4 or 5 smallish potatoes, peeled and halved
2 medium carrots, peeled and chopped
200ml chicken stock
1 clove of garlic
A few sprigs of thyme
preparation 5 mins • you cook for 27 mins •
Serves 2 hungry people
Watch a 30 second preview of my cook-along video below
Chicken is our nation's favourite for a roast dinner and this is my take on it. I love the sharpness of the lemon against the sweet honey flavour that runs through this dish. Crispy skin is a must and you won't be disappointed here. This is a three part recipe. In part one we make the glaze and get the chicken on. In part two we glaze the chicken and roast the potatoes. In part three we carve and serve!
Large roasting tin.
Saucepan for the potatoes
Saucepan for the carrots
Another small saucepan for the gravy
Ramekin for the glaze
Spoon to stir
Before you start, preheat your oven to 180c, have two pans of salted boiling water on the hob. Have all the ingredients prepped and ready. Now click here!
Before you start, take the chicken out of the oven and have the potatoes and glaze to hand. Now click here!
Before you start, take the chicken out of the oven and have your other pan and sieve ready with the stock. Now click here!