Engagement Roast Chicken with Carrot Panzanella

A flavorful roast chicken served with a vibrant carrot panzanella, perfect for a special occasion.

Prep Time

30 minutes

Total Time

90 minutes

Calories

752 kcal

Difficulty

Medium

Equipment

7 items

Cost

£2.94/serving

Meal Type:

Cuisine:

Main Ingredient:

Cooking Style:

Occasion:

Weekend Cooking•Celebration

Dietary:

Gluten-Free

Mood:

Light & Fresh

Ingredients

Servings

3.5poundsWhole Chicken(Pat dry with paper towels)

£6.50

2tablespoonsOlive Oil(Plus more for drizzling)

£0.20

1Lemon(Zest and juice)

£0.50

4clovescloves Garlic(Minced)

£0.25

2tablespoonsFresh Thyme(Chopped)

£0.75

1tablespoonFresh Rosemary(Chopped)

£0.75

1.5teaspoonsSalt(Or to taste)

£0.05

0.5teaspoonBlack Pepper(Or to taste)

£0.05

1poundCarrots(Peeled and sliced)

£0.40

8ouncesCiabatta Bread(Cubed)

£1.20

0.5Red Onion(Thinly sliced)

£0.30

0.5cupParsley(Chopped)

£0.60

2tablespoonsRed Wine Vinegar

£0.10

1teaspoonDijon Mustard

£0.10

Total Cost

£11.75

£2.94 per serving

Instructions

1.
Preheat oven to 425°F (220°C).
2.
In a small bowl, combine olive oil, lemon zest, lemon juice, minced garlic, thyme, rosemary, salt, and pepper.
3.
Rub the chicken inside and out with the herb mixture.
4.
Place the chicken in a roasting pan and arrange carrots around it.
5.
Roast for 50-60 minutes, or until the internal temperature of the thickest part of the thigh reaches 165°F (74°C).
6.
While the chicken is roasting, prepare the panzanella. Toss the cubed ciabatta with olive oil, salt, and pepper. Bake in the oven for the last 15 minutes of the chicken's roasting time or until golden brown.
7.
Remove the bread from the oven and let cool slightly.
8.
In a large bowl, combine the toasted bread, sliced red onion, and chopped parsley.
9.
In a small bowl, whisk together red wine vinegar, Dijon mustard, and olive oil. Season with salt and pepper.
10.
Pour the dressing over the panzanella and toss to combine.
11.
Let the chicken rest for 10 minutes before carving.
12.
Serve the roast chicken with the carrot panzanella.

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My Notes

Nutrition Information

Nutrition per serving (450g)

752 kcal / 3147 kJ

Carbs

47g

18% of RDA

Fat

40g

57% of RDA

Protein

59g

118% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

8 g

9% of RDA

Sodium

1013 mg

44% of RDA

Saturated Fat

10 g

50% of RDA

Chef's Tips

For extra crispy skin, pat the chicken very dry before rubbing with the herb mixture.

Use a meat thermometer to ensure the chicken is cooked to a safe internal temperature.

If the chicken skin starts to brown too quickly, tent it with foil.

Don't overcrowd the roasting pan; use a larger pan if needed.

Adjust seasoning to taste.

Cooking Equipment

Roasting pan

Cutting board

Chef's knife

Mixing bowls

Whisk

Measuring cups and spoons

Meat thermometer

Wine Pairings

No wine pairing suggestions available for this recipe.

Complete the Meal

Starter

Watercress and Apple Salad with Walnut Vinaigrette

A light and peppery salad with crisp apple and a nutty walnut vinaigrette. Perfect as a refreshing starter.

15 minutes

4 servings

Easy

"This salad offers a refreshing and peppery start to the meal, contrasting the richness of the roast chicken. The crisp apple and watercress provide a textural counterpoint to the softer chicken and panzanella, while the walnut vinaigrette adds a nutty depth that complements the herbed chicken."

Dessert

Eton Mess with Lemon Curd

A light and fresh British dessert of crushed meringue, berries, whipped cream, and zesty lemon curd. Perfect after a rich meal.

50 minutes

4 servings

Easy

"Eton Mess is a classic British dessert that embodies the 'light and fresh' mood. The combination of meringue, berries, and whipped cream offers a delightful sweetness and textural contrast. The addition of lemon curd brightens the dessert and provides a zesty counterpoint to the savory flavors of the main course, cleansing the palate."