Roasted Chicken with Carrots

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

  • Yield: Serves 4.


  • 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


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 21 Comments

  • Shawnda

    That chicken looks tasty! I love it when I see a dish like that and I have all the ingredients on-hand.

  • 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.

  • Renee

    This looks great! We love roasted chicken. I have a recipe of my own that I usually use, but I will definitely try this one. The addition of red wine vinegar sounds good. Thanks for sharing!

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