Читать книгу The Vicar’s Wife’s Cook Book - Elisa Beynon - Страница 10

about 250g baby carrots

20g butter

1 tablespoon runny honey

salt and pepper

Top and tail the baby carrots and parboil them in boiling, salted water for 5 minutes. Drain, keeping some of the cooking water and adding it to the reserved garlicky water from the chicken.

Put the carrots into a small roasting tin, dot them with butter and sprinkle with some salt and pepper. When the chicken has 40 minutes left of its cooking time, put the carrots in the oven for around 50 minutes, drizzling them with the honey 5 minutes before they are done. This allows time for the carrots to finish cooking while the chicken rests, and gives you a chance to make the light sauce to go with it.