roasted chicken & carrots

Are you looking for a “centerpiece-to-impress” for your party’s supper table that takes very little effort to prepare? And without going to a restaurant? Then try out a roast! It only takes 15 minutes to prepare and an hour and a half to cook. Here is how it is done:

1. Set your oven to 200degC/fan 180degC/gas 6 in order to heat it. While the oven is heating, prepare the tray for your chicken. Get a tray that well-fits your carrots with the chicken on top. Lop off the leaves of your carrots, scrub the carrots clean of mud, and place them into the tray. Slice the lemon into half and squeeze a little of it over the carrots. Finely chop two of the garlic cloves and mix it with the cumin seeds, honey, half of the butter, and season with salt and pepper to taste.
2. Remove the parsley leaves, roughly chop them then set aside. Stuff the chicken with the remaining parsley stalks, lemon halves, the remaining garlic and sprig of bay. Season with salt and pepper to taste.
3. Place the chicken directly on top of the carrots and spread the remaining butter over the chicken breast. Roast the chicken in the oven for 30 minutes until the chicken starts to brown. Take the tray from the oven, lift the chicken off the tray and place it on a board, then turn the carrots in order to coat them with all the juice. Return the chicken to the tray, grease the breast with the juice then continue roasting it for another 40-50 minutes until fully cooked.
4. Take the chicken from the tray and set aside for 10 minutes. A few minutes before you serve the roasted chicken, set the carrots over a low heat until sizzling then mix in the parsley leaves you have previously set aside. You can then serve the chicken either by sitting it back on top of the carrots or by serving the chicken and the carrots separately.

Nutrition Facts
Per serving of this recipe, you will get:
Energy – 588 kcalories
protein – 42g
carbohydrate – 3.6g
fat – 45g
saturated fat – 20g
fiber- 0.1g
sugar – 1g
salt – 0.79g

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