PocketCook

From @caribbeanpot

Roasted Chicken with Potatoes and Carrots

1 hr 40 min · Serves 4

1 hr 40total
20 minhands on
13steps
4servings

Watch it

Ingredients

For the marinade

  • 3/4 cup olive oil
  • 1 tsp black pepper
  • 4 cloves garlic, minced
  • 2 tbsp fresh thyme
  • 2 tbsp fresh sage, chopped
  • 1/4 cup fresh parsley, chopped
  • 1 tbsp fresh ginger, minced
  • 1 tbsp Dijon mustard
  • 3 scallions, chopped
  • 2 tbsp fresh rosemary
  • 1 tbsp roucou (or annatto oil)
  • 1 tbsp honey
  • 2 tbsp lemon juice
  • 1 tbsp salt

For the chicken & vegetables

  • 3 lb chicken (thighs and legs with skin on)
  • 1 1/2 lb potatoes, chopped into 1–1 1/2 inch pieces
  • 2 carrots, chopped
  • 2 stalks celery, chopped
  • 1 large onion, chopped

Method

For the marinade

  1. In a bowl, add olive oil, black pepper, garlic, thyme, sage, parsley, ginger, Dijon mustard, scallions, rosemary, roucou, honey, lemon juice, and salt.

  2. Mix all ingredients thoroughly until the honey dissolves into a cohesive mixture.

For the chicken & vegetables

  1. Preheat the oven to 425°F (220°C).

  2. Trim excess fat from chicken pieces and cut deep slashes into the thickest parts of the meat.

  3. Place the chicken pieces into a large baking dish.

  4. Add the chopped potatoes, carrots, celery, and onion to the baking dish around the chicken.

  5. Pour the marinade over the chicken and vegetables.

  6. Use your hands to thoroughly coat the chicken and vegetables with the marinade.

  7. Cover the baking dish tightly with parchment paper or foil.

  8. Bake covered for 50 minutes.

    Then 50 min of waiting

  9. Remove the baking dish from the oven and carefully uncover it.

  10. Use a spoon to baste the chicken and vegetables with the pan juices.

  11. Return the dish to the oven uncovered and bake until the chicken is browned and crispy, 20–30 minutes.

    Then 25 min of waiting

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