Name: Roast Chicken with Carrots Recipe
Prep time: 15 min
Cook time: 1 h 25 min
Total time: 1 h 40 min
Yield: 4
Cuisine: American
Ingredients: 4 lbs whole fryer chicken; salt and freshly ground black pepper; 1 lemon; 1 bunch Fresh Thyme; 10 cloves garlic; 8 carrots; 1½ cups chicken stock; 4 tbsp extra-virgin olive oil; 1 tbsp red wine vinegar

Roast chicken with carrots is a classic comfort food with an elegant twist. The recipe combines the savory flavor of chicken with the sweet taste of caramelized carrots. The infusion of garlic, thyme, and lemon in the chicken gives this dish a unique, mouth-watering aroma and flavor.

Photos of Roast Chicken with Carrots Recipe

Most of the ingredients in this recipe are common in many households. However, if fresh thyme is not readily available for you, it can easily be found in the produce or herb section of your local supermarket. Also, a whole fryer chicken is used in this recipe. You can find it in the meat section. Remember, the fresher the chicken, the better.

Ingredients for Roast Chicken with Carrots

Whole fryer chicken: The star of the dish, the chicken brings a hearty, savory flavor to the plate.

Salt and pepper: Essential for seasoning, they enhance the natural flavors of the chicken and carrots.

Lemon: Stuffed inside the chicken, it adds a bright, citrusy note.

Fresh thyme: It provides a subtle earthy flavor that complements the other ingredients.

Garlic: It gives a strong and pungent flavor that infuses into the chicken.

Carrots: They become beautifully caramelized and sweet when roasted.

Chicken stock: It adds depth and richness to the dish.

Extra-virgin olive oil: Used for roasting, it keeps the chicken moist and flavorful.

Red wine vinegar: It adds a hint of acidity and enhances the overall flavor of the dish.

One reader, Garnette Bernal says:

This roast chicken with carrots recipe is a game-changer! The chicken was juicy, and the carrots were perfectly caramelized. The flavors were outstanding, and the dish was a hit with my family. I'll definitely be making this again. Highly recommend trying it out!

Garnette Bernal

Essential Techniques for Roasting Chicken with Carrots

How to roast the chicken: This involves seasoning the chicken, stuffing it with lemon, thyme, and garlic, securing the wings and legs, and roasting it at the specified temperature for the recommended time.

How to baste the chicken: This involves using a spoon to pour or spoon pan juices over the chicken and carrots at regular intervals during the roasting process to keep them moist and flavorful.

How to make pan sauce: After roasting the chicken, the pan juices are skimmed of fat and then mixed with red wine vinegar to create a flavorful sauce to serve over the chicken.

How To Make Roast Chicken with Carrots

This juicy and delicious roast chicken is loaded with zesty lemon and thyme, roasted together with sliced carrots and garlic for more flavor!

Preparation: 15 minutes

Cooking: 1 hour 25 minutes

Total: 1 hour 40 minutes

Serves:

Ingredients

4lbswhole fryer chicken,preferably organic, or kosher, wingtips removed
salt and freshly ground black pepper
1lemon,halved, or quartered
1bunchfresh thyme
10clovesgarlic,peeled
8carrots,peeled, trimmed, halved crosswise
1½cupschicken stock
4tbspextra-virgin olive oil
1tbspred wine vinegar,more to taste

Instructions

Preheat the oven to 425 degrees F.
Rinse chicken and pat dry with paper towels.
Season well with salt and pepper. Stuff with lemon, thyme, and ½ 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 the chicken stock.
Drizzle with olive oil.
Roast the chicken at 425 degrees F. (If using a convection oven, start at 425 degrees F, then reduce to 375 degrees F after the first 15 minutes.)
Roast for 1¼ to 1½ hours, until the chicken is golden and carrots are well caramelized, basting with broth and pan juices every 15 minutes for the first 45 minutes.
Add more stock if the pan looks dry.
Transfer chicken, carrots, and garlic to a platter.
Discard the twine, thyme, and lemon, and let the chicken rest for 10 to 15 minutes.
Skim the fat from pan juices and discard.
Add 1 tablespoon of vinegar to the remaining pan juices, taste, and add more to taste.
Serve over the chicken.

