Winner Winner Root Veg Dinner
Rustic Roasted Chicken and Carrot Medley with Herbs
1 hour 25 minutes
Serves 4
DinnerFrench
Herb's take
Journey to the European countryside with this classic roast that celebrates caramelization and simplicity. You'll master the art of roasting chicken and carrots together for maximum flavor development, with a little science on why browning equals delicious.
Ingredients
Yield
4
Instructions
- 01Preheat your oven to 425 F (220 C).
- 02Scatter the carrots, onion wedges, and smashed garlic evenly in a large roasting pan. Drizzle with 1 tablespoon olive oil and toss to coat. Sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper.
- 03Pat the chicken dry with paper towels, then rub all over with melted butter and the remaining 1 tablespoon olive oil. Season the cavity and outside of the chicken with the remaining salt and pepper.
- 04Stuff the chicken cavity with half the lemon, 3 thyme sprigs, and 1 rosemary sprig.
- 05Nestle the chicken, breast-side up, on top of the vegetables. Scatter the remaining thyme and rosemary over the veggies.
- 06Roast uncovered for 50 minutes, basting once with pan juices halfway through.
- 07Pour the chicken broth into the pan and add the remaining lemon half beside the chicken. Continue roasting for another 25 to 30 minutes, until the chicken skin is deep golden and a thermometer in the thickest part of the thigh reads 165 F.
- 08Transfer the chicken to a carving board and tent loosely with foil. Let it rest for 15 minutes before carving.
- 09While the chicken rests, stir the vegetables and place the roasting pan back in the oven if they need a little extra caramelization, about 5 to 10 minutes more.
- 10Carve the chicken and arrange on a platter with the roasted carrot medley. Squeeze the roasted lemon halves over everything for brightness and serve.
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