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Lemon Roasted Chicken with Carrots
Golden, crispy skin gives way to incredibly juicy meat in this classic Sunday roast. You'll bake a whole chicken alongside sweet rainbow carrots, fresh herbs, and bright lemon slices that caramelize in the oven. Stuffing the cavity with garlic and herbs infuses flavor from the inside out, while the pan drippings create a rich, savory sauce right in the roasting pan. It's an impressive centerpiece that feels special enough for company but simple enough for a relaxed weekend dinner at home.
Equipment
- Oven
Ingredients
- 1 (4- to 5-lb.) whole chicken, patted dry
- ½ tsp. black pepper
- 2 tsp. kosher salt, divided
- 2 large lemons, divided
- 1 garlic head, halved crosswise
- 8 (6-inch) fresh herb sprigs (such as thyme, oregano, parsley, or dill), plus more for garnish
- 1 ½ lb. small rainbow carrots, peeled
- 1 ½ cups chicken stock
- 2 Tbsp. olive oil
Instructions
- 1Heat the oven to 425°F. Pat the chicken dry with paper towels. Surface moisture prevents proper browning, so don't skip this step. Season the chicken all over with the black pepper and 1 1/2 teaspoons of the kosher salt.
- 2Halve one of the lemons and set one half aside for later. Slice the second lemon into 1/4-inch rounds. Stuff the chicken cavity with the remaining lemon half, the halved garlic head, and the fresh herb sprigs. Tie the legs together with kitchen twine and tuck the wing tips securely underneath the bird.
- 3Place the chicken breast-side up in a roasting pan. Scatter the peeled rainbow carrots and lemon slices around the bird, then season the vegetables with the remaining 1/2 teaspoon of salt.
- 4Pour the chicken stock directly over the carrots in the pan. Drizzle the olive oil evenly over the chicken to help crisp the skin.
- 5Roast for about 1 hour and 15 minutes, or until a meat thermometer inserted into the thickest part of the thigh reads 165°F. Stir the carrots and lemons halfway through the cooking time to ensure even browning.
- 6Move the cooked chicken, carrots, and lemon slices to a serving platter. Squeeze the juice from the reserved lemon half into the hot pan drippings and stir well. Cut away the kitchen twine from the chicken, then spoon the pan sauce over the meat and vegetables.
Notes
- Storage: Keep leftover chicken and carrots in an airtight container in the fridge for up to 4 days.
- Reheat: Warm leftovers gently in the oven at 350°F with a splash of chicken broth to keep the meat from drying out.
- Tip: Save the leftover chicken carcass and roasted garlic halves to make a rich homemade bone broth.