Oven Roasted Chicken and Carrots
Kristen Policy
ingredients
- 1 large free-range chicken, whole, about 5 pounds
- 4 tablespoons Dijon mustard
- 1 tablespoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon savory
- 1 teaspoon dried sage
- 1 teaspoon dried rosemary
- 1 teaspoon ground cumin
- 2 cloves garlic, minced
- Kosher salt and freshly ground black pepper
- 1 lemon
- 12 carrots, cut on the diagonal into 2 inch pieces
- 3 teaspoons olive oil
- 1/2 teaspoon salt
directions
- 1
Preheat oven to 500°.
- 2
In a small bowl, combine mustard, all of the dried herbs, and garlic. Rub mustard mixture over the entire bird. Season the chicken (both inside the cavity and outside)generously with salt and pepper. Finish by poking holes in the lemon with a fork and placing it in the cavity.
- 3
In large bowl, toss carrot pieces with olive oil and salt.
- 4
Place the chicken in a roasting pan, spread carrots around the chicken in the pan, and cook for 50 minutes to 1 hour, or until the internal temperature reaches 165°. You may have to reduce the temperature of the oven by 50° after 15-20 minutes if you notice that the skin is getting too dark too quickly. You also may have to stir the carrots if they are darkening too much.
- 5
When the chicken is done, all of the juices coming from the cavity should be clear. Remove the lemon from the cavity and squeeze the juice over the chicken.
Source: Kristen Policy
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