Roast Chicken & Carrots

Tap into your inner Martha Stewart and impress guests with this simple roast chicken and carrots. Pair with mashed potatoes and LK's miso haricots verts for a perfect evening.

YIELDS: 4-6 SERVINGS TIME: 1 HOUR 30 MINS

INGREDIENTS:

• 1 whole free-range chicken (patted dry with paper towels)

• 1 yellow onion (sliced into 1/2 inch slices)

• 1 stick of salted butter (softened)

• 1 garlic head (sliced in half and kept intact)

• 1 tbsp paprika

• 1 tbsp garlic powder

• 1 tbsp salt

• 1 tbsp pepper

• 2 tbsp olive oil

• 4 whole carrots (shaved and cut into 2 inch pieces on the diagonal)

• 3 celery (washed and cut into 1/2 inch pieces)

• Zest of 1/2 lemon

• 1 Whole lemon cut in half

• 1 tbsp fresh rosemary (finely chopped)

• 1 tbsp fresh thyme (finely chopped)

• 2-3 whole twigs of rosemary and thyme

• Fresh chives finely chopped for garnish

• Flaky salt for garnish

INSTRUCTIONS:

1. Pre-heat oven to 425 degrees

2. In a large roasting pan or casserole dish, place carrots and celery. Drizzle 1 tbsp olive oil and season with salt and pepper. Mix the carrots and celery until coated evenly.

3. Make a hole in the center in the middle of the carrots and celery and lay the onion slices evenly for the chicken to rest on.

4. In a bowl, add 1 stick of softened butter, salt, pepper, garlic powder, paprika, lemon zest, and 1 tbsp olive oil. Mix thoroughly.

5. Place the patted-dry chicken on top of the onion slices, carrots, and celery.

6. Fully coat the chicken in the butter mixture, making sure to cover between the thighs and wings and under the skin.

7. In the cavity of the chicken, place the lemon halves, garlic heads, fresh rosemary, and thyme twigs.

8. Optional: Use kitchen twine to tie the legs together tightly.

9. Tuck the wings of the chicken underneath the body to keep them from burning.

10. Bake for 60-75 minutes until the internal temperature reaches 165 degrees.

11. Remove from oven, let rest for 10 minutes so that juices reabsorb.

12. Remove the chicken from the roasting pan and carve to your desires, placing both breast slices, thighs, and wings on a platter.

13. Gently remove the carrots from the pan and place on the platter.

14. Garnish with flaky salt and chives.

    
    
    
    
    
    

    *Serve with a side of LK's Miso Haricots Verts