Roasted Chicken with Carrots
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Ingredients
-
1 whole
fryer chickens
(3 12 to 4 pounds preferably organic or kosher wingtips removed)
-
salt
-
black pepper
(freshly ground)
-
1
lemon
(sliced in half)
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1 bunch
fresh thyme
-
10 cloves
garlic cloves
(peeled)
-
8
carrot
(peeled trimmed and halved crosswise)
-
1 cup
chicken stock
-
4 tbsps
extra-virgin olive oil
-
3 tbsps
red wine vinegar
Preparation
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