Now I know everybody out there loves a traditional roast dinner. There are a lot of you that think you can’t cook one. I’m going to prove you wrong. Delicious, affordable, but most important, it’s easy. Let’s get started. I’ve got a beautiful fresh chicken here. We want a nice happy chicken, the best that you can afford. Onion celery, and some herbs. Bay, fresh thyme, parsley. Carrots, honey, cumin. You’re going to need a nice sharp knife, a nice big pot with hot boiling water. Another pot with some water boiling. A nice, heavy, solid roasting tray. at another roasting tray. First of all get a nice nob of butter. Not too much it’s not Christmas it’s sunday. and we’re just going to spread this all over our lovely little bird. This will give not only flavour but it will also give a lovely golden texture and a real rich taste and crispy skin. Because what’s the point of having roast chicken if you don’t have crispy skin. Now we’re going to season it. Really liberally. Put some inside as
well. We don’t want to put the chicken straight into the bottom of the roasting tray. It’ll start boiling in its own juices and then you’ll have soggy chicken. And nobody wants that, let’s be honest. So we’re going to make a sort of bed of vegetables to sit the chicken on to keep it from the bottom of the pan. and then the juices and those vegetables later on will go to make gravy. The plot thickens, but stay with me. So we’ve got some fresh thyme, we’ve got some bay leaf and we’ve got some parsley. Look at him he’s all lovely and tucked in his bed nicely. So I’m just going to wash my hands. We’re going to put this in the oven. Two-hundred degrees. Gas mark six for about an hour and twenty
minutes. I like to make my own stock with all the trimmings, with all the veg and the meat. I have a pot of water on the boil. These any other time you’d throw them away. Not today. In they go to the water. Right we’re going to do some roasted carrots with honey and cumin. We’re going to peel them. Now these carrot peelings, they’re going to go straight in my pot. It’s all flavour for your gravy. They can go in as well. Be careful with your fingers. The reason why we’re only cutting them in half is because when the roast we don’t want them to mash up or break up. We want them to keep their shape so when they’re on the plate everybody knows what they’re eating. It looks good, it looks posh and it takes hardly any time to do. I’ve got some boiling salted water over here. I’m just going to drop these carrots in. For five or six minutes just to take the edge off. Right our carrots have been boiling and they look like they’re ready to come out and go into the roasting tray. We’re going to put some things on them that’s going to make them magical. Your kids are going to ask for these carrots. over and over again. Your other half, they’re going to ask for these carrots, they’ll be dreaming about these carrots. Because they are spectacular. We’ve got some cumin seeds. Just a pinch. Honey one squirt, two squirts, three squirts. About that much. Toss the carrots. We’re going to whack these in the oven with the chicken until they’re nice and golden around the edges. Little bit crispy, little bit sticky. Lovely. And they should take about twenty to twenty-five minutes. If you like this recipe and want to see more of mine or any of the other gang from Jamie Oliver’s FoodTube, don’t forget, click this link and subscribe now.