• prep: 15 min
  • cook: 1 hr 25 min
  • total: 1 hr 40 min
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  • servings:
  • Summary

    Roast Chicken with Carrots, roasted whole chicken in an oven-proof skillet, surrounded by carrots and garlic, and stuffed with lemon and thyme.

    Ingredients

    • Whole fryer chicken, 3 1/2 to 4 pounds, preferably organic or kosher, wingtips removed
    • Salt
    • Freshly ground black pepper
    • 1 lemon, halved or quartered
    • 1 bunch fresh thyme
    • 10 cloves garlic, peeled
    • 8 carrots, peeled, trimmed and halved crosswise
    • 1 to 11/2 cups chicken stock
    • 4 tablespoons extra-virgin olive oil
    • 1 Tbsp red-wine vinegar, more to taste

    Instructions

    Click Here For Step-By-Step Instructions

    Tags

    Nutrition

    Nutritional Info
    • Servings Per Recipe: 4
    • Amount Per Serving
    • Calories: 792 % Daily Value *
    • Total Fat: 29 g 44%
    • Saturated Fat: 6 g 28.21%
    • Trans Fat: 0 g %
    • Cholesterol: 318 mg 105.84%
    • Sodium: 1214 mg 50.57%
    • Calcium: 148 mg 14.77%
    • Potassium: 1865 mg 53.27%
    • Magnesium: 0 mg 0%
    • Iron: 5 mg 27.85%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 28 g %
    • Dietary Fiber: 8 g 31.07%
    • Sugar: 14 g
    • Protein: 101 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 4 g
    • Vitamin A 860.64%
    • Vitamin C 57.05%
    • Vitamin D 5.67%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat3
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch0
    • Exchange - Vegetables5
    • Exchange - Lean Meat14
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total2 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total12 oz-eq

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