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Sophie's Garlic Roast Chicken, Paprika Carrots & Asparagus And Scored Potatoes. Recipe

Sophie's garlic roast chicken, paprika carrots & asparagus and scored potatoes. Recipe
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Cooking Time : 1 minutes
Serving : 4
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Prepare the ingredients before making Sophie's garlic roast chicken, paprika carrots & asparagus and scored potatoes. in your home. Then, follow these steps below to serve Sophie's garlic roast chicken, paprika carrots & asparagus and scored potatoes. for your family or friends.

Ingredients: Sophie's garlic roast chicken, paprika carrots & asparagus and scored potatoes.

  • chicken
  • 1 medium roast chicken
  • 3 medium heads of garlic
  • 4 medium carrots
  • 4 medium potatoes
  • 20 asparagus tips
  • 1 rock salt
  • 3 tbsp olive oil
  • 1/2 tbsp chopped rosemary

How to Make Sophie's garlic roast chicken, paprika carrots & asparagus and scored potatoes.

If you have prepared the ingredients needed, now time to start cooking. There are 18 steps you must follow to make Sophie's garlic roast chicken, paprika carrots & asparagus and scored potatoes. in your home by yourself.

    Step 1
  • Preheat the oven to 220°C.
  • Step 2
  • Chop the top off two of your garlic bulbs. Place on foil, drizzle with olive oil and sprinkle with rock salt. Wrap the foil around the garlic and bake for 30 minutes.
  • Step 3
  • Remove from the oven and allow to cool enough to handle. Next, separate the cloves, and squish the insides into a food processor. Add your rosemary and oil, and blend until smooth.
  • Step 4
  • Loosen the skin on the top of the chicken and thighs. Put the garlic mixture under the skin and smooth it out, getting it as far over the chicken as possible.
  • Step 5
  • Tie the legs together, and tuck the wings underneath.
  • Step 6
  • Pat the outside of the chicken dry with paper towels, then drizzle with olive oil and sprinkle with rock salt.
  • Step 7
  • Optional: Leave to marinade for as long as you wish - it will still taste great if you don't though!
  • Step 8
  • Before cooking, leave the chicken out of the fridge for half an hour.
  • Step 9
  • Chop your potatoes into chunks and score it allover. Place in your tray with your chicken and spray with cooking spray.
  • Step 10
  • Place the chicken in the oven for 15 minutes at 220°C.
  • Step 11
  • Work out how long the chicken needs, and lower the temperature to 190°C for the rest of the cooking time.
  • Step 12
  • When the time is up, check chicken cooked through by sticking a knife into the chicken breast and into the thigh - if it the juices run clear it is done.
  • Step 13
  • Leave your chicken to rest for 20 minutes.
  • Step 14
  • While it is resting, pop your carrots and asparagus in a frying pan with a little Olive oil and shake your paprika over the top, coating as evenly as possible.
  • Step 15
  • Cook until done to your liking - I like mine al dente.
  • Step 16
  • Carve your chicken and serve with your vegetables.
  • Step 17
  • You will find some of the juices have collected at the bottom of your baking tray - use a spoon to pour some onto the chicken
  • Step 18
  • Serve and enjoy!
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