How to make
Melt the butter over low heat and grate the ginger, which is previously peeled, on a fine grater. When it starts to smell nice, remove it from the heat, add salt, black pepper and freshly squeezed citrus juices.
Grease the bottom of the baking pan with olive oil, it should be large enough to hold the chicken, potatoes and carrots.
Grease the inside and outside of the chicken with the aromatic buttery mixture, put it in the baking pan and pour a little water on the bottom - about 1/2 or a whole cup and put it in a preheated oven at 300°F (150 degrees) for 1 hour.
The chicken itself must also release liquid, but this depends on the quality and brand.
Peel and cut the carrots into strips, put them in the baking pan along with the chicken and bake them for another 20 minutes.
Peel and chop the potatoes and garlic and add them to everything else in the oven. If necessary, add another 1/2 cup of water, but it will probably not be necessary, because the chicken should have released some liquid during cooking on low heat.
Grease once more with the aromatic butter, season the vegetables with salt and place them back into the oven, by raising the temperature to 370°F (190 degrees) for another 30 minutes or until the chicken aquires a golden color and forms a crispy crust and the vegetables are fully cooked.
Serve the roasted chicken with potatoes warm and enjoy it with a fresh salad and a glass of beer.
Enjoy this roasted chicken with potatoes and carrots!
