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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 Use Food to Elevate Your Mood.

Most of us have been conditioned to believe that comfort foods are terrible and are to be avoided. Sometimes, if the comfort food is a high sugar food or some other junk food, this is true. Soemtimes, comfort foods can be very nutritious and good for us to eat. Several foods actually do elevate your mood when you consume them. If you are feeling a little bit down and you need an emotional pick me up, try a number of these.

Build a trail mix out of seeds and/or nuts. Your mood can be raised by eating peanuts, almonds, cashews, sunflower seeds, pumpkin seeds, etcetera. This is because these nuts are loaded with magnesium, which helps to boost your production of serotonin. Serotonin is the “feel good” chemical that directs your brain how you feel day in and day out. The more of this chemical in your brain, the better you’ll feel. Not just that, nuts, specifically, are a fantastic source of protein.

Now you realize that junk food isn’t necessarily what you should eat when you wish to help your moods get better. Try several of these instead!

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

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

Nothing hits the spot quite like a simple roast chicken. Nestled on a bed of fingerling potatoes, carrots, shallots, and fragrant lemons, this. Arrange the potatoes around the chicken with the rest of the lemons and onions, rosemary and whole garlic cloves, and lemon thyme. To check if the chicken is cooked, pierce the thigh with a skewer and the juices should. This whole roasted chicken with potatoes is very easy to make, hearty and cozy, all time favorite for a homemade family dinner.

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