Roast Chicken with Carrots

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!

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.

Roast Chicken with Carrots Recipe

Ingredients

• 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

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