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October 17, 2011

roast chicken, baby carrots, lemon, thyme




ingredients:

whole chicken (preferably organic)
baby carrots
garlic
parsley
lemon
thyme
chicken stock
white wine
extra virgin olive oil
butter
kosher salt
freshly cracked black pepper

directions:

1.  preheat oven to 475 degrees.  season chicken cavity with salt and cracked black pepper.  stuff with some lemon wedges, thyme, and garlic cloves.

2.  season the chicken with salt and cracked black pepper on the outside and top with a few dabs of butter.  place in ovenproof dish and set aside.

3.  toss the baby carrots in another ovenproof dish with some extra virgin olive oil and season with salt and cracked black pepper.  add in some chicken stock and a splash of white wine.  sprinkle with thyme leaves and top with a few dabs of butter.

4.  roast chicken and carrots at 475 degrees for 20 minutes then continue roasting at 400 degrees for another 40-50 minutes, depending on the size of the chicken.

5.  when the internal temperature of the chicken reaches 170 degrees, it's done.  let it rest for 15 minutes under some tinfoil before serving.

to serve:  carve the chicken into 8 serving pieces and drizzle meat with juices from the ovenproof dish.  you can always finish it off with a smidge more of maldon sea salt if desired.  serve the roasted carrots on the side.  garnish with lemon slices and parsley.

8 comments:

  1. Well you can't beat lemon, chicken and thyme.. a perfect and classic combo. Your photo looks absolutely perfect, wow.

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  2. I love roast chicken! By the way - you are gorgeous - I love your picture!

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  3. That chicken looks gorgeous. I love this recipe. Yum! You've got me craving a roast chicken now.

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  4. The chicken looks so delicious, got me salivating. Nice photo and I love your blog.

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  5. Found this through foodgawker and I plan on making this tomorrow night, but I am wondering how much chicken stock did you use for the carrots? Is it just a splash like the wine or is it a little more?

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  6. I would add enough chicken stock so that the bottom of whatever baking dish youre using is covered to about a half a centimeter or so :)

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  7. Great! Thank you so much! :)

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