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| Roast Chicken with Carrots |
Roast Chicken with Carrots, roasted whole chicken in an oven-proof skillet, surrounded by carrots and garlic, and stuffed with lemon and thyme.
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
Instructions :
| Prep : 15M | Cook : 4M | Ready in : 1H40M |
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Notes :
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