Did it work out?
One click, and we know how the recipe works in a real kitchen.
Cooking
Roast Chicken Pieces on Carrot Batons
· 4 servings
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.
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.
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.
Crispy skin
Once the chicken is cooked through, remove the lid, raise the oven temperature to 180°C and roast a little longer to get a crispy skin. Serve with your side of choice.