Roast Chicken With Carrots
Serves: 5
Shirley Senger
1 January 1970
Based on User reviews:
51
Spice
44
Sweetness
53
Sourness
40
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
Directions:
1
Preheat oven to 350 degrees
2
Rinse chicken and pat dry with paper towels
3
Zest the lemon and set zest aside
4
Cut the zested lemon into 6 wedges, and place inside the chicken cavity along with 4 sprigs of thyme
5
Mince garlic, and mix with 1 tsp kosher salt
6
Remove leaves from 6 stems of thyme, and mix with the garlic, along with the lemon zest
7
Using your fingers or the end of a wooden spoon, separate the chicken skin from the breasts, starting at the neck
8
Using fingers, insert paste under the skin, working it across the breast
9
Rub the whole chicken with butter (or olive oil)
10
Sprinkle all sides with remaining salt and pepper
11
Place a roasting rack in your roasting pan, and scatter onions and carrots around the edges
12
Place chicken breast-side-down in roasting pan
13
Roast chicken in preheated oven for 20 minutes
14
Rotate bird on its side, and roast another 20 minutes
15
Rotate bird to the opposite side and roast for 20 more minutes
16
Place chicken breast-side-up for the remaining 30 to 40 minutes
17
When juices run clear when cut into between the leg and thigh, the bird is done
18
(Total cooking time will be 1 hour 30 minutes to 1 hour 40 minutes
19
) Remove from oven and tent with foil; let rest for 10 minutes
20
Skim fat off pan juices and set aside
21
Plate chicken with carrots and onions scattered around, pour juices over chicken and veggies, and serve
22
Preheat oven to 350 degrees
23
Rinse chicken and pat dry with paper towels
24
Zest the lemon and set zest aside
25
Cut the zested lemon into 6 wedges, and place inside the chicken cavity along with 4 sprigs of thyme
26
Mince garlic, and mix with 1 tsp kosher salt
27
Remove leaves from 6 stems of thyme, and mix with the garlic, along with the lemon zest
28
Using your fingers or the end of a wooden spoon, separate the chicken skin from the breasts, starting at the neck
29
Using fingers, insert paste under the skin, working it across the breast
30
Rub the whole chicken with butter (or olive oil)
31
Sprinkle all sides with remaining salt and pepper
32
Place a roasting rack in your roasting pan, and scatter onions and carrots around the edges
33
Place chicken breast-side-down in roasting pan
34
Roast chicken in preheated oven for 20 minutes
35
Rotate bird on its side, and roast another 20 minutes
36
Rotate bird to the opposite side and roast for 20 more minutes
37
Place chicken breast-side-up for the remaining 30 to 40 minutes
38
When juices run clear when cut into between the leg and thigh, the bird is done
39
(Total cooking time will be 1 hour 30 minutes to 1 hour 40 minutes
40
) Remove from oven and tent with foil; let rest for 10 minutes
41
Skim fat off pan juices and set aside
42
Plate chicken with carrots and onions scattered around, pour juices over chicken and veggies, and serve