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Roast Chicken with Carrots
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Prep Time:
15 minutes
Cook Time:
85 minutes
Total Time:
100 minutes
"Show-stopping roasted whole chicken in skillet with carrots, garlic, lemon, and thyme."
Ingredients:
  • Whole fryer chicken, 3 1/2 to 4 pounds, preferably organic or kosher, wingtips removed
  • Salt
  • Freshly ground black pepper
  • 1 lemon, halved or quartered
  • 1 bunch fresh thyme
  • 10 cloves garlic, peeled
  • 8 carrots, peeled, trimmed and halved crosswise
  • 1 to 1½ cups chicken stock
  • 4 tablespoons extra virgin olive oil
  • 1 tablespoon red wine vinegar, more to taste
Instructions:
  • Heat the oven to 425°F (220°C).
  • Prepare the chicken by rinsing and drying it with paper towels. Sprinkle generously with salt and pepper. Fill the cavity with lemon slices, thyme, and half of the garlic cloves.
  • Truss the chicken: Use butcher's string to tightly secure the wings and legs against the body.
  • Place chicken in a small roasting pan or large, deep, oven-proof skillet. Add carrots, remaining garlic, and 1 cup of chicken stock. Drizzle with olive oil.
  • Roast the chicken in a preheated 425°F (220°C) oven for 1 1/4 to 1 1/2 hours until the chicken is golden and carrots are well caramelized. Remember to baste with broth and pan juices every 15 minutes during the first 45 minutes of cooking, adding more stock if needed to prevent the pan from drying out.
  • Allow the chicken to rest: Place the chicken, carrots, and garlic on a platter. Remove twine, thyme, and lemon. Let the chicken rest for 10 to 15 minutes before serving.
  • Add vinegar to the pan juices: Remove and discard any fat from the pan juices. Mix in 1 tablespoon of vinegar, taste, and adjust as needed. Serve over the chicken.

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