Roast Chicken Pieces on Carrot Batons
·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.
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.
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.
Crisp up the skin
Once the chicken is cooked through, remove the lid, raise the oven temperature to 180°C and let it roast a bit longer until the skin turns crisp and golden. Serve with a side of your choice.
