Roast Chicken and Carrots
Whole fryer chicken
Salt, pepper
1 lemon/halved
1 bunch fresh thyme
10 garlic cloves, peeled
8 carrots, peeled, trimmed and halved crosswise
1 to 1 1/2 cups chicken broth
4 tbsp olive oil
3 tbsp red-wine vinegar
- Rinse the chicken with cold water and pat dry. Season with salt and pepper. Stuff with lemon, thyme and half of the garlic.
- Place chicken in roasting pan and surround with carrots and rest of garlic, add 1 cup of chicken broth and drizzle with olive oil.
- Roast in 425 degree oven until chicken is golden and carrots are well caramelized 1 1/4 to 1 1/2 hours. Baste periodically with the broth.
- Transfer chicken, carrots and garlic to a platter discarding thyme and lemon and let chicken rest for 10 minutes or so. Skim fat from pan juices and discard. Add vinegar to remaining pan juices and serve over the chicken.
Submitted by Paul Canfield, Utah