Braise-Roasted Chicken with Lemon and Carrots

For this braise-roasted chicken with lemon and carrots recipe, a spatchcock chicken sits on a simple broth with carrots and onion for a tasty gravy.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 10 mins
• Total Time: 1 hr 25 mins
• Calories: 736 Calories

Ingredients

• salt to taste
• 3 tablespoons olive oil
• 1 teaspoon dried thyme
• 2 teaspoons dried rosemary
• 1 lemon, sliced
• 1 (5 pound) whole chicken
• 1 cup light beer
• 1 small onion, thickly sliced
• 6 carrots, cut into long pieces
• 1.5 cups chicken broth, or more as needed

Recipe Instructions

Step 1

Preheat the oