The Perfect Ingredient
The humble carrot is the perfect accompaniment to any meaty main but it can hold its own as the star of the meal too. You can also cut calories by swapping half of your mashed potato for mashed carrots. This is delicious used to top a cottage pie or fish pie.
Oven-baked Chicken with Lemony Carrots, Garlic and Potatoes Recipe
For the ideal mid-week supper guaranteed to please the whole family try this oven-baked chicken with lemony carrots, garlic and potatoes.
Preheat the oven to 200°C/400oF/Gas Mark 6. Smear an ovenproof dish liberally with the butter, layer the potatoes and garlic on the bottom of the dish and season well, then top with the carrots and slice one of the lemons in thin slices over the carrots. Add the herbs and drizzle with 2tbsp of olive oil and pour over 2tbsp of water.
Lay the chicken pieces skin-side down on top, squeeze the juice from the remaining lemon, season with salt and pepper, and drizzle over the remaining 1 tablespoon of olive oil. Bake for 20-25mins in the oven and then turn over the chicken, spoon a little of the pan juices over them.
Turn the oven down to 180DegC/370DegF/Gas Mark 4 and continue to cook for a further 25-30mins until the chicken is well browned and the potatoes cooked through.
Cooking: 55 minutes
Serves: 4
Fat: 15.1g Saturated Fat: 3.6g Salt: 0.88g
Ingredients (Serves 4):
1 kg chicken thighs, chicken breasts on the bone or drumsticks
500g carrots peeled and cut into batons
3 tbsp olive oil
A little soft butter
3 medium potatoes peeled and cut into slices
2 lemons
2-4 cloves of garlic peeled and finely sliced
2-3 sprigs of fresh rosemary and thyme or 1tsp mixed dried herbs
Sea salt and black pepper