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

Recipe: Yummy Sophie's garlic roast chicken, paprika carrots & asparagus and scored potatoes. Delicious, fresh and tasty.

Sophie's garlic roast chicken, paprika carrots & asparagus and scored potatoes.. Remove from the oven and allow to cool enough to handle. Next, separate the cloves, and squish the insides into a food processor. Smother orange and spice to infuse the meat with a subtle flavour.

Wash bird well inside and. melted butter.

Sprinkle chicken with salt, pepper, garlic powder, onion powder, and finally, paprika.

Roast, uncovered, breast side up.. stuff chicken in advance.

You can cook Sophie's garlic roast chicken, paprika carrots & asparagus and scored potatoes. using 9 ingredients and 18 steps. Here is how you cook that.

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

1. You need of chicken.

2. Prepare 1 medium of roast chicken.

3. Prepare 3 medium of heads of garlic.

4. Prepare 4 medium of carrots.

5. You need 4 medium of potatoes.

6. Prepare 20 of asparagus tips.

7. Prepare 1 of rock salt.

8. You need 3 tbsp of olive oil.

9. Prepare 1/2 tbsp of chopped rosemary.

Smoked paprika pairs perfectly with sweet roasted carrots and garlic in this rich one-dish meal.

It's important to use skin on, bone in chicken thighs for the best flavor, but boneless, skinless chicken breasts could be used in a pinch (just be sure to coat them with a little olive oil to make up for the missing skin, and reduce the cooking time).

Add some olive oil, garlic powder, thyme, paprika, salt and pepper and toss to coat, ensuring the carrots are coated evenly with the olive oil mixture.

Remove the chicken to a platter and cover with aluminum foil.

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

1. Preheat the oven to 220°C..

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..

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..

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..

5. Tie the legs together, and tuck the wings underneath..

6. Pat the outside of the chicken dry with paper towels, then drizzle with olive oil and sprinkle with rock salt..

7. Optional: Leave to marinade for as long as you wish - it will still taste great if you dont though!.

8. Before cooking, leave the chicken out of the fridge for half an hour..

9. Chop your potatoes into chunks and score it allover. Place in your tray with your chicken and spray with cooking spray..

10. Place the chicken in the oven for 15 minutes at 220°C..

11. Work out how long the chicken needs, and lower the temperature to 190°C for the rest of the cooking time..

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..

13. Leave your chicken to rest for 20 minutes..

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..

15. Cook until done to your liking - I like mine al dente..

16. Carve your chicken and serve with your vegetables..

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.

18. Serve and enjoy!.

Place the chicken in a large bowl, toss with garlic paprika spice mix, then sprinkle with the onion powder.

Optional: You can lay out baby carrots and green beans on the foiled baking pan just underneath the rack to roast alongside the chicken.

Line a baking pan with foil; top with a wire rack.

Peel carrots, trim ends and cut lengthwise into quarters. (If the carrots are large, cut in half across, then lengthwise.).

Put carrots in a bowl with the oil, salt and pepper, paprika and orange juice, stirring to coat the carrots.