Nutrition

Calories: 1202.19kcal
Fat: 83.40g
Saturated Fat: 21.81g
Trans Fat: 0.44g
Monounsaturated Fat: 38.72g
Polyunsaturated Fat: 16.48g
Carbohydrates: 20.98g
Fiber: 5.04g
Sugar: 7.66g
Protein: 88.84g
Cholesterol: 342.89mg
Sodium: 1652.70mg
Calcium: 135.86mg
Potassium: 1445.18mg
Iron: 5.81mg
Vitamin A: 1215.22µg
Vitamin C: 30.68mg

Pro Tip for Perfecting Roast Chicken with Carrots

When roasting chicken, it's important to baste it regularly with the pan juices. This not only keeps the chicken moist and flavorful, but also helps to create a beautiful, golden-brown skin. However, be careful not to over-baste as this can make the skin soggy. A good rule of thumb is to baste every 15 minutes for the first 45 minutes of roasting. Also, letting the chicken rest after roasting allows the juices to redistribute throughout the meat, resulting in a more flavorful and juicy chicken.

Time-Saving Tips for Preparing Roast Chicken with Carrots

Prep ahead: Prepare the chicken and vegetables the night before and store them in the refrigerator. This will save time on the day of cooking.

Use pre-cut vegetables: Consider using pre-cut carrots to save time on prep work.

Invest in a good roasting pan: A quality roasting pan can distribute heat evenly, resulting in a more efficient cooking process.

Multi-task: While the chicken is roasting, use the time to prepare side dishes or set the table to make the most of your time in the kitchen.

Keep ingredients accessible: Organize your workspace and keep ingredients within reach to streamline the cooking process.

Opt for a convection oven: Using a convection oven can reduce cooking time and result in evenly cooked dishes.

Use a meat thermometer: Checking the internal temperature of the chicken can ensure it's cooked perfectly without overdoing it.

Substitute Ingredients For Roast Chicken with Carrots Recipe

whole fryer chicken - Substitute with whole turkey: Turkey can be used as a flavorful and juicy alternative to chicken, providing a similar texture and taste when roasted.
lemon - Substitute with lime: Lime can be used as a substitute for lemon to add a tangy and citrusy flavor to the dish.
fresh thyme - Substitute with fresh rosemary: Rosemary can be used as a substitute for thyme, providing a similar earthy and aromatic flavor to the roast chicken.
garlic - Substitute with shallots: Shallots can be used as a substitute for garlic to add a mild and sweet flavor to the dish.
carrots - Substitute with parsnips: Parsnips can be used as a substitute for carrots, providing a slightly sweeter and nuttier flavor when roasted.
chicken stock - Substitute with vegetable stock: Vegetable stock can be used as a substitute for chicken stock to create a flavorful base for the roast chicken and carrots.
extra-virgin olive oil - Substitute with avocado oil: Avocado oil can be used as a substitute for olive oil, providing a similar richness and health benefits when roasting the chicken and carrots.
red wine vinegar - Substitute with balsamic vinegar: Balsamic vinegar can be used as a substitute for red wine vinegar, adding a sweet and tangy flavor to the dish.

Best Way to Present Roasted Chicken with Carrots

Elevate the plating: Arrange the roasted chicken and caramelized carrots on a large, elegant platter, ensuring they are visually appealing and inviting.
Garnish with fresh herbs: Sprinkle the dish with freshly picked thyme leaves and finely chopped parsley to add a pop of color and a touch of freshness.
Create a flavorful jus: Drizzle the rich, savory pan juices over the chicken and carrots, allowing the flavors to meld and enhance the overall taste experience.
Incorporate artistic drizzling: Use a delicate hand to artfully drizzle the red wine vinegar reduction over the dish, adding a sophisticated touch to the presentation.
Add a touch of elegance with edible flowers: Place a few carefully selected edible flowers around the platter to introduce a subtle, yet luxurious, element to the presentation.
Balance the colors and textures: Ensure a harmonious balance of colors and textures on the platter, creating an aesthetically pleasing and visually stimulating display.
Emphasize the golden brown hue: Highlight the golden brown, crispy skin of the roasted chicken, showcasing the skillful execution of the cooking process.
Use high-quality serving ware: Select elegant and refined serving ware that complements the dish, enhancing the overall presentation and elevating the dining experience.

Essential Kitchen Tools for Making Roast Chicken and Carrots

Roasting pan: A deep, heavy-duty pan used for roasting meats and vegetables in the oven.
Butcher's string: Used for trussing the chicken to ensure even cooking.
Paper towels: Used for patting the chicken dry before seasoning.
Basting brush: Used for applying pan juices to the chicken while roasting.
Skimmer: Used for removing fat from the pan juices.
Platter: A large, flat dish used for serving the roasted chicken and carrots.
Cutting board: Used for cutting and preparing the vegetables and lemon.
Knife: Used for cutting and preparing the ingredients.
Measuring cup: Used for measuring the chicken stock and olive oil.
Oven-proof skillet: A heavy, oven-safe skillet used for roasting the chicken and carrots.

Storing and Freezing Roast Chicken with Carrots

Let the roast chicken cool completely before storing it in an airtight container or wrapping it tightly with plastic wrap or aluminum foil. Store in the refrigerator for up to 4 days.
To freeze the roast chicken, wrap it tightly in plastic wrap or aluminum foil, then place it in a freezer-safe container or bag. Label the container with the date and contents. Freeze for up to 3 months.
Store leftover carrots in an airtight container in the refrigerator for up to 4 days.
To freeze the carrots, place them in a freezer-safe container or bag, removing as much air as possible. Label the container with the date and contents. Freeze for up to 6 months.
To reheat the roast chicken, thaw it in the refrigerator overnight if frozen. Preheat the oven to 350°F (175°C) and place the chicken in a baking dish. Cover with foil and bake for 20-30 minutes, or until heated through.
To reheat the carrots, thaw them in the refrigerator overnight if frozen. Place them in a microwave-safe dish and heat on high for 1-2 minutes, or until heated through. Alternatively, reheat them in a pan on the stovetop over medium heat, stirring occasionally, until heated through.

How To Reheat Leftover Roast Chicken with Carrots

Preheat your oven to 350°F (175°C). Place the leftover roast chicken and carrots in an oven-safe dish, and cover with aluminum foil. Bake for 20-25 minutes, or until the chicken is heated through and the carrots are tender. This method helps to retain moisture and prevent the chicken from drying out.
For a quicker option, use the microwave. Place the chicken and carrots in a microwave-safe dish, and cover with a damp paper towel. Microwave on high for 2-3 minutes, or until the chicken is heated through and the carrots are warm. Be careful not to overheat, as this can cause the chicken to become rubbery.
If you have a bit more time, consider using a skillet on the stovetop. Heat a tablespoon of olive oil or butter in a large skillet over medium heat. Add the leftover chicken and carrots, and cook for 5-7 minutes, stirring occasionally, until the chicken is heated through and the carrots are warmed and slightly crispy.
For a flavorful twist, shred the leftover roast chicken and sauté it with the carrots, some diced onion, and your favorite seasonings. This creates a delicious filling for tacos, burritos, or sandwiches.
If you have chicken broth or stock on hand, consider reheating the chicken and carrots in a pot with a small amount of liquid. This will help to keep the chicken moist and infuse it with additional flavor. Simmer on low heat for 10-15 minutes, or until the chicken is heated through and the carrots are tender.

Interesting Trivia About Roast Chicken with Carrots

Roast chicken with carrots is a classic dish that is not only delicious but also nutritious. The combination of roasted chicken and carrots provides a good source of protein, vitamins, and minerals. It's a perfect meal for a family dinner or a special occasion.

Is Making Roast Chicken with Carrots at Home Cost-Effective?

The cost-effectiveness of this roast chicken with carrots recipe is quite high. The ingredients, such as whole fryer chicken, carrots, and garlic, are generally affordable and readily available. The dish provides a substantial amount of food for a family of four, making it a cost-effective option. The approximate cost for a household of four people is around $20-$25, depending on the prices of the ingredients. Considering the nutritional value, flavor, and portion size, this recipe earns a solid 9 out of 10 in terms of cost-effectiveness.

Is This Roasted Chicken Dish Healthy or Unhealthy?

This roast chicken with carrots recipe is relatively healthy, as it features a lean protein source (chicken) and nutrient-dense vegetables (carrots). The use of olive oil provides healthy monounsaturated fats, and the lemon and thyme add flavor without relying on excessive salt or processed ingredients. However, there are a few aspects that could be improved to make the dish even healthier:

Reduce the amount of olive oil used to lower the overall calorie and fat content
Use low-sodium chicken stock to minimize the dish's salt content
Remove the skin from the chicken before serving to reduce saturated fat intake
Increase the variety of vegetables by adding other nutrient-rich options like onions, celery, or parsnips

To further enhance the nutritional value of this recipe, consider the following suggestions:

Serve the roast chicken with a side of whole grains, such as quinoa or brown rice, to add fiber and complex carbohydrates
Prepare a simple side salad with mixed greens, tomatoes, and a light vinaigrette to increase the meal's vegetable content and provide additional vitamins and minerals
Use the leftover chicken to create a healthy soup or salad for the next day's lunch, maximizing the use of the lean protein
Experiment with different herbs and spices, such as rosemary, oregano, or paprika, to add flavor variety without increasing the dish's calorie or sodium content

Editor's Opinion on This Roasted Chicken and Carrots Recipe

This roast chicken with carrots recipe is a classic and comforting dish that highlights the natural flavors of the ingredients. The combination of lemon, thyme, and garlic infuses the chicken with aromatic and savory notes, while the carrots caramelize beautifully, adding a touch of sweetness. The use of chicken stock and red wine vinegar in the pan juices creates a rich and flavorful sauce to complement the tender chicken and roasted vegetables. Overall, this recipe offers a delightful balance of flavors and textures, making it a perfect choice for a satisfying and wholesome meal.

Enhance Your Roast Chicken with Carrots Recipe with These Unique Side Dishes:

Mashed Potatoes: Creamy mashed potatoes with a hint of garlic and parmesan cheese, topped with chives for a pop of color and flavor.

Roasted Brussels Sprouts: Crispy roasted Brussels sprouts tossed in a balsamic glaze and sprinkled with crunchy bacon bits for a savory and satisfying side dish.

Garlic Bread: Buttery garlic bread made with freshly minced garlic, parsley, and a sprinkle of parmesan cheese, perfect for soaking up the delicious pan juices from the roast chicken.

Similar Recipes to Try If You Enjoy Roast Chicken with Carrots

Grilled Steak with Chimichurri Sauce: Grill the steak to your desired doneness and serve with a vibrant chimichurri sauce made with fresh herbs, garlic, and vinegar.

Mango Salsa Chicken: Bake or grill chicken breasts and top with a refreshing mango salsa made with diced mango, red onion, cilantro, and lime juice.

Butternut Squash Soup: Simmer butternut squash with onions, garlic, and broth, then blend until smooth for a comforting and creamy soup.

Berry Cobbler: Combine fresh berries with a buttery biscuit topping and bake until golden and bubbly for a delightful dessert.

Stuffed Bell Peppers: Fill bell peppers with a mixture of ground meat, rice, and seasonings, then bake until the peppers are tender and the filling is cooked through.

Appetizer and Dessert Pairings for Roast Chicken with Carrots

Appetizers:

Stuffed Mushrooms: Create a savory and indulgent appetizer by stuffing large mushrooms with a flavorful mixture of breadcrumbs, cheese, and herbs. Bake until golden and crispy for a delicious start to any meal.

Bruschetta with Tomato and Basil: Elevate a classic appetizer by topping crispy slices of toasted bread with a vibrant mixture of fresh tomatoes, fragrant basil, and tangy balsamic glaze. This refreshing and light dish is perfect for starting off a dinner party or gathering.

Desserts:

Chocolate Mousse: Indulge in a rich and creamy chocolate mousse, perfect for satisfying your sweet tooth. This decadent dessert is sure to impress your guests with its smooth texture and intense chocolate flavor.

Apple Crisp: Enjoy the warm and comforting flavors of a homemade apple crisp. The combination of tender, spiced apples and a crispy, buttery topping is a delightful treat for any occasion.

Why trust this Roast Chicken with Carrots Recipe:

This roast chicken with carrots recipe is a trusted classic, guaranteed to impress. The combination of thyme and garlic infuses the chicken with rich, aromatic flavors, while the lemon adds a refreshing zing. The carrots caramelize beautifully, creating a sweet and savory side dish. The use of chicken stock ensures a moist and succulent roast, and the addition of red wine vinegar to the pan juices elevates the dish with a delightful tang. Trust in the simplicity and elegance of this recipe for a memorable and satisfying meal.

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FAQ:

What is the best way to ensure the chicken turns out juicy and flavorful?

To ensure the chicken turns out juicy and flavorful, it's important to season it well with salt and pepper, stuff it with lemon and fresh thyme, and baste it with the pan juices every 15 minutes during the first 45 minutes of roasting. This will help to keep the chicken moist and infuse it with flavor.

Can I use a different type of vinegar if I don't have red wine vinegar?

Yes, you can use other types of vinegar such as white wine vinegar, apple cider vinegar, or even balsamic vinegar if you don't have red wine vinegar on hand. Each type of vinegar will impart a slightly different flavor to the dish, so feel free to use what you have available.

How do I know when the chicken is fully cooked?

The best way to ensure the chicken is fully cooked is to use a meat thermometer. Insert the thermometer into the thickest part of the chicken (the thigh) and make sure it reaches an internal temperature of 165°F (75°C). Additionally, the juices should run clear when the chicken is pierced, and the skin should be golden and crispy.

Can I use other vegetables besides carrots?

Absolutely! While carrots work wonderfully in this recipe, you can also use other root vegetables such as potatoes, parsnips, or turnips. Feel free to mix and match based on your preferences and what you have available.

How can I make a gravy from the pan juices?

To make a gravy from the pan juices, you can skim off the excess fat, then heat the remaining juices in a saucepan. Add a thickening agent such as flour or cornstarch to create a roux, then gradually whisk in the remaining chicken stock until the gravy reaches your desired consistency. Adjust the seasoning as needed and serve it alongside the chicken and carrots.