Lemon Roasted Chicken and Rainbow Carrots
Ingredients
- 1 whole chicken, 4-5lbs. patted dry
- 1/2 tsp black pepper
- 2 tsp kosher salt divided
- 2 large lemons divided
- 1 garlic head halved crosswise
- 8 herb sprigs (such as thyme, oregano, parsley, or dill), 6 inches long each plus more for garnish
- 1-1/2 pounds small rainbow carrots peeled
- 1-1/2 cups chicken stock
- 2 tbsp olive oil
Instructions
- Preheat oven to 425°F.
- Sprinkle chicken with pepper and 1 1/2 teaspoons of the salt. Cut 1 of the lemons in half, setting aside 1 half. Cut other lemon into 1/4-inch-thick slices. Place 1 lemon half, garlic head halves, and herb sprigs in cavity of chicken. Tie legs together with kitchen twine; tuck wing tips under chicken. Place it, breast side up, in a roasting pan.
- Arrange carrots and lemon slices around chicken; sprinkle with remaining 1/2 teaspoon salt. Pour stock over carrots; drizzle chicken with olive oil.
- Bake in preheated oven until a thermometer inserted into thickest portion of thigh registers 165°F, about 1 hour, 15 minutes, stirring vegetables halfway through bake time.
- Transfer chicken, carrots, and lemon slices to a platter. Squeeze reserved lemon half into drippings; stir. Remove and discard twine. Pour drippings over chicken and carrots. Garnish with herb sprigs.
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