Old Bay Roast Chicken with Carrots

Sometimes all that’s needed is a freshly roasted chicken to make me feel comforted, and I realised that, as often as I eat them, I’ve never posted how to cook one.

An over site I’m now putting right!

 Obviously, the cooking time depends on how big the chicken is so if in doubt, there are a couple of ways to ensure there is no food poisoning around.

 Using a food thermometer is a way to ensure the chicken is cooked through. A safe internal temperature of 74c (165f) ensures the chicken is beautifully cooked.

 More often than not, I use my mother’s way of ensuring my chicken is ready to come out of the oven.

 Find a knife and push it into the thickest part of the chicken, the breast and the part of the bird between the breast and the leg, and if the juices run clear, and the knife comes out burning hot (when it’s touched to my lip – I know it sounds crazy, but I did say it was my mother’s method) then it’s ready.

 Whichever way you choose to make sure your chicken is roasted to perfection, enjoy it hot or cold.

 Go on, give it a go and enjoy your sweet life!

Roasted to perfection

What You Need

•  1 Chicken – 1.5kg

• 6 Large Carrots – See Tip Box

• 4 tbsp Old Bay Spice

Rub the Old Bay Spice all over the skin of the chicken

 How It’s Done

• Heat the oven to 180c

• Cut both the top and the bottom off the carrots and scrub them under running water to leave the skin on but remove all the dirt.

• Dry the carrots and slice them in half lengthways. Set them aside until needed.

• Remove the chicken from any packaging and use kitchen paper towels to wipe the chicken dry.

• Rub the Old Bay Spice all over the outside of the chicken skin, remembering to rub it into the bottom of the chicken, the wings and legs.

• Place the chicken into an oven proof roasting tin.

• Place the prepared carrots around the chicken.

• Put the roasting tin in the oven and cook for 1 hour 30 minutes, or until the juices run clear and the internal temperature has reached 74c. – See Tip Box

• Let the chicken rest on the tin for 10 minutes before transferring to a serving plate along with the roasted carrots.

• Serve hot or cold.

Lay the carrots around the chicken

Tip Box

•  Carrots – If carrots aren’t your thing, don’t worry. Either leave them out or use another root vegetable such as parsnips.

• Cooking time – 1) All ovens vary so adjust the cooking time accordingly.

2) The cooking time will depend on the size of the chicken, so adjust the cooking time accordingly.

Roasted and full of flavour