Roast chicken with carrots and potatoes

Name: Roast chicken with carrots and potatoes
Ingredients: 1/2 chicken (1 kg); 2 tablespoons oil; 1 teaspoon salt; 1/2 teaspoon ground pepper; 2 large carrots (200 g); 5 medium potatoes (750 g); 1 head garlic; 240 ml water; 2 tablespoons tomato sauce (optional)

Diverse - Roast chicken with carrots and potatoes by Minodora I. - Recipia

Roast chicken with carrots and potatoes cooks for two hours over medium heat, until the meat is browned and the vegetables soften in the juices in the dish. The potatoes soak up the juices, and the roasted garlic turns soft; everyone has their own take on it. I put a roasted garlic clove on my plate too, squeezed out of its skin over a potato. Prep: 20 minutes. Cook time: 120 minutes. Total time: 140 minutes. Serves: 4. About 540 kcal and 34 g protein per serving.

Ingredients

1/2 chicken (1 kg)
2 tablespoons oil
1 teaspoon salt
1/2 teaspoon ground pepper
2 large carrots (200 g)
5 medium potatoes (750 g)
1 head garlic
240 ml water
2 tablespoons tomato sauce (optional)

Preparation

1. Pat the half chicken dry with paper towels. Rub it with 1 tablespoon oil and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. 2. Peel the carrots and potatoes and cut them into rounds. Separate the garlic cloves and peel them. 3. Toss the vegetables and garlic with 1 tablespoon oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. 4. Arrange the vegetables in a baking dish and place the chicken on top. Mix the water with the tomato sauce, if using, then pour the liquid into the dish. 5. Bake at 180°C for 2 hours, basting the chicken from time to time with the juices in the dish. The meat should be cooked through and the skin browned.

Notes

Keep leftovers in a sealed container in the fridge for up to 3 days; add a little water to the dish when reheating. Choose a half chicken that is fairly even in thickness all over, so the breast and thighs cook at the same pace. Waxy potatoes hold their shape better, while floury ones break apart more easily after a long bake. If the juices reduce too much and the vegetables start to stick, add a little hot water. Serve with a green salad dressed with vinegar.