Winner, Winner, Carrot Dinner

Herb-Roasted Whole Chicken with Silky Carrot Purée

1 hour 40 minutes
Serves 4
DinnerFrench
Herb's take

This French-inspired dinner pairs a golden, herb-glazed whole chicken with a vibrant, velvety carrot purée. You'll master both the art of juicy roasting and the secret to a smooth vegetable purée, no fancy gadgets required.

Ingredients

Yield
4

Instructions

  1. 01
    Preheat oven to 425°F (220°C). Set a rack in the lower third of the oven.
  2. 02
    In a small bowl, mix the softened butter, thyme, rosemary, and half the minced garlic until well combined.
  3. 03
    Carefully loosen the skin from the chicken breast and legs. Rub half the herb butter under the skin and the rest over the surface of the chicken.
  4. 04
    Season the chicken all over with salt and pepper. Stuff the cavity with the lemon halves, onion quarters, and bay leaf.
  5. 05
    Truss the chicken legs with kitchen twine. Place the chicken, breast side up, in a large roasting pan.
  6. 06
    Drizzle the olive oil over the chicken and roast for 20 minutes.
  7. 07
    Reduce oven temperature to 375°F (190°C). Scatter the sliced carrots around the chicken. Pour in the chicken broth.
  8. 08
    Continue roasting for 1 hour, basting the chicken with pan juices every 20 minutes, until the thickest part of the thigh registers 165°F (74°C) on an instant-read thermometer.
  9. 09
    Transfer chicken to a board, tent loosely with foil, and rest 15 minutes before carving.
  10. 10
    Remove the carrots from the pan with a slotted spoon and transfer to a blender or food processor. Add the heavy cream and remaining garlic. Blend until completely smooth, adding a splash of pan juices or extra broth if needed for silky texture.
  11. 11
    Season the carrot purée with salt and pepper.
  12. 12
    Carve the chicken. Serve with generous swirls of carrot purée alongside.

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