Roasted Chicken With Carrots

Whole fryer chicken, 3 1/2 to 4 pounds

Salt

Freshly ground black pepper

1 lemon, sliced in half

1 bunch of fresh thyme

10 cloves garlic, peeled

8 carrots, peeled, trimmed and halved crosswise

1 to 1 1/2 cups chicken stock

4 tablespoons extra virgin olive oil

3 tablespoons red wine vinegar

1. Preheat oven to 425F. Rinse chicken and pay dry with paper towels. Season well with salt and pepper. Stuff with lemon, thyme, and half of the garlic, then, using butcher’s string, secure the wings and legs to the body.

2. 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 chicken stock. Drizzle with olive oil.

3. Roast the chicken for 15 minutes at 425F. If you have a convection oven, you can reduce heat to 375F for the remaining time (otherwise, just keep it at 425F). Roast until chicken is golden and carrots are well caramelized, 1 1/4 to 1 1/2 hours; baste, with broth and pan juices every 15 minutes for the first 45 minutes. Add more stock if pan looks dry.

4. Transfer chicken, carrots, and garlic to a platter. Discard twine, thyme, and lemon, and let chicken rest for 10 to 15 minutes. Skim fat from pan juices and discard. Add vinegar to remaining pan juices and serve over the chicken.