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Classic Chicken with Potato Wedges and baked Carrot

Chicken with Potato Wedges and Carrot

Ingredients

  • 4 potatoes (approximately 800 g)
  • 1 chicken (1,2 – 1,5 kg)
  • 6 carrots
  • rice bran or canola oil
  • butter or suitable dairy free spread
  • salt for seasoning

Instructions

1

Preheat the oven to 210°C (Gas 7).

2

Place the chicken in a large ovenproof dish.

3

Drizzle a dash of oil over the chicken and place a few lumps of butter (or suitable dairy free spread) on top.

4

Season with salt

5

Add half a glass of water. Cover with foil or baking paper and place in the oven for 35-40 minutes.

6

Peel the carrots and cut thicker carrots in two. Wash and peel the potatoes and cut them into wedges. (can leave peel on but will increase the salicylates)

7

Take the baking dish with the chicken out of the oven and add the potato wedges and carrots. Sprinkle with salt. Place back in the oven for 30-40 minutes.

8

Turn the potatoes over regularly and occasionally pour some frying liquid over the chicken. Add some water if there is not enough moisture.

9

Add a pinch of salt and serve immediately

Notes

Source: https://www.potato.ie/classic-roast-chicken-and-potatoes (slightly adapted to be friendlier) Note: remove skin from chicken for low amine

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