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Before you jump to Roast Chicken with Potatoes & Carrots recipe, you may want to read this short interesting healthy tips about Tips For Living Green And Lowering costs Within the Kitchen.
Until fairly recently any person who indicated concern about the destruction of the environment raised skeptical eyebrows. That's a thing of the past now, with everybody being aware of the problems besetting the planet and also the shared responsibility we have for turning things around. The experts are agreed that we are not able to adjust things for the better without everyone's active involvement. Each and every family must start making changes that are environmentally friendly and they must do this soon. The kitchen is a good place to start saving energy by going much more green.
A lot of electrical power is definitely wasted when fridges and freezers, both heavy users of electricity anyway, are not operating efficiently. If you might be in the market for a new one, the good news is that compared with styles from 10 or more years ago, they use about 60% less energy. The proper temperature for food is 37F inside the fridge and 0F in the freezer, and sticking to these will use much less electricity. You can certainly cut down how often the motor has to run by routinely cleaning the condenser, which will save on electricity.
As you can see, there are lots of little items that you can do to save energy, and save money, in the kitchen alone. It is reasonably uncomplicated to live green, all things considered. Largely, all it will take is a little common sense.
We hope you got insight from reading it, now let's go back to roast chicken with potatoes & carrots recipe. You can cook roast chicken with potatoes & carrots using 8 ingredients and 29 steps. Here is how you do that.
The ingredients needed to make Roast Chicken with Potatoes & Carrots:
- You need 500 g (1 lb) of carrots.
- Use 600 g (1 1/4 lb) of potatoes.
- You need 1 head of garlic.
- Prepare 5 sprigs of fresh rosemary.
- You need of olive oil.
- Prepare 1.6 kg (3 1/2 lb) of whole free-range chicken.
- You need 1 of lemon.
- Take 5 sprigs of fresh thyme.
Steps to make Roast Chicken with Potatoes & Carrots:
- Preheat the oven to 220°C/425°F/gas 7..
- Scrub, trim and halve the carrots lengthways..
- Scrub, peel and halve the potatoes, quartering any larger ones..
- Add to a large roasting tray..
- Break the garlic bulb into cloves, leaving them unpeeled..
- Then lightly crush with the at side of a knife..
- Pick the rosemary leaves, discarding the stalks..
- Add the garlic and rosemary leaves to the tray..
- Drizzle with oil....
- Season with sea salt and black pepper....
- Then toss well and spread out in an even layer..
- Rub the chicken all over with a pinch of salt and pepper.....
- And a drizzle of oil..
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- Stuff the chicken cavity with the whole lemon....
- And the thyme sprigs..
- Place the chicken in the tray, on top of the vegetables..
- Reduce the oven temperature to 200oC/400oF/gas 6, then add the chicken and roast for 45 minutes..
- Carefully remove the tray from the oven, use tongs to turn the vegetables over....
- Then spoon any juices from the tray over the chicken..
- Return the tray to the oven for a further 30 minutes, or until the chicken is cooked through..
- To check, pierce a chicken thigh with the tip of a sharp knife – if the juices run clear, it’s done. Otherwise return the tray to the oven, cook for a little while longer and repeat the test..
- Once cooked, transfer the chicken to a board....
- And return the vegetables to the oven for a final 5 minutes to crisp up, if needed..
- Cover the chicken with a layer of tin foil and a tea towel, then leave to rest for 10 to 15 minutes..
- Using a sharp carving knife, carve up the chicken..
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- Serve with the roasted veg. Delicious with a green salad on the side..
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