Roast chicken with pan fried crushed potatoes, glazed carrots and peas

Large chicken
1 heaped tsp ground cumin
1 heaped tsp paprika or cayenne pepper
1 large clove garlic sliced
1 small lemon quartered
1 pkt thyme
1 onion sliced
500 ml chicken stock
Worcestershire sauce
Baby New potatoes – however many you and your family
1 pk baby carrots
30 g unsalted butter
Frozen peas – up to you how much and I’m sure you know how to cook these!

Preheat the oven to 200C/gas 6. Rub the skin of the chicken with a little butter or olive oil if you prefer, then mix together your cumin and paprika and sprinkle this all over the bird and rub it in well. Make some slits in the flesh on the breasts and the legs and stuff each slit with a slice of garlic. Put the quartered lemon inside the bird along with some sprigs of thyme. Lay your sliced onions into the base of a roasting tray and drizzle with olive oil, add some sprigs of thyme. Sit your bird on top of the onions and put in to the oven. You are probably looking at around 1 hour to roast the bird, you can check to see if it’s cooked by piercing the flesh and seeing if the juices that flow out are clear, if there is any blood in the juices it’s not done yet and should go back in for a little longer. If the bird is getting too brown on top you can cover it in foil. Once the bird is roasted, remove it from the roasting tray and leave to rest covered in foil. Put your roasting tray on the hob and add about 500 ml of chicken stock and a couple of splashes of Worcestershire sauce, as the liquid bubbles stir the pan to get all the lovely caramalised bits on the bottom of the roasting tray, then empty all of this into a small saucepan. If you have a gravy separator then you can put the gravy into the first to remove the oil, otherwise just leave it cool slightly in the saucepan and skim off the oil from the surface. You can remove the onions before putting it into the pan if you want but I like them. Simmer the gravy for a few minutes and taste to check seasoning. If you like a thicker gravy, you can add 1/2 a teaspoon of cornflour dissolved in cold water to the gravy and then simmer until it starts to thicken and gets how you like it.

Cut your baby potatoes in half then par boil them until they are just done, but not too soft. Once boiled tip them into a frying pan with some butter or olive oil and gently squash them with a fork – you don’t want to mash them more like breaking the skin and squashing them down a little. Season with salt and pepper and keep them on a medium to high heat, as you want the potatoes to get a good brown colour on them, and you might get a few crunchy bits too!

Boil or steam your baby carrots until they are just done, about 7-9 minutes boiling. Tip into a saute pan with melted butter and add 1 teaspoon of sugar. Toss around in the butter until the carrots are lovely and glossy, then they are ready to serve.

 Original post with credits


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