Roast Chicken with Potatoes and Carrots

First, preheat your oven to 200°C. While you’re waiting for the oven to heat up, peel and cut the potatoes into large cubes and the carrots into sticks. Then, wash and drain the vegetables and put them in a bowl. Add 2 tablespoons of olive oil, mix well, and season with salt. Crush the juniper berries and sprinkle them over the chicken and inside the cavity, along with a bit of thyme.

Next, place the chicken in a large roasting dish and arrange the carrots and potatoes around it. Squeeze the lemon over the chicken, vegetables, and carrots, then drizzle the chicken with olive oil and pour a little water (about 1 cm) into the bottom of the dish. Finally, season the chicken and vegetables with salt.

Pop the dish into the oven and let the magic happen for about 1 hour, basting the chicken every 20 minutes with the cooking juices. If needed, continue roasting for an additional 10 to 15 minutes.

Voila! Your delicious golden roasted chicken with tender potatoes and fragrant carrots is ready to delight your taste buds. This recipe serves 6 and is perfect for a hearty family meal or a gathering with friends. Enjoy!