This recipe first appeared in Food magazine.
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Ingredients
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.