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Roast Chicken with Potatoes and Carrots

Serves 4
  • Steps
  • Ingredients

Steps

  • 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 flat 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. 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, then serve with the roasted veg. Delicious with a green salad on the side.

Notes

The beauty of cooking the whole bird, is you’ll have leftovers for more meals later in the week – shred the meat into stir-fries or sandwiches or boil up the carcass for chicken soup.

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Jamie's Food Revolution Day Recipe © 2016 Jamie Oliver Enterprises Limited. Photography by James Lyndsay & Matt Russell.