Name: Lemon, garlic and balsamic roast chicken with baby carrots
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 8 chicken pieces or 4 chicken legs; 12 clove garlic, unpeeled; 2 tablespoon fresh sage; 2 tablespoon rosemary sprigs; 1 tablespoon thyme sprigs; 1 lemon, cut into thin slices; 1/2 cup chicken stock; 2 tablespoon olive oil; 300 gram packet Farmer Bill’s Fresh Baby Peeled Carrots; 1 - 2 tablespoons balsamic vinegar

Lemon, garlic and balsamic roast chicken with baby carrots

Just throw a handful of ingredients in a pan and let the oven do the work to create this delicious lemon, garlic and balsamic roast chicken recipe. Serve with juicy baby carrots on cooler evenings

This recipe first appeared in Food magazine.

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Ingredients

8 chicken pieces or 4 chicken legs

12 clove garlic, unpeeled

2 tablespoon fresh sage

2 tablespoon rosemary sprigs

1 tablespoon thyme sprigs

1 lemon, cut into thin slices

1/2 cup chicken stock

2 tablespoon olive oil

300 gram packet Farmer Bill’s Fresh Baby Peeled Carrots

1 – 2 tablespoons balsamic vinegar

Method

1.Preheat the oven to 200°C.

2.Place the chicken, garlic, sage, rosemary, thyme and sliced lemon in a large shallow roasting dish and toss to combine. Add the chicken stock and drizzle over the olive oil. Cover the dish with tinfoil and cook the chicken in the preheated oven for 30 minutes.

3.Remove the tinfoil, add the baby carrots and balsamic vinegar and toss to coat the carrots in the pan juices. Cook the chicken, basting occasionally, for a further 20 minutes, or until the chicken is golden and the juices run clear.

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