Roast Chicken with Carrots

This roasted whole chicken in an oven-proof skillet is surrounded by carrots and garlic, then stuffed with lemon and thyme. It's a show-stopping main dish.

Roast Chicken with Carrots
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
Sally Vargas

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.

Want even juicier chicken? Try brining it overnight before roasting.

Roast Chicken with Carrots

Prep Time 15 mins
Cook Time 85 mins
Total Time 100 mins
Servings 4 servings


  • Whole fryer chicken, 3 1/2 to 4 pounds, preferably organic or kosher, wing tips removed

  • Kosher 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 1 1/2 cups chicken stock

  • 4 tablespoons extra virgin olive oil

  • 1 tablespoon red wine vinegar, more to taste


  1. Preheat the oven to 425°F (220°C).

  2. Season and stuff the chicken:

    Rinse chicken and pat dry with paper towels. Season well with salt and pepper. Stuff with lemon, thyme and half of the garlic cloves.

    Sally Vargas
  3. Truss the chicken:

    Using butcher's string, secure the wings and legs to the body.

    Sally Vargas
    Sally Vargas
    Sally Vargas
  4. Place the chicken in a pan or skillet:

    Place the 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.

    Sally Vargas
  5. Roast the chicken:

    Place the chicken in the oven at 425°F (220°C).

    Roast until chicken is golden and carrots are well caramelized, 1 1/4 to 1 1/2 hours, basting with broth and pan juices every 15 minutes for the first 45 minutes. Add more stock if the pan looks dry.

    Simple Tip!

    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.

  6. Let the chicken rest:

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

  7. Add vinegar to the pan juices:

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

Nutrition Facts (per serving)
679 Calories
39g Fat
36g Carbs
52g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 679
% Daily Value*
Total Fat 39g 49%
Saturated Fat 9g 44%
Cholesterol 154mg 51%
Sodium 478mg 21%
Total Carbohydrate 36g 13%
Dietary Fiber 9g 32%
Total Sugars 13g
Protein 52g
Vitamin C 114mg 569%
Calcium 127mg 10%
Iron 4mg 23%
Potassium 1079mg 23%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.