Braise-Roasted Chicken with Lemon and Carrots
Ingredients
- 1 (5 pound) whole chicken
- salt to taste
- 3 tablespoons olive oil
- 1 small onion, thickly sliced
- 1 cup light beer
- 1 ½ cups chicken broth, or more as needed
- 6 carrots, cut into long pieces
- 1 lemon, sliced
- 2 teaspoons dried rosemary
- 1 teaspoon dried thyme
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Instructions
- Preheat the oven to 425 degrees F (220 degrees C).
- Pat chicken dry with paper towels; cut out backbone using kitchen shears (save backbone for stock or another use). Flip chicken, breast-side up, forcefully press chicken down to flatten; generously season with salt.
- Heat olive oil in a large oven-safe cast-iron skillet over medium-high heat. Add chicken, skin-side down; cook until golden, 6 to 7 minutes. Transfer chicken to a plate, skin-side up.
- Add onion to the same skillet; cook and stir until softened, 2 to 3 minutes. Add beer; scrape the browned bits of food off the bottom of the skillet with a wooden spoon. Continue cooking until most of the beer is reduced, 2 to 4 minutes. Stir in chicken broth, carrots, lemon, rosemary, and thyme. Arrange chicken, skin-side up, over vegetables.
- Roast in the preheated oven until chicken is golden brown and crispy, about 50 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near but not touching the bone, should read 165 degrees F (74 degrees C). Transfer chicken and vegetables to a large platter; rest, uncovered.
- Bring broth and juices in the skillet to a boil; cook until sauce is thickened, about 10 minutes. Season sauce with salt.
- Slice chicken; serve with sauce.
Source
Original recipe: View Original