roast

Good Food Friday : thyme and lemon chicken, with heirloom carrots!

photography by Ali Irvine

It’s been cold, and I’ve been searching for some good warm soul food wintery recipes. Then lo and behold, I’ve once again come across Ali Irvine, a Food Editor of Real Living magazine, freelance food and prop stylist, recipe writer, resident foodie on Radio 2GB on Nights with Steve Price…

Her photography is to die for – doesn’t that photo just make you want to jump in and eat that meal?! I contacted Ali this week to ask if I could share this recipe…

I love the thyme – good for clearing colds and flu’s. In actual fact, it’s a antimicrobial and calmative herb, used to help clear phlegm (yes it is also an expectorant). It’s also great for digestion.
And carrots – well, don’t they help you see in the dark? Whilst I can’t confirm exactly that, what they will do is look after your insides real good. They are high in beta carotene (which helps boost Vitamin A), they are excellent to clean the digestive tract, and best of all, they help cleanse your blood.

Ali’s thyme and lemon roast chicken with heirloom carrots

Serves 4
1.4kg organic chicken
1 lemon
1/2 a bunch of thyme
olive oil
sea salt flakes and cracked pepper to taste
2 bunches heirloom carrots, trimmed
30g butter

Preheat the oven to 200C (180C fan forced). Dry the skin of the chicken, place on a baking tray with small sides. Drizzle with a little olive oil, season with salt and pepper to taste.
Season the cavity with salt and pepper. Prick the lemon several times with a sharp knife and place in the cavity with most of the thyme sprigs. Roast for 1 hr 15 mins or until cooked.
Meanwhile, tumble the carrots into a baking dish, drizzle with a little olive oil and dollop with knobs of butter. Scatter over the thyme and season with salt and pepper, toss to coat. Roast on the lower shelf of the oven for 30 – 45 mins depending on the size of the carrots.
Remove from the oven and rest for at least 10 mins. Carve the chicken and serve with the roasted carrots.

A note from Ali: I would also serve it with some duck fat roast potatoes!

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