Roast Chicken 101 With Honeyed Carrots
Recipe by Bonnie Stoilkovich
A very basic recipe for roast chicken, perfect for a schoolnight!
Ingredients
For the Chicken:
Whole or 1⁄2 Chicken
Salt
Pepper
For the Honey Carrots:
6 large carrots, peeled and sliced into 1/2 inch rounds
3 tbls ghee or butter
2 tbls agave nectar or honey
2 tbls lemon basil & 1 sprig Syrian Marjoram - chopped
salt & pepper to taste
Instructions:
Preheat oven to 450 degrees.
Wash your chicken, and pat very dry with paper towels.
Salt and pepper chicken, adding other seasonings like a
Poultry Blend, or Syrian Marjoram if desired.
Roast for 45 minutes. It does NOT need to be on a rack of any kind! Thermometer, inserted in thickest part of thigh meat – not touching bone - should read 165-170 degrees or slightly higher. Check this when you take it out at 45 minutes.
Remove from oven and allow to stand 15 minutes before serving.
For the Honey Carrots:
While the chicken is cooking, melt butter or ghee in a skillet and add the carrots.
Cook at a medium heat for about 8 minutes. Add the agave, parsley, salt & pepper. Toss to coat.
Cook for another 2-3 minutes. A nice brown coating should form on the carrots. Turn off heat and set aside until ready to serve.
Serve with Roast Potatoes, a simple rice or even a salad!