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Garlic, Lemon and Herb Roasted Chicken Pieces with Vichy Carrots

RECIPE OVERVIEW

Chicken is a big favourite of mine, for some extra spice add a chopped chilli or two!

Preparation time: 10 minutes

Cooking time: 60 minutes

Ingredients

Serves: 4 people

  • 1 tbsp SuperValu Dried Mixed Herbs
    chopped
  • 5 cloves SuperValu Garlic
    crushed
  • 2 - SuperValu Lemon
    juiced and rind
  • 3 tbsp SuperValu Olive Oil
  • 1 - SuperValu Quality Irish large chicken
    cut in pieces (breast, drunsticks and thighs)
  • 0 - SuperValu Whole Black Peppercorns
Vichy Carrots
  • 450 g Carrots
  • 1 tbsp Caster Sugar
  • 300 ml Chicken Stock Cube
    or water, warmed
  • 25 g SuperValu Butter
  • 0 - SuperValu Whole Black Peppercorns

Method

  1. Preheat the oven to 180°C/350°F/Gas 4.
  2. Combine the lemon juice, olive oil, herbs, seasoning, and garlic.
  3. Sprinkle the chicken pieces with salt and pepper and brush the lemon mixture.
  4. Place the chicken on a roasting pan and place in the oven for approximately 40 - 50 minutes, turning halfway through.
  5. When the chicken is thoroughly cooked, juices will run clear when pierced with a fork.
  6. Meanwhile place the carrots in a small pan with the butter, caster sugar and enough stock or water to just cover the carrots.
  7. Bring to the boil, then cook over a moderate to high heat for about 12 minutes until the carrots are tender and all of the liquid has evaporated. Shake the pan occasionally to prevent sticking.
  8. Serve the chicken with the vichy carrots and some garden salad.

Check Coeliac Society of Ireland Food List for gluten free brands.

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