Pantsuit Pinot Noir Pairing: Roast Chicken with Crispy Potatoes & Carrots

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This classic roast chicken recipe from Jamie Oliver makes a delicious Sunday dinner and it pairs perfectly with Pantsuit Pinot Noir. See the original recipe at




1 pound carrots

1¼ pounds potatoes

1 head of garlic

5 sprigs of fresh rosemary

olive oil

3½-pound whole chicken

1 lemon

5 sprigs of fresh thyme

Preheat the oven to 425°F. Scrub, trim and halve the carrots lengthways. Scrub, peel and halve the potatoes, quartering any larger ones. Add to a large roasting pan.

Break the head of garlic into cloves, leaving them unpeeled, then lightly crush with the flat side of a knife. Pick the rosemary leaves, discarding the stalks. Add the garlic and rosemary leaves to the pan. Drizzle with oil, season with sea salt and black pepper, then toss well and spread out in an even layer.

Rub the chicken all over with a pinch of salt and pepper and a drizzle of oil. Stuff the chicken cavity with the whole lemon and the thyme sprigs. Place the chicken in the pan, on top of the vegetables. Reduce the oven temperature to 400ºF, then add the chicken and roast for 45 minutes.

Carefully remove the pan from the oven, use tongs to turn the vegetables over, then spoon any juices from the pan over the chicken. Return the pan to the oven for a further 30 minutes, or until the chicken is cooked through.

To check, pierce a chicken thigh with the tip of a sharp knife – if the juices run clear, it’s done. Otherwise return the pan to the oven, cook for a little while longer and repeat the test. Once cooked, transfer the chicken to a board and return the vegetables to the oven for a final 5 minutes to crisp up, if needed.

Emily Davis