about 7 carrots, roughly 500g, each chopped into 2-3 chunks
2 tbsp olive oil
100g frozen peas
300ml chicken stock
1 tsp Marmite
Spiced roast chicken
Swap herbs for 2 tsp harissa paste
and leave out the spuds. Add stock
and peas (no Marmite) with another
2 tsp harissa. Serve with couscous.
Leave out the carrots, then after
20 mins roasting, stir 1 aubergine,
2 red peppers and 2 red onions,
all cut into large chunks, in with the
spuds. Swap the peas for cherry
tomatoes, and replace the stock
and Marmite with 5 tbsp balsamic
vinegar and 2 tbsp honey.
Chicken with roasted roots
Chop 1.3kg mixed peeled carrots,
parsnips, potatoes, celeriac and
swede into even-size chunks, and
roast alongside chicken as before.
Heat oven to 220C/200C fan/gas 7.
Snip the string or elastic off the
chicken if it’s tied up, then place in
a big roasting tin. Shove the lemon
halves into the cavity. Rub the
butter, herbs and seasoning all over
the chicken. Put the potatoes and
carrots around it, drizzle everything
with oil, season and toss together.
Roast for 20 mins, then turn the
oven down to 200C/180C fan/gas 6
and roast for 50 mins more. Stir the
peas, stock and Marmite into the
veg in the tin, then return to the
oven for 10 mins more.