MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Roast Chicken w/Carrots
 Categories: Poultry, Vegetables, Herbs, Citrus
      Yield: 4 Servings
 
      5 lb Whole chicken; rinsed
      1    Lemon; zested
     10    Sprigs fresh thyme; divided
      4 cl Garlic
  1 1/2 ts Salt; divided
      1 ts Pepper, divided
      2 tb Butter; softened
      2 lg Onions; in wedges
      4    Carrots; cut in 1" to 2"
           - chunks
 
  Set oven @ 350ºF/175ºC.
  
  Rinse chicken and pat dry with paper towels. Zest the
  lemon and set zest aside. Cut the zested lemon into 6
  wedges, and place inside the chicken cavity along with 4
  sprigs of thyme.
  
  Mince garlic, and mix with 1 tsp kosher salt. Remove
  leaves from 6 stems of thyme, and mix with the garlic,
  along with the lemon zest. Using your fingers or the end
  of a wooden spoon, separate the chicken skin from the
  breasts, starting at the neck. Using fingers, insert paste
  under the skin, working it across the breast.
  
  Rub the whole chicken with butter (or olive oil). Sprinkle
  all sides with remaining salt and pepper. Place a roasting
  rack in your roasting pan, and scatter onions and carrots
  around the edges. Place chicken breast-side-down in
  roasting pan.
  
  Roast chicken in preheated oven for 20 minutes. Rotate
  bird on its side, and roast another 20 minutes. Rotate
  bird to the opposite side and roast for 20 more minutes.
  Place chicken breast-side-up for the remaining 30 to 40
  minutes. When juices run clear when cut into between the
  leg and thigh, the bird is done. (Total cooking time will
  be 1 hour 30 minutes to 1 hour 40 minutes.) Remove from
  oven and tent with foil; let rest for 10 minutes. Skim fat
  off pan juices and set aside.
  
  Plate chicken with carrots and onions scattered around,
  pour juices over chicken and veggies, and serve.
  
  by Denise Barr and Julie Rosten, edited by Liz Engelman
  Hedgebrook Cookbook
  
  Epicurious | September 2013
  
  MM Format by Dave Drum - 12 September 2013
  
  Uncle Dirty Dave's Archives
 
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