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Winner, Winner, Glaze and Dinner

European-Style Roast Whole Chicken with Honey-Glazed Roasted Carrots

1 hour 30 minutes
Serves 4
DinnerFrench
Herb's take

Inspired by French countryside classics, this recipe roasts a whole chicken to crispy-skinned perfection while carrots get the honey glaze treatment. You'll master high-heat roasting for serious flavor development, and learn why resting isn't just for the chef.

Ingredients

Yield
4

Instructions

  1. 01
    Preheat oven to 425°F (220°C) with rack in lower third. Set a roasting pan or large ovenproof skillet nearby.
  2. 02
    Pat the whole chicken dry and rub all over (including inside the cavity) with 1 tablespoon olive oil, 1 tablespoon melted butter, 2 teaspoons salt, and 3/4 teaspoon pepper. Stuff the cavity with lemon halves, 4 thyme sprigs, and half the minced garlic.
  3. 03
    Tie the legs together with kitchen twine and tuck the wing tips under the back.
  4. 04
    Arrange the chicken breast side up in the roasting pan. Scatter the carrots around the chicken in a single layer.
  5. 05
    In a small bowl, whisk remaining olive oil and butter with honey, Dijon mustard, remaining garlic, 2 thyme sprigs (leaves stripped), and remaining salt and pepper.
  6. 06
    Drizzle half of the honey-mustard glaze over the carrots and toss to coat. Set aside the rest of the glaze for later.
  7. 07
    Roast chicken and carrots for 40 minutes, undisturbed.
  8. 08
    Carefully remove pan from oven. Baste the chicken with pan juices and brush the remaining glaze over both the chicken and carrots.
  9. 09
    Return to oven and roast another 25-30 minutes, until chicken thigh juices run clear and a thermometer inserted in the thickest part of the thigh reads 165°F (74°C).
  10. 10
    Transfer chicken to a cutting board and tent loosely with foil to rest for 15 minutes.
  11. 11
    While chicken rests, give carrots a gentle toss in the pan to coat with pan drippings; roast them another 5 minutes for extra caramelization if desired.
  12. 12
    Carve the chicken into serving pieces and arrange on a platter with the glazed carrots. Spoon some of the pan juices over everything before serving.

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