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Roast Chicken with Vegetables

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CATEGORY CUISINE TAG YIELD
Meats Gordon, Ramsay’s, Passion 4 servings

INGREDIENTS

1 Free range chicken; (1.5kg/ 3.5 lbs)
3 Sprigs fresh thyme
200 g Carrots; (8oz)
100 g Shallots; (4oz)
200 g Potatoes; (12oz)
Olive oil
Salt & freshly ground black pepper

INSTRUCTIONS

Peel the potatoes and cut into regularly sized small to medium pieces.
Scrape the carrots and cut into thick slices. Peel the shallots.
Season the chicken with salt and pepper and in a cast iron casserole dish,
brown the chicken in a little olive oil. Once it is lightly browned all
over, put into a hot oven 220°C/425°F/gas mark 7 for 20 minutes.
Blanch the potatoes in boiling salted water for 5 minutes, then drain.
Saute the carrots and shallots in a little olive oil to lightly brown.
Remove the chicken from the casserole dish and put the potatoes and
vegetables into the bottom with a little more olive oil. Place the chicken
on top and roast for another 20-30 minutes or until the chicken is cooked
through. You can test to see whether the chicken is cooked by inserting a
skewer into the thigh to see if the juices run clear.
Carve the chicken and serve with the pan juices, surrounded by the roasted
vegetables.
Converted by MC_Buster.
Per serving: 77 Calories (kcal); trace Total Fat; (1% calories from fat);
2g Protein; 18g Carbohydrate; 0mg Cholesterol; 22mg Sodium Food Exchanges:
1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates
Converted by MM_Buster v2.0n.

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