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Categories:Viewed: 45 - Published at: 10 months ago
Ingredients
- 6 tbsp melted butter
- 1 tbsp chopped fresh rosemary leaves
- 1 tbsp chopped fresh thyme leaves
- 1 tbsp chopped fresh parsley leaves
- 1 tbsp concentrated chicken stock
- 1 (5 lb) whole chicken
- 4 tbsp olive oil
- 3 None medium leeks, split lengthwise, cleaned
- 8 oz baby carrots
- 1/2 tsp orange zest
Method
- Preheat oven to 350°F. Combine butter, herbs and concentrated chicken stock. Set aside.
- Place chicken in a roasting pan and season. Roast for 1 hour, basting with pan juices. Brush with herb mixture. Arrange leeks and carrots around chicken. Roast for another 15-30 mins, or until a thermometer inserted in the thickest part of the thigh reads 175°F. Remove vegetables and set aside. Let chicken rest for 20 mins then brush with remaining herb mixture. Toss leeks and carrots with orange zest and arrange on a serving platter. Serve with chicken.
