ROAST CHICKEN AND CARROTS WITH PASTA, THYME AND ROCKET
“This looks like a high-effort supper, when all you have to do is put it all in the oven.”
Serves 3 to 4
EASY
GREAT VALUE Preparation: 20 minutes Cooking: 1 hour
short pasta 250 g, cooked al dente strong chicken stock 2 cups whole free-range chicken 1–1.5 kg, butterflied garlic 2 cloves, halved fresh thyme 10 g olive oil 4T medium carrots 500 g, peeled rocket 40 g, for serving sea salt and freshly ground black pepper, to taste
1 Preheat the oven to 190°C. Turn the pasta into a greased baking dish just large enough to take it. Pour over the stock.
2 Rub the chicken with halved garlic cloves, then bury the rest in the pasta. Rub the chicken with some thyme and