Roasted Chicken with Rosemary and Carrots Recipe

Roasted Chicken with Rosemary and Carrots

This recipe for Roasted Chicken with Rosemary and Carrots serves 4 people.

Time required: 1 hour and 10 minutes
(5 minutes to prepare, then cook for 65 minutes)

Ingredients you'll need:

• 2 tbsp butter, melted
• 5 carrots, peeled, cut in half lengthwise
• 1 tbsp white pepper, fine
• 3 tbsp redcurrent jelly
• 1 chicken, size 18, uncooked
• 5 sprigs of rosemary

How to make Roasted Chicken with Rosemary and Carrots:

1. Wash chicken and place 3 of the sprigs of rosemary into cavity. Place chicken in a large baking dish with carrots alongside.
2. In a small saucepan, over medium heat, melt jelly, add butter and pepper. Chop the remaining sprigs of rosemary into small pieces and add to melted jelly mixture.
3. Brush mixture over chicken. Cook chicken and carrots in moderate oven 45 minutes to 1 hour, basting regularly with jelly mixture, and turning carrots frequently.

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