Preheat the oven to 210°C (Gas 7). Place the chicken in a large ovenproof dish. Drizzle a dash of oil over the chicken and place a few lumps of butter (or suitable dairy free spread) on top. Season with salt Add half a glass of water. Cover with foil or baking paper and place in the oven for 35-40 minutes. 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) 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. Turn the potatoes over regularly and occasionally pour some frying liquid over the chicken. Add some water if there is not enough moisture. Add a pinch of salt and serve immediately Source: https://www.potato.ie/classic-roast-chicken-and-potatoes (slightly adapted to be friendlier)
Note: remove skin from chicken for low amineChicken with Potato Wedges and Carrot
Ingredients
Instructions
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