This Roast Chicken and Sticky Carrots recipe is sure to be a hit with everyone in your family at Christmas! The flavour from the lemon, parsley and honey coupled with a delicious roast chicken will leave your mouths watering and we can’t blame you!
We can imagine that most of you have now started to decide what food you are going to get ready for Christmas! There are so many choices at this time of year, so if you are keen on a change from the traditional Christmas turkey, this Roast Chicken and Sticky Carrots recipe will be right up your street, and it is surprisingly easy to prepare!
Ingredients:
- 1.8kg Free-Range Chicken
- 2 bunches of carrots
- 1 lemon
- Head of garlic
- 1 tsp of cumin seeds
- 1 tsp clear honey
- 85g of softened butter
- 1 bunch parsley
- 1 sprig of bay leaves
Instructions:
Step 1-Preheat your oven to 200 degrees celcius/gas mark 6/180 degrees for a fan oven. Cut the leaves off the carrots and clean them if necessary. Keep the carrots whole and place them in to a roasting tray. Take the lemon and slice it in half as well as chopping two cloves of garlic. Squeeze some of the lemon juice over the carrots then place the garlic, the honey, half the butter, the cumin seeds in the roasting tray as well. Also add pepper and salt to your personal taste.
Step 2-Now the attention turns to the chicken! Take the leaves off the parsley and put them to one side to use later. Use the remaining parsley stalks and push them in to the cavity of the chicken as well the rest of the garlic, the other half of the lemon and the bay leaf. Again add salt and pepper to your own personal taste, the salt and pepper will make the skin of the chicken go a delicious crispy golden brown colour!
Step 3-Now you can move the chicken and place it on top of the carrots in the roasting tray. Take the rest of the butter and smear it on to the chicken before placing the chicken in the oven to roast for around 30 minutes.
Step 4-Once the chicken starts to turn golden brown, take the chicken out of the roasting tray and stir the carrots so they are soaking up as much of the flavour from the juices as possible. Place the chicken back in the tray and spoon over some of the juices, then place it back in the oven to roast for a further 45-50 minutes.
Step 5-Once you are sure the chicken is cooked (the juices should run clear), take the chicken and rest it on a roasting rack. Place the carrots on your hob and warm to a low heat until they start to come to the boil. Take the remaining parsley leaves and chop them before adding them to the carrots. Then you are ready to serve! We recommend serving in a large dish so the flavour from the carrots and chicken can mix. Enjoy this delicious recipe!
Source: BBC Good Food
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