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Braise-Roasted Chicken with Lemon and Carrots
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Prep Time:
15 minutes
Cook Time:
70 minutes
Total Time:
85 minutes
Spatchcock chicken roasted with lemons, carrots, and broth for a flavorful gravy.
Ingredients:
  • 1 (5 pound) whole chicken
  • salt to taste
  • 3 tablespoons olive oil
  • 1 small onion, thickly sliced
  • 1 cup light beer
  • 1.5 cups chicken broth, or more as needed
  • 6 carrots, cut into long pieces
  • 1 lemon, sliced
  • 2 teaspoons dried rosemary
  • 1 teaspoon dried thyme
Instructions:
  • Preheat oven to 425°F (220°C).
  • Dry the chicken thoroughly with paper towels. Remove the backbone using kitchen shears and set it aside for later use. Flip the chicken so the breast side is facing up, then press down firmly to flatten. Season generously with salt.
  • In a large oven-safe cast iron skillet, warm olive oil over medium-high heat. Pan-fry chicken, with skin-side down, until golden, about 6 to 7 minutes. Then, transfer the chicken to a plate with the skin-side facing up.
  • Sautee onions in oil until softened, about 2 to 3 minutes. Pour in beer to deglaze the skillet. Let most of the beer reduce for 2 to 4 minutes. Stir in chicken broth, carrots, lemon, rosemary, and thyme. Place chicken, skin-side up, over the vegetables.
  • Roast the chicken in the preheated oven until it turns beautifully golden brown and crispy, for around 50 minutes. Verify the chicken is cooked by inserting an instant-read thermometer into the thickest part of the thigh near the bone – it should show 165 degrees F (74 degrees C. Transfer the chicken and vegetables to a big platter and allow them to rest uncovered.
  • Combine the remaining broth and juices in the skillet and bring to a boil. Simmer until the sauce thickens, around 10 minutes. Season with salt to taste.
  • Slice the succulent chicken and pair it with the delectable sauce for an exquisite presentation.

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