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Roast Chicken Pieces on Carrot Batons

Step-by-step method

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At a glance

Cut the carrots into batons, arrange the seasoned chicken pieces on top, add butter, and roast everything together in a roasting pan. The oven does most of the work — just baste occasionally with the pan juices and finish with a short blast at the end for a crispy skin.

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    Prepare the carrots

    Clean the carrots, peeling them if you like — it really depends on how they look. Fresh carrots straight from the garden usually just need a rinse and a scrub with a brush. Cut into batons and arrange them in the roasting pan.

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    Season the chicken

    Cut the chicken into pieces (you can also use ready-portioned chicken drumsticks), rinse and pat dry, then season all over with salt, pepper and cumin. Arrange the pieces on top of the carrots in the roasting pan.

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  3. Roast in the pan

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    Roast in the pan

    Place a small piece of butter on each piece of chicken. Cover with the lid of the roasting pan and roast in an oven preheated to 160°C. The timing depends on the size of your chicken pieces — ours took about 60 minutes. Every so often, lift the lid and baste the chicken with the pan juices.

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Roast Chicken Pieces on Carrot Batons

bohynekuchyne
Active time total 1 h 30 min
Prep 20 min Cook 1 h 10 min
7 Ingredients
4 Steps
Medium Difficulty

Ingredients — what you'll need

You only need 7 ingredients

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Equipment

What you'll need besides the ingredients.

Roasting dish

About this recipe

Today's recipe is great because you just pop it in the roasting pan and go settle in for a nice film. Or head out to the garden. Spring feels like it's just around the corner — I picked my first snowdrops yesterday. I served the chicken and carrots with pan-fried gnocchi, but mashed potatoes, boiled potatoes or rice work just as well. Honestly, even a good chunk of bread would do the trick.

Gluten-free Poultry Chicken Main Course

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