At a glance
You're roasting chicken pieces on a bed of carrot batons for a hands-off dinner that takes about 90 minutes total. The main work happens upfront—prepping the carrots and seasoning the chicken—then it's all about popping everything in the oven, basting occasionally, and finishing with a quick temperature bump to crisp up that golden skin. Perfect timing to make a side dish, watch a film, or catch up on life while dinner does its thing.
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Prepare the carrots
Clean the carrots, peeling them if you like - it depends on how they look. Fresh carrots straight from the garden usually just need a rinse and a scrub with a brush. Cut them into batons and arrange them in the roasting pan.
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Season the chicken
Cut the chicken into pieces (or use ready-cut chicken drumsticks), wash 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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Roast in the pan
Place a small piece of butter on each piece of chicken. Cover with the lid of the roasting pan and bake in an oven preheated to 160°C. Timing depends on the size of your chicken pieces - ours took about 60 minutes. Every so often, remove the lid and baste the meat with the pan juices.
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