Carrot Top Glamor

French Roast Chicken with a Crispy Skin and Caramelized Carrot Glaze

1 hour 35 minutes
Serves 4
DinnerFrench
Herb's take

Classic French roast chicken, but with a twist: a glossy, sweet-savory carrot glaze that elevates both flavor and presentation. You'll master the art of super-crispy skin and learn why carrots are secretly the belle of the glaze ball.

Ingredients

Yield
4

Instructions

  1. 01
    Preheat your oven to 425 F (220 C). Set a rack in the lower third of the oven.
  2. 02
    Rub the whole chicken with 1 tablespoon olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Tuck the wings under and tie the legs together.
  3. 03
    Scatter the chopped carrots, sliced shallots, smashed garlic, thyme sprigs, and bay leaf in a roasting pan. Drizzle with 1 tablespoon olive oil and toss to coat.
  4. 04
    Place the chicken breast-side up on top of the carrots and aromatics. Roast uncovered for 45 minutes.
  5. 05
    While the chicken roasts, make the carrot glaze: In a medium saucepan, melt the butter over medium heat. Add the remaining carrots from the pan after 45 minutes, or reserve 1/2 cup if possible, and sauté for 2-3 minutes until beginning to soften.
  6. 06
    Add the white wine and simmer for 2 minutes, scraping up any bits. Add chicken stock and cook until carrots are very tender and most liquid is reduced, about 12 minutes.
  7. 07
    Transfer the carrot mixture to a blender along with honey, Dijon, lemon zest, and lemon juice. Puree until completely smooth.
  8. 08
    Remove the chicken from the oven after 45 minutes. Reduce oven temperature to 375 F (190 C). Brush the chicken generously with the carrot glaze.
  9. 09
    Return the chicken to the oven and continue roasting for 25-30 minutes, brushing with more glaze every 10 minutes, until the skin is deep golden and a thermometer reads 160 F in the thickest part of the thigh.
  10. 10
    Remove chicken from the oven and let rest 15 minutes before carving.
  11. 11
    While chicken rests, skim fat from the pan juices, then strain remaining liquid and reserved roasted carrots into a saucepan. Simmer 5 minutes to concentrate, then whisk in any leftover carrot glaze for a glossy, carrot-packed pan sauce.
  12. 12
    Carve the chicken and arrange on a platter. Pour some carrot pan sauce over top and serve the rest on the side.

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