Roast Chicken with Carrots Recipe

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Cherly Published: March 3, 2021 Modified: May 31, 2021
Roast Chicken with Carrots Recipe
How To Make Roast Chicken with Carrots Print 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:4People Ingredients 4lbswhole fryer chicken,preferably organic, or kosher, wingtips removed salt […]

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
  • cupschicken stock
  • 4tbspextra-virgin olive oil
  • 1tbspred wine vinegar,more to taste

Instructions

  1. Preheat the oven to 425 degrees F.

  2. Rinse chicken and pat dry with paper towels.

  3. Season well with salt and pepper. Stuff with lemon, thyme, and ½ of the garlic cloves.

  4. Using butcher’s string, secure the wings and legs to the body.

  5. Place the chicken in a small roasting pan or large, deep, oven-proof heavy skillet.

  6. Surround with the carrots and remaining garlic, then add 1 cup of the chicken stock.

  7. Drizzle with olive oil.

  8. 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.)

  9. 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.

  10. Add more stock if the pan looks dry.

  11. Transfer chicken, carrots, and garlic to a platter.

  12. Discard the twine, thyme, and lemon, and let the chicken rest for 10 to 15 minutes.

  13. Skim the fat from pan juices and discard.

  14. Add 1 tablespoon of vinegar to the remaining pan juices, taste, and add more to taste.

  15. 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
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