Prepare to transform your ordinary dinner into a culinary masterpiece that will have your family and friends begging for seconds! This Lemon Roast Chicken with Rainbow Carrots isn't just a meal - it's a flavor explosion that combines the bright, zesty notes of fresh lemon with perfectly roasted, juicy chicken and vibrant, caramelized rainbow carrots. Whether you're a seasoned home cook or a kitchen novice, this recipe promises to deliver restaurant-quality results that will make you feel like a professional chef in your very own kitchen.
Prep Time: 15 mins
Cook Time: 1 hrs
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 whole chicken (about 4 lbs)
- 2 tablespoons olive oil
- 1 lemon, halved
- 4 cloves garlic, smashed
- 1 pound rainbow carrots, peeled and cut
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (218°C). Remove chicken from refrigerator 30 minutes before cooking to allow it to reach room temperature.
- Pat the chicken dry thoroughly with paper towels. This ensures crispy skin during roasting.
- Generously season the entire chicken inside and outside with salt and freshly ground black pepper. Pay special attention to the cavity and under the skin.
- Stuff the chicken cavity with smashed garlic cloves and one lemon half. The aromatics will infuse the meat with flavor during roasting.
- Arrange rainbow carrots in a single layer on the bottom of a large roasting pan. Drizzle carrots with olive oil and season with salt and pepper.
- Place the chicken breast-side up on top of the carrots, allowing the vegetables to catch the drippings during roasting.
- Squeeze the remaining lemon half over the chicken and place the squeezed lemon half in the roasting pan.
- Tie the chicken legs together with kitchen twine to ensure even cooking and brush the skin with remaining olive oil.
- Roast in the preheated oven for approximately 1 hour, or until the internal temperature of the chicken reaches 165°F (74°C) when measured at the thickest part of the thigh.
- Remove from oven and let the chicken rest for 10-15 minutes before carving. This allows juices to redistribute, ensuring moist meat.
- Carve the chicken and serve alongside the roasted rainbow carrots, spooning any pan juices over the dish.
Tips
- Temperature Matters: Always let your chicken come to room temperature before roasting to ensure even cooking and prevent dry meat.
- Pat Dry for Crispy Skin: Use paper towels to thoroughly dry the chicken skin. This is the secret to achieving that irresistible golden, crispy exterior.
- Season Generously: Don't be shy with salt and pepper. Season both inside and outside the chicken, including under the skin for maximum flavor.
- Use a Meat Thermometer: Never guess if your chicken is done. An internal temperature of 165°F (74°C) at the thickest part of the thigh ensures it's perfectly cooked and safe to eat.
- Let It Rest: Patience is key! Allowing the chicken to rest for 10-15 minutes after roasting helps redistribute the juices, keeping the meat moist and tender.
- Choose Fresh Ingredients: Use fresh lemons and high-quality rainbow carrots for the best flavor and most vibrant presentation.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 8g
Protein: 45g
Fat: 18g
Saturated Fat: 5g
Cholesterol: 135mg
