Roast Chicken with Carrots, roasted whole chicken in an oven-proof skillet, surrounded by carrots and garlic, and stuffed with lemon and thyme.
- Whole fryer chicken, 3 1/2 to 4 pounds, preferably organic or kosher, wingtips removed
- 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
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.