Roast chicken with vegetables

Yield: 4 servings

Measure Ingredient
1 \N Free range chicken; (1.5kg/ 3.5 lbs)
3 \N Sprigs fresh thyme
200 grams Carrots; (8oz)
100 grams Shallots; (4oz)
200 grams Potatoes; (12oz)
\N \N Olive oil
\N \N Salt & freshly ground black pepper

Peel the potatoes and cut into regularly sized small to medium pieces.

Scrape the carrots and cut into thick slices. Peel the shallots.

Season the chicken with salt and pepper and in a cast iron casserole dish, brown the chicken in a little olive oil. Once it is lightly browned all over, put into a hot oven 220øC/425øF/gas mark 7 for 20 minutes.

Blanch the potatoes in boiling salted water for 5 minutes, then drain.

Saute the carrots and shallots in a little olive oil to lightly brown.

Remove the chicken from the casserole dish and put the potatoes and vegetables into the bottom with a little more olive oil. Place the chicken on top and roast for another 20-30 minutes or until the chicken is cooked through. You can test to see whether the chicken is cooked by inserting a skewer into the thigh to see if the juices run clear.

Carve the chicken and serve with the pan juices, surrounded by the roasted vegetables.

Converted by MC_Buster.

Per serving: 77 Calories (kcal); trace Total Fat; (1% calories from fat); 2g Protein; 18g Carbohydrate; 0mg Cholesterol; 22mg Sodium Food Exchanges: ½ Grain(Starch); 0 Lean Meat; 1½ Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

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