Lemon & Rosemary Roast Chicken with Chives & Thyme Dutch Carrots
Serves:  2
Average: 4 (1 vote)
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275
Recipe by: Gourmet Garden
Give your roast chicken great flavour with herbs and lemons. This recipe also includes Dutch Carrots which is a great side idea.
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Lemon & Rosemary Roast Chicken with Chives & Thyme Dutch Carrots
Ingredients:
Lemon & Rosemary Roast Chicken with Chives
Thyme Dutch Carrots
Method:
Lemon & Rosemary Roast Chicken with Chives
  1. Heat the oven to 190°C. Line oven try with baking paper
  2. Remove the bone from each chicken cutlet. Push a finger or the handle of a spoon under the skin to loosen
  3. In a bowl combine garlic, rosemary, 1/12 tablespoons oil and a pinch each of salt and pepper
  4. Spread the mixture evenly over chicken beneath the skin and add 2 slices of lemon to each. Place on an oven tray
  5. Roast for about 25 minutes, until the skin is crisp and golden brown and the chicken cooked through
Thyme Dutch Carrots
  1. Place the carrots in a saucepan with 2 tablespoons of olive oil, 1/3 cup water and a generous pinch of salt
  2. Cover and simmer for 7-8 minutes until tender. Drain, add salt and pepper to taste, the remaining olive oil and the sugar, thyme and chives
  3. Heat gently, shaking to turn the carrots
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