Simple Recipes for Every Day
Whole Roast Chicken with Carrots
- Serves: 8
- Prep Time: 5 min
- Cook Time: 1 hr 15 min
Ingredients
- 1 (3½- to 5-pound) chicken
- 2 tablespoons kosher salt
- ½ yellow onion, halved
- 1 lemon, halved
- 4 garlic cloves, smashed
- 1 teaspoon freshly cracked black pepper
- 5 medium carrots, peeled, and cut into 3-inch pieces
- Chopped fresh flat-leaf parsley leaves, for serving
Ingredients
- 1 (3½- to 5-pound) chicken
- 2 tablespoons kosher salt
- ½ yellow onion, halved
- 1 lemon, halved
- 4 garlic cloves, smashed
- 1 teaspoon freshly cracked black pepper
- 5 medium carrots, peeled, and cut into 3-inch pieces
- Chopped fresh flat-leaf parsley leaves, for serving
Method
Preheat the oven to 375°F with a rack in the center position.
Pat the chicken completely dry inside and out. Set the chicken, breast side up, in a large ovenproof skillet or roasting dish. If desired, tie the legs together with kitchen string and tuck the wing tips under the body of the chicken.
Season the chicken all over, inside and out, with the salt. Stuff the cavity with the onion, lemon, and garlic cloves. Season the outside of the bird with the pepper.
Arrange the carrots around the chicken and roast for 15 minutes per pound. Begin checking for doneness when 20 minutes remain (see Note).
The chicken is done when the internal temperature at the thickest part of the thigh reaches 165°F on an instant-read thermometer and the juices run clear. Allow the chicken to rest for 15 minutes before carving.
Toss the carrots in the chicken pan drippings and sprinkle with fresh parsley. Serve alongside the sliced chicken.
Note: As a good rule of thumb, chickens roast at 375°F for 15 minutes per pound. If your bird is bigger or smaller than what a recipe calls for, you can just do the math!