Ingredients
4lbswhole fryer chicken,preferably organic, or kosher, wingtips removed
salt and freshly ground black pepper
1lemon,halved, or quartered
1bunchfresh thyme
10clovesgarlic,peeled
8carrots,peeled, trimmed, halved crosswise
1½cupschicken stock
4tbspextra-virgin olive oil
1tbspred wine vinegar,more to taste
Preparation
Preheat the oven to 425 degrees F.
Rinse chicken and pat dry with paper towels.
Season well with salt and pepper. Stuff with lemon, thyme, and ½ of the garlic cloves.
Using butcher’s string, secure the wings and legs to the body.
Place the 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 the chicken stock.
Drizzle with olive oil.
Roast the chicken at 425 degrees F. (If using a convection oven, start at 425 degrees F, then reduce to 375 degrees F after the first 15 minutes.)
Roast for 1¼ to 1½ hours, until the chicken is golden and carrots are well caramelized, basting with broth and pan juices every 15 minutes for the first 45 minutes.
Add more stock if the pan looks dry.
Transfer chicken, carrots, and garlic to a platter.
Discard the twine, thyme, and lemon, and let the chicken rest for 10 to 15 minutes.
Skim the fat from pan juices and discard.
Add 1 tablespoon of vinegar to the remaining pan juices, taste, and add more to taste.
Serve over the chicken.
