Roast Chicken with Carrots

Jump to Recipe

Roast Chicken with Carrots, roasted whole chicken in an oven-proof skillet, surrounded by carrots and garlic, and stuffed with lemon and thyme.

Photography Credit: Sally Vargas

Whole roast chicken makes such a lovely presentation for dinner, doesn’t it? Whether it’s for guests or an easy weeknight family meal.

This roast chicken recipe takes little time to prep and then into the oven it goes. Stuff the chicken with lemon, garlic, and thyme. If you want, truss it for a more attractive presentation. Put the chicken in an oven-proof skillet (a cast iron pan works well for this) surrounded by carrots and garlic.

Roast the chicken at high heat, basting every 15 minutes or so with the pan juices. Easy!

Roast Chicken with Carrots

The extra broth in the pan and the frequent basting help keep the chicken from drying out.

The recipe comes, barely adapted, from one we found in the Wall St. Journal years ago, by Orange County restauranteur Liza Goodell.

Roast Chicken with Carrots Recipe

Print
  • Prep time: 15 minutes
  • Cook time: 1 hour, 25 minutes
  • 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, halved or quartered
  • 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
  • 1 Tbsp red-wine vinegar, more to taste

Method

1 Season and stuff the chicken: Preheat oven to 425°F (220°C). Rinse chicken and pat dry with paper towels. Season well with salt and pepper. Stuff with lemon, thyme and half of the garlic cloves.

2 Truss the chicken: Using butcher's string, secure the wings and legs to the body.

3 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 chicken stock. Drizzle with olive oil.

4 Roast the chicken at 425°F (220°C). (If you are using a convection oven, start at 425°F (220°C) then reduce to 375°F (190°C) after the first 15 minutes.)

Roast until chicken is golden and carrots are well caramelized, 1¼ to 1½ hours, basting with broth and pan juices every 15 minutes for the first 45 minutes. Add more stock if pan looks dry.

5 Let chicken rest: Transfer chicken, carrots and garlic to a platter. Discard twine, thyme and lemon, and let chicken rest for 10 to 15 minutes.

6 Add vinegar to pan juices: Skim fat from pan juices and discard. Add 1 Tbsp vinegar to remaining pan juices, taste and add more to taste. Serve over the chicken.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to Roast Chicken with Carrots on Simply Recipes. Thank you!

Print

If you make this recipe, snap a pic and hashtag it #simplyrecipes — We love to see your creations on Instagram, Facebook, & Twitter!

Roast Chicken with Carrots

Showing 4 of 15 Comments

  • Linda in the Evergreen State

    Hi Elise

    Your chicken looks tasty! There are so many ways to roast chicken. I use a method similar to yours when I roast poultry. One tip I would like to share with you is when roasting a chicken or a turkey place the bird breasts side down on a rack that fits inside the roaster pan. It keeps the breast juicy without having to baste the bird. In the last30 minutes of cooking, turn the bird breasts side up and it brown to a nice golden skin.

  • Elise

    Hi Linda,
    We almost always roast chickens as well as turkeys breast side down, for the reasons you mentioned. In this particular recipe however, the bird is resting directly in the pan, and in a layer of liquid. The meat touching the liquid will be braised, not roasted, which is okay for the back, not much meat there. But for the chicken breast to be roasted, in this particular recipe, the breast needs to be pointing up.

  • Lydia Sugarman

    Dear Elise,

    This does look really good and I’ve been thinking roast chicken for this weekend. Could you please just clarify the roasting temeperatures in #3? After the first 15 minutes at 425, then what in a standard oven?

  • Elise

    Hi Lydia,
    After I initially wrote up the recipe, my mother clarified the point to me on the temperature. She lowered it only because she had the convection oven and could lower it without changing the cooking time. If you are using a standard oven, or a standard heating setting throughout, just keep it at the initial temperature. Sorry for the confusion.

  • Diana

    I have a group larger than four to feed. Do I need to add extra cooking time if I cook two chickens at once?

View More Comments / Leave a Comment
Roast Chicken with CarrotsRoast Chicken with Carrots