Roast Chicken with Carrots
Ingredients
- Whole fryer chicken
- Kosher salt
- ground black pepper
- 1 lemon
- 1 bunch fresh thyme
- 10 cloves garlic
- 8 carrots
- 1 to 1 1/2 cups chicken stock
- 4 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
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Instructions
- Rinse chicken and pat dry with paper towels. Season well with salt and pepper. Stuff with lemon, thyme and half of the garlic cloves.
- Using butcher's string, secure the wings and legs to the body.
- Place the chicken in a small roasting pan or large, deep, oven-proof heavy skillet. Surround with the carrots and remaining garlic, then add 1 cup of chicken stock. Drizzle with olive oil.
- Place the chicken in the oven at 425°F (220°C).,Roast until chicken is golden and carrots are well caramelized, 1 1/4 to 1 1/2 hours, basting with broth and pan juices every 15 minutes for the first 45 minutes. Add more stock if the pan looks dry.,If you are using a convection oven, start at 425°F (220°C) then reduce to 375°F (190°C) after the first 15 minutes.
- Transfer the chicken, carrots, and garlic to a platter. Discard the twine, thyme, and lemon, and let the chicken rest for 10 to 15 minutes.
- Skim fat from pan juices and discard. Add 1 tablespoon vinegar to remaining pan juices, taste and add more to taste. Serve over the chicken.
Source
Original recipe: View Original