Roast Chicken with Carrots

From Stonesoup
Since the arrival of Fergal, I’m a big fan of meals you can just pop in the oven to cook while you do the laundry or catch up on emails.

Enough for: 2
Takes: 40 minutes
4 chicken thigh fillets
1 bunch baby carrots, tops trimmed
1 head garlic, broken into individual cloves, skins still on
6 tablespoons pesto, to serve

1. Preheat oven to 200C (400F). Place chicken, carrots and garlic in a roasting pan. Drizzle with some oil and sea salt.

2. Roast for 25-30 minutes or until the chicken is no longer pink.

3. Serve hot with pesto on top.

Variations

short on time – you could increase oven temp to 250C (480F) or pan fry the chicken and carrots instead of roasting – both methods will be about 15 minutes.

home made pesto – try this carrot top pesto or to make a more traditional pesto, whizz 1 bunch basil leaves, a handful grated parmesan, handful pine nuts and 1 clove garlic until finely chopped then add enough extra virgin olive oil to make a loose paste. Season.

can’t find baby carrots? – use regular carrots and chop them in half lengthwise so they cook in the same amount of time.

different meat – you can use chicken breasts, drumsticks or thighs on the bone. Duck would be lovely as would lamb chops or sausages. You’ll just need to adjust the cooking time.

pescetarian – roast fillets of salmon with the carrots.

vegan – roast large field mushrooms instead of the chicken and use the dairy-free pesto version.

paleo (grain, legume & dairy-free) – use dairy-free pesto.

vegetarian – roast the carrots and garlic and serve with the pesto and a fried or poached egg.

carb lovers / more substantial – toss in cooked pasta with the pesto or serve with roast potatoes or crusty bread.

Waste Avoidance Strategy

chicken – freeze them.

carrots – will keep in a plastic bag in the fridge for a few weeks. Can be frozen but the texture goes a bit rubbery when defrosted.

garlic – pantry in a brown paper bag to protect from light and sprouting.

pesto – will keep in the fridge in an airtight jar for weeks. Can be frozen.

Add to my Old Favourite Recipes