Roast Chicken with Carrots, roasted whole chicken in an oven-proof skillet, surrounded by carrots and garlic, and stuffed with lemon and thyme.
Photography Credit:Sally Vargas
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.
- Want even juicier chicken? Try brining it overnight before roasting.
- Want to know how to prep this bird for the oven? Check out our guide, How to Truss a Chicken.
Roast Chicken with Carrots Recipe
- Whole fryer chicken, 3 1/2 to 4 pounds, preferably organic or kosher, wingtips removed
- 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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Dinner Tonight: Garlic-Roasted Chicken with Carrots and Parsnips Recipe
I feel bad about the chicken breast sometimes. We used to be friends back in college when the boneless, skinless frozen option was the protein of choice for easy dinner—the beginner cook's convenience food. To me, buying a chicken breast was a big step beyond what everyone else was eating (pre-made breaded chicken tenders). But then I learned about thighs, and things like roasting a whole chicken, and I started to look down on the inevitably dry, virtually fat-less chicken breast.
What I forgot is that if you buy split chicken breasts with the bone in and skin still on, they can be wonderfully flavorful, especially in recipes like this one from Jennifer Rubell's Real Life Entertaining where they're roasted with carrots, parsnips, and two entire heads of garlic. The chicken-y juices and fat from the skin give the vegetables incredible flavor, while the garlic aroma permeates the entire dish. With very little active time involved, it's much of the rusticity of a roast chicken with a little less work.
- 1 whole chicken (about 4 pounds)
- Kosher salt and freshly ground pepper
- 6 small carrots, peeled and halved lengthwise
- 3 shallots, peeled and halved lengthwise
- 1 1/2 pounds fingerling potatoes, halved lengthwise
- 1 lemon, halved
- 3 tablespoons extra-virgin olive oil
- 1/4 cup fresh parsley leaves
Place chicken on a large plate and season generously with salt and pepper cover with plastic wrap and refrigerate overnight.
Preheat oven to 450 degrees. Let chicken stand at room temperature 30 minutes. Meanwhile, toss carrots, shallots, potatoes, and lemon with 2 tablespoons oil season with salt and pepper. Arrange in a large roasting pan, with shallots in center and carrots, potatoes, and lemon toward edges.
Rub chicken with remaining 1 tablespoon oil, tie legs with twine, and nestle in center. Roast, flipping vegetables around edges once, until chicken is golden and a thermometer inserted into thickest part of breast (avoiding bone) registers 160 degrees, 55 to 60 minutes. Transfer chicken and lemon halves to a carving board and tent loosely with foil. Flip vegetables return to oven and roast until caramelized and tender, 15 to 20 minutes more. Carve chicken and transfer to a platter or return to roasting pan. Sprinkle with parsley, squeeze lemon over top, and serve with vegetables.
- 6 thigh, bone and skin removeds boneless, skinless chicken thighs
- 1 pinch salt and ground black pepper to taste
- 2 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 1 pound carrots, cut into 2-inch pieces
- ½ onion, cut in 1/2-inch thick slices
- 1 teaspoon minced garlic
- ½ cup dry white wine
- 3 tablespoons water, divided
- 2 teaspoons cornstarch
- 2 tablespoons minced fresh parsley
Blot chicken thighs with paper towels and sprinkle with salt and pepper.
Melt butter with olive oil in a 12-inch skillet over medium heat. Place chicken thighs in the hot oil and cook until browned, about 4 minutes per side. Remove chicken from the skillet and keep warm.
Add carrots, onion, and minced garlic to the same skillet, stirring to coat with pan drippings. Season with salt and pepper and cook for about 2 minutes. Nestle browned chicken thighs into the vegetables, pour wine and 2 tablespoons water over everything, and cook for an additional 2 minutes.
Cover, reduce heat to low, and simmer until carrots are fork-tender and chicken juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken and vegetables from the skillet with a slotted spoon.
Combine cornstarch and 1 tablespoon water in a small bowl, stirring to dissolve any lumps. Add slurry to the drippings in the skillet and bring to a boil, stirring constantly cook until thickened, 3 to 5 minutes.
Pour sauce over chicken pieces and vegetables and sprinkle with fresh parsley to serve.
- 2 tablespoons olive oil
- 4 red potatoes, cut into large cubes
- 1 (16 ounce) package carrots, cut diagonally into bite-size pieces
- 1 stalk celery, cut diagonally into bite-size pieces
- 1 sweet onion, sliced - divided
- 1 (4.5 pound) whole chicken
- salt and ground black pepper to taste
- garlic powder, or to taste
- ½ cup cubed margarine, divided
- 1 large lemon, sliced
- 1 teaspoon minced garlic
- 1 stalk celery, cut into 3 pieces
- 1 ⅔ tablespoons minced garlic
Preheat oven to 385 degrees F (196 degrees C).
Pour olive oil into a large bowl toss potatoes, carrots, bite-size pieces of celery, and 3/4 of the sliced onion in the oil to coat. Set remaining onion aside. Transfer oiled vegetables to a large cast iron skillet.
Rinse chicken and pat thoroughly dry with paper towels. Generously season the chicken, inside and out, with salt, black pepper, and garlic powder. Place the remaining 1/4 of the sliced onion, 1/4 cup margarine, lemon slices, 1 teaspoon minced garlic, and large pieces of celery into the cavity of the chicken.
Place the chicken atop the oiled vegetables scatter remaining 1/4 cup of margarine pieces and 1 2/3 tablespoon minced garlic in small amounts around the vegetables.
Roast chicken and vegetables in the preheated oven until the skin is browned and crisp, the vegetables are tender, and an instant-read meat thermometer inserted into the thickest part of a thigh reads 165 degrees F (75 degrees C), about 1 hour and 45 minutes. Let chicken rest for 10 minutes before carving and serving with vegetables.
- Pat chicken dry with paper towels and season generously with salt, inside and out. (We use 1 tsp. Diamond Crystal or 1/2 tsp. Morton kosher salt per lb.) Tie legs together with kitchen twine. Let sit 1 hour to allow salt to penetrate, or chill, uncovered, up to 1 day ahead.
- Place a rack in upper third of oven and set a 12" cast-iron skillet or 3-qt. enameled cast-iron baking dish on rack. Preheat oven to 425°F.
- Meanwhile, toss fennel, carrots, and 2 Tbsp. oil in a large bowl to coat season with salt and pepper.
- Once oven reaches temperature, pat chicken dry with paper towels and lightly coat with half of remaining oil. Drizzle remaining oil into hot skillet (this helps keep the chicken from sticking and tearing the skin). Place chicken in the center of skillet and arrange vegetables around. Roast until fennel and carrots are golden brown in spots and tender an instant-read thermometer inserted into the thickest part of breasts registers 155°F, 50 minutes (temperature will climb to 165°F as chicken rests). Let chicken rest in skillet at least 20 minutes and up to 45 minutes.
- Transfer chicken to a cutting board and carve. Serve with vegetables.
This Recipe is Featured In:
- 4 pounds bone-in chicken parts or one 4- to 5-pound whole chicken
- 2 tablespoons extra-virgin olive oil, divided
- 4 cloves garlic, minced, divided
- ½ teaspoon kosher salt
- ¾ teaspoon ground pepper, divided
- 2 pounds small carrots, halved lengthwise
- 1 cup chopped fresh herbs, such as basil, parsley, oregano and/or marjoram
- 2 tablespoons lemon juice
- 1 tablespoon capers, rinsed
- 1 teaspoon anchovy paste
- 1 tablespoon water
Place 2 rimmed baking sheets in oven preheat to 500 degrees F.
If using a whole chicken, cut into parts (breasts, leg quarters and wings). Cut any chicken breasts in half crosswise. Combine 1 tablespoon oil, half the garlic, salt and 1/2 teaspoon pepper in a small bowl. Rub all over the chicken and under the skin.
Remove the pans from the oven and divide the chicken between them. Arrange carrots around the chicken on both pans.
Reduce oven temperature to 450 degrees . Roast the chicken and carrots until an instant-read thermometer inserted in the thickest part of a leg without touching bone registers 165 degrees F, 20 to 30 minutes.
Meanwhile, combine herbs, lemon juice, capers, anchovy paste, the remaining garlic and 1/4 teaspoon pepper in a food processor. Pulse until finely chopped. With the motor running, slowly add water and the remaining 1 tablespoon oil.
Roasted Chicken with Carrots & Parships
Six ingredients + French Made Easy + 45-50 minutes = goodness awaits!
This is a very simple recipe. If you can turn on your oven, chop vegetables and spread seasonings on a whole chicken, then you can make this dish. And…you'll love every bite!
Don't forget to preheat your oven to 500 degree. (Yes, I said 500 degrees - that's the trick to this dish. A really hot oven!) This recipe can also be made with any of our seasoning blends! They all make roasted chickens burst with flavor.
PREP TIME COOK TIME TOTAL TIME 10 - 15 mins 45 - 50 mins 1 hr or so
3 Tsp French Made Easy or Any of Our Blends
5 Pounds Whole chicken
4 Carrots, peeled and cut
4 Parsnips, peeled and cut
1 Tbsp Large onion, halved and sliced 1/4"
2 Tbsp Olive oil
1 Lemon, sliced in quarters
Easy to make and the prep + cooking time takes about an hour. Ingredients to use are: 5 pound chicken, carrots, parsnips, an onion and a lemon. And of course, French Made Easy seasoning blend!
Peel the parsnips and carrots and then cut them in half. Next, cut each half in half lengthwise. See picture above.
Cut the onion in half then slice again with 1/4" thickness.
Use a roasting pan. I used a dutch oven but any roasting pan will do. Add half of your carrots, parsnips and onions in the pan. Drizzle the vegetables with olive oil and 1 teaspoon of French Made Easy seasoning.
Rub the chicken down with some more olive oil, and then rub on the remaining 2 teaspoons of French Made Easy seasoning.
Take 1/2 the lemon and stuff the inside of the chicken. Put the chicken on top of the vegetables. After that, place the rest of your carrots, parsnips, onion and lemon around the chicken.
Cook at 500 degrees Fahrenheit for 45-50 minutes, uncovered. If you have a meat thermometer handy, insert it into the bird, and cook until it reads 170-180 degrees.
Remove the pan from the oven and let it sit for 10 minutes. Slice up the chicken and serve. But be careful when you start to slice it. Juice will pour everywhere. Look at all the juice on the cutting board!
The carrots and parsnips caramelize nicely. Slice up the chicken, then spoon some of the juice in the bottom of the pan over it for additional flavor. Mix up the carrots and parsnips then serve immediately! Enjoy!
Garlic-Herb Roasted Chicken with Potatoes, Carrots, and Onions
Remove and discard giblets and neck from chicken. Rinse chicken under cold water pat dry. Trim excess fat. Lift wings up and over back tuck under chicken. Combine 1 teaspoon each of rosemary, sage, and thyme, 1/4 teaspoon each of salt and pepper, 1 teaspoon oil, and minced garlic. Starting at neck cavity, loosen skin from breast and thighs by inserting fingers and gently pushing between skin and meat. Rub 1 1/2 teaspoons herb mixture in body cavity. Rub half of remaining herb mixture under skin. Rub remaining herb mixture and 2 teaspoons oil evenly over skin. Tie ends of legs together with twine. Place chicken, breast side up, on a rack coated with cooking spray in a shallow roasting pan.
Bake at 450° for 15 minutes.
Meanwhile, combine potatoes, carrots, onion, and halved garlic cloves in a large bowl. Add remaining rosemary, sage, thyme, salt, pepper, and remaining oil toss gently to coat. Add vegetables to roasting pan. Bake an additional 15 minutes. Stir vegetables. Reduce oven temperature to 375°. Bake 40 minutes or until a thermometer inserted in chicken thigh registers 180°. Let stand 10 minutes. Discard skin. Serve chicken with vegetables.
- 4 teaspoons dark brown sugar
- 1 tablespoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 5 teaspoons kosher salt, divided
- 2 1/2 teaspoons black pepper, divided
- 2 (4- to 5-lb.) whole chickens
- 3 tablespoons olive oil, divided
- 1 1/2 pounds small red potatoes, halved
- 1 (8 oz.) package baby carrots
- 1 tablespoon chopped fresh flat-leaf parsley
Preheat oven to 375°F. Stir together first 5 ingredients, 4 teaspoons of the salt, and 2 teaspoons of the pepper. Remove necks and giblets from chickens, and reserve for another use. Pat chickens dry.
Sprinkle 1 teaspoon brown sugar mixture inside cavity of each chicken. Rub 1 tablespoon olive oil into skin of each chicken. Sprinkle evenly with remaining brown sugar mixture rub into skin. Tuck wing tips under.
Toss together potatoes, carrots, remaining 1 tablespoon olive oil, remaining 1 teaspoon salt, and remaining 1/2 teaspoon pepper. Spread potato mixture in a single layer in a 17- x 12-inch rimmed baking sheet. Place chickens, breast side up, facing in opposite directions (for even browning), on top of potato mixture.
Bake in preheated oven until a meat thermometer inserted in thickest portion of thigh registers 165°F, 1 hour to 1 hour and 15 minutes. Cover and let stand 10 minutes before slicing. Stir parsley into vegetables.
Mexican Roast Chicken & Carrots
In a small bowl, combine the EVOO, 2 tbsp. lemon juice, 1/2 tsp. chili powder and 1/2 tsp. salt.
In a 9-by-13-inch baking pan, toss the carrots and 12 cloves garlic with 1/4 cup of the lemon-chili mixture. Place the pan in a cold oven and heat to 400 degrees .
Meanwhile, peel and grate the remaining 4 cloves garlic into a small bowl. Stir in 2 tbsp. lemon juice and the remaining 4 tsp. chili powder. Rub the garlic-chili paste evenly onto the chicken flesh under the skin rub some over the skin, too. Let sit until the oven and pan are preheated.
Season the chicken with salt and pepper. Place the chicken, skin side up, over the vegetables in the baking pan. Roast until cooked through but still juicy, about 40 minutes.
In a salad bowl, toss the romaine and cilantro with the remaining lemon-chili mixture. Serve with the chicken.