Name: Braise-Roasted Chicken with Lemon and Carrots
Prep time: 15 min
Cook time: 15 min
Yield: 5
Ingredients: Whole chicken - 1 (5 pound); Salt to taste - 1 (5 pound); Olive oil - 3 tablespoons; Onion, thickly sliced - 1 small; Light beer - 1 cup; Chicken broth, or more as needed - 1 ½ cups; Carrots, cut into long pieces - 6; Lemon, sliced - 1; Dried rosemary - 2 teaspoons; Dried thyme - 1 teaspoon

Braise-Roasted Chicken with Lemon and Carrots

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Braise-Roasted Chicken with Lemon and Carrots

1. Whole chicken - 1 (5 pound)

2. Salt to taste - 1 (5 pound)

3. Olive oil - 3 tablespoons

4. Onion, thickly sliced - 1 small

5. Light beer - 1 cup

6. Chicken broth, or more as needed - 1 ½ cups

7. Carrots, cut into long pieces - 6

8. Lemon, sliced - 1

9. Dried rosemary - 2 teaspoons

10. Dried thyme - 1 teaspoon

How to cook deliciously - Braise-Roasted Chicken with Lemon and Carrots

1. Stage

Preheat oven to 425 degrees F (220 degrees C).

2. Stage

Pat chicken dry with paper towels. Cut backbone from chicken using kitchen shears and save backbone for another use. Flip chicken, breast-side up, and forcefully press chicken down to flatten; season generously with salt.

3. Stage

Heat olive oil in a large oven-safe cast iron skillet over medium-high heat; pan-fry chicken, skin-side down, until golden, 6 to 7 minutes. Transfer chicken to a plate, skin-side up.

4. Stage

Cook and stir onion in oil in the same skillet until softened, 2 to 3 minutes. Add beer, scraping up any browned bits from the bottom of the skillet. Continue cooking until most of the beer is reduced, 2 to 4 minutes more. Stir chicken broth, carrots, lemon, rosemary, and thyme into beer mixture. Arrange chicken, skin-side up, over vegetables.

5. Stage

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 the bone should read 165 degrees F (74 degrees C). Transfer chicken and vegetables to a large platter and let rest, uncovered.

6. Stage

Bring remaining broth and juices in the skillet to a boil and cook until sauce is thickened, about 10 minutes. Season sauce with salt.

7. Stage

Slice chicken and serve with sauce.