Name: Roast Chicken with Carrots
Prep time: 15 min
Cook time: 15 min
Yield: 4
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 -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Roast Chicken with Carrots

1. Whole fryer chicken, 3 1/2 to 4 pounds, preferably organic or kosher, wingtips removed -

2. Salt -

3. Freshly ground black pepper -

4. 1 lemon, halved or quartered -

5. 1 bunch fresh thyme -

6. 10 cloves garlic, peeled -

7. 8 carrots, peeled, trimmed and halved crosswise -

8. 1 to 1½ cups chicken stock -

9. 4 tablespoons extra virgin olive oil -

10. 1 tablespoon red wine vinegar, more to taste -

How to cook deliciously - Roast Chicken with Carrots

1. Stage

Preheat the oven to 425°F (220°C).

2. Stage

Season and stuff the chicken: Rinse chicken and pat dry with paper towels. Season well with salt and pepper. Stuff with lemon, thyme and half of the garlic cloves.

3. Stage

Truss the chicken: Using butcher's string, secure the wings and legs to the body.

4. Stage

Place the chicken in a pan or skillet: 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.

5. Stage

Roast the chicken: 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.

6. Stage

Let the chicken rest: 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.

7. Stage

Add vinegar to the pan juices: 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.