Roast Chicken with Carrots

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

  • Prep time: 15 minutes
  • Cook time: 1 hour, 25 minutes
  • 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, 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.

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  • 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

    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.

  • Catherine

    Is one supposed to keep this covered or uncovered while in the oven??

  • Scott from NYC

    Followed your recipe pretty much to the letter, although added some parsnips along with the carrots. Results were fantastic and couldn’t have been easier.

  • Donna

    I made this chicken with a little extra cajun-type seasonings. It was fantastic! Thank you!!! I made it breast side down but next time will do it right side up. Yummy!

  • Cindy

    Thank you so much for this recipe! I had never roasted a chicken before but was looking for the right recipe to start with, and this was perfect. The carrots were wonderfully sweet and the meat was tender. (We did use a standard stuffing instead of the garlic/thyme/lemon, and it worked fine).

  • mary mack

    I used this recipe to roast my small organic chicken but I only used salt and pepper, garlic and a lemon. Because I didn’t look at the recipe again, I used white wine instead of chicken stock but mercifully, the chicken turned out well. I over salted and peppered it and that made the difference.

  • 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?

  • 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.

  • 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 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.

  • 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.