Carrot Top Glamor
French Roast Chicken with a Crispy Skin and Caramelized Carrot Glaze
1 hour 35 minutes
Serves 4
DinnerFrenchGluten-freeNut-freeShellfish-freeSoy-free
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
- 01Preheat your oven to 425 F (220 C). Set a rack in the lower third of the oven.
- 02Rub 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.
- 03Scatter 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.
- 04Place the chicken breast-side up on top of the carrots and aromatics. Roast uncovered for 45 minutes.
- 05While 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.
- 06Add 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.
- 07Transfer the carrot mixture to a blender along with honey, Dijon, lemon zest, and lemon juice. Puree until completely smooth.
- 08Remove the chicken from the oven after 45 minutes. Reduce oven temperature to 375 F (190 C). Brush the chicken generously with the carrot glaze.
- 09Return 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.
- 10Remove chicken from the oven and let rest 15 minutes before carving.
- 11While 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.
- 12Carve 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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