole garlic cloves, and lemon thyme.

Roast Chicken with Potatoes & Carrots step by step

Preheat the oven to 220°C/425°F/gas 7..
Scrub, trim and halve the carrots lengthways..
Scrub, peel and halve the potatoes, quartering any larger ones..
Add to a large roasting tray..
Break the garlic bulb into cloves, leaving them unpeeled..
Then lightly crush with the at side of a knife..
Pick the rosemary leaves, discarding the stalks..
Add the garlic and rosemary leaves to the tray..
Drizzle with oil....
Season with sea salt and black pepper....
Then toss well and spread out in an even layer..
Rub the chicken all over with a pinch of salt and pepper.....
And a drizzle of oil..
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Stuff the chicken cavity with the whole lemon....
And the thyme sprigs..
Place the chicken in the tray, on top of the vegetables..
Reduce the oven temperature to 200oC/400oF/gas 6, then add the chicken and roast for 45 minutes..
Carefully remove the tray from the oven, use tongs to turn the vegetables over....
Then spoon any juices from the tray over the chicken..
Return the tray to the oven for a further 30 minutes, or until the chicken is cooked through..
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..
Once cooked, transfer the chicken to a board....
And return the vegetables to the oven for a final 5 minutes to crisp up, if needed..
Cover the chicken with a layer of tin foil and a tea towel, then leave to rest for 10 to 15 minutes..
Using a sharp carving knife, carve up the chicken..
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Serve with the roasted veg. Delicious with a green salad on the side..

To check if the chicken is cooked, pierce the thigh with a skewer and the juices should run clear. Place chicken in the center of skillet and arrange potatoes around. Roast until potatoes are golden brown and crisp and an instant-read thermometer inserted into the thickest part of breasts. Don't worry, the garlic cooks down to a mellow, soft texture that's perfect to spread over the buttery chicken. Drizzle remaining oil mixture over chicken and potatoes; stir potatoes.