Ingredients and Weight: - Whole chicken: 4-5 pounds - Carrots: 1 pound, peeled and cut into 1-inch pieces - Lemon: 1, zested and juiced - Olive oil: 1/4 cup - Garlic: 4 cloves, minced - Thyme: 1 tablespoon, chopped - Rosemary: 1 tablespoon, chopped - Salt and pepper to taste
Preparation Time: 30 minutes
Cooking Time: 1 hour 30 minutes
Difficulty Level: 3 (Medium)
Preparation Method Steps: 1. Preheat oven to 400°F (200°C). 2. Pat the chicken dry with paper towels. Season with salt and pepper. 3. In a large skillet, heat the olive oil over medium heat. Add the chicken and cook until golden brown on all sides, about 8-10 minutes. 4. Transfer the chicken to a roasting pan along with the carrots, lemon zest, garlic, thyme, and rosemary. 5. Pour the lemon juice over the chicken and vegetables. 6. Roast in the preheated oven for 1 hour 15 minutes, or until the chicken is cooked through and the vegetables are tender. 7. Let the chicken rest for 15 minutes before carving and serving.
Nutritional Information: - Calories: 350 kcal - Protein: 40 g - Fat: 20 g - Carbohydrates: 25 g
Dish Characteristics: - Juicy and flavorful chicken - Tender and caramelized carrots - Bright and citrusy flavor from the lemon - Aromatic herbs
User Comments: - "This is the best roast chicken I've ever had! The lemon and carrots add a wonderful flavor." - "The chicken was so moist and tender. I loved the crispy skin." - "This is a perfect dish for a special occasion or a family dinner."
Special Precautions and Tips: - Make sure the chicken is cooked through before serving by inserting a meat thermometer into the thickest part of the thigh. The internal temperature should read 165°F (74°C). - If you don't have a roasting pan, you can use a regular baking sheet lined with parchment paper. - Serve the chicken with mashed potatoes, roasted vegetables, or a side salad.