Roast Chicken with Carrots

  • Ready in 1h 40m

  • Serves 4

  • 263 calories

  • 26.97g carbs

Roast Chicken with Carrots is a hor d'oeuvre that serves 4. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and whole 30 recipe has 264 calories, 6g of protein, and 16g of fat per serving. For $3.07 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. Head to the store and pick up chicken stock, salt, lemon, and a few other things to make it today. 1 person found this recipe to be yummy and satisfying. From preparation to the plate, this recipe takes around 1 hour and 40 minutes. It is brought to you by Simply Recipes.

10 ingredients

  1. 4 lb Kosher Dill
  2. 1 serving salt
  3. 1 serving black pepper
  4. 1 lemon
  5. 1 bunch fresh thyme
  6. 10 cloves garlic
  7. 8 carrots
  8. 1 cup chicken stock
  9. 4 tbsps olive oil
  10. 1 tbsp red wine vinegar

Instructions

  1. Season and stuff the chicken: Preheat oven to 425°F (220°C). Rinse chicken and pat dry with paper towels. Season well with salt and pepper. Stuff with lemon, thyme and half of the garlic cloves.
  2. Truss the chicken: Using butcher's string, secure the wings and legs to the body.
  3. 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.
  4. Drizzle with olive oil.
  5. Roast the chicken at 425°F (220°C). (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.)
  6. Roast until chicken is golden and carrots are well caramelized, 1¼ to 1½ hours, basting with broth and pan juices every 15 minutes for the first 45 minutes.
  7. Add more stock if pan looks dry.
  8. Let chicken rest: 
  9. Transfer chicken, carrots and garlic to a platter. Discard twine, thyme and lemon, and let chicken rest for 10 to 15 minutes.
  10. Add vinegar to pan juices: Skim fat from pan juices and discard.
  11. Add 1 Tbsp vinegar to remaining pan juices, taste and add more to taste.
  12. Serve over the chicken.
Roast Chicken with Carrots

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