Chicken Salad on Toast with Roasted Carrots

2. Roast, basting from time to time, until the chicken is glossy, crisp and cooked through.

3. When nearly cooked, scrub and slice several carrots into strips lengthways. Place in the roasting dish around the chicken, coating them with the juices. Roast for a further 20 minutes or so, until the carrots are soft.

4. Meanwhile, toast slices of bread and, if you like, butter or sprinkle over some olive oil - or leave bare if you wish. Pile some salad leaves on top. Roughly carve off some chicken meat and skin and pile on top. Spoon over the carrot strips and juices and serve immediately.