Roasted Chicken with Carrots

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My mother found this recipe in the weekend Wall St. Journal and we were all quite pleased with the results. The recipe comes from Orange County restauranteur Liza Goodell.

Mom cooked the chicken in a large cast-iron frying pan, and as instructed basted every 15 minutes. Because the chicken’s back is resting in the broth a bit, it actually gets braised, while the rest of the chicken roasts.

The chicken doesn’t dry out because of the extra broth in the pan and the frequent basting. This is an easy method for roasting a flavorful chicken.

Roasted Chicken with Carrots Recipe

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  • Yield: Serves 4

Ingredients

  • Whole fryer chicken, 3 1/2 to 4 pounds, preferably organic or kosher, wingtips removed
  • Salt
  • Freshly ground black pepper
  • 1 lemon, sliced in half
  • 1 bunch fresh thyme
  • 10 cloves garlic, peeled
  • 8 carrots, peeled, trimmed and halved crosswise
  • 1 to 1½ cups chicken stock
  • 4 tablespoons extra-virgin olive oil
  • 3 tablespoons red-wine vinegar

Method

1 Preheat oven to 425°F. Rinse chicken and pat dry with paper towels. Season well with salt and pepper. Stuff with lemon, thyme and half of the garlic, then, using butcher's string, secure the wings and legs to the body.

2 Place chicken in a small roasting pan or large, deep, oven-proof heavy skillet. Surround with the carrots and remaining garlic, then add 1 cup of the chicken stock. Drizzle with olive oil.

3 Roast the chicken for 15minutes at 425°F. If you have a convection oven, you can reduce the heat to 375°F for the remaining time (otherwise, just keep it at 425°F). Roast until chicken is golden and carrots are well caramelized, 1¼ to 1½ hours; baste, with broth and pan juices every 15 minutes for the first 45 minutes. Add stock if pan looks dry.

4 Transfer chicken, carrots and garlic to a platter. Discard twine, thyme and lemon, and let chicken rest for 10 to 15 minutes. Skim fat from pan juices and discard. Add vinegar to remaining pan juices and serve over the chicken.

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Showing 4 of 15 Comments

  • Deb

    This is a GREAT recipe. The chicken was really tender and moist and the carrots were just to die for. I will add more carrots next time because they were such a big hit.

  • Judy

    After many years of roasting chickens, I’ve now made this my standard recipe — it’s the most reliable approach I’ve found for producing a bird that’s tender and not overcooked, but also has crisp brown skin. I do use a cast iron pan, with good results. I’ve had quite a few occasions to roast chicken recently (including two seders last month), and our guests always ask me for this recipe. (It’s also good with rosemary instead of thyme.) Thank you!

  • Lindsay

    I made this dish for dinner tonight and it was excellent. Perfectly cooked chicken, flavorful carrots – delicious! My husband and I agreed that making sauce with the pan juices and red wine vinegar was unnecessary. The chicken and carrots were great on their own! We’ll definitely make this one again.

  • Jane

    Elise,
    I would like to try this delicious recipe with a 5-pound roaster for Sunday dinner. Since it will be roasting at 425 degrees longer than a 3-4 pound chicken, could I cover it if it looks like it’s getting too much color for maybe the last 30 minutes?

  • Elise

    Hi Catherine,
    One of the purposes of the high temperature is to brown the skin of the chicken. This can only be done if the chicken is uncovered. If it is covered, the chicken will steam cook in its own juices and won’t get browned.

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