1 / 1
Lemon Roasted Chicken with Carrots
A whole roasted chicken baked alongside colorful rainbow carrots, fresh herbs, and bright lemon slices. The chicken cavity is stuffed with garlic and herbs to infuse flavor from the inside out, while the pan drippings create a simple, savory sauce. It is a beautiful centerpiece for a weekend family dinner or a relaxed Sunday roast. The meat stays juicy and tender, complemented by the sweet, caramelized carrots and a hit of fresh citrus.
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. Season the chicken all over with the black pepper and one and a half teaspoons of the kosher salt. Halve one of the lemons and set one half aside for later. Slice the second lemon into quarter-inch rounds.
- 2Stuff the chicken cavity with the remaining lemon half, the halved garlic head, and the fresh herb sprigs. Use kitchen twine to tie the legs together and tuck the wing tips securely underneath the bird.
- 3Set the chicken breast side up in a roasting pan. Scatter the peeled rainbow carrots and the lemon slices around the bird, then season the vegetables with the remaining half teaspoon of salt.
- 4Pour the chicken stock directly over the carrots in the pan. Drizzle the olive oil evenly over the chicken.
- 5Roast in the oven 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. Spoon the pan sauce over the meat and vegetables, finishing with a garnish of fresh herbs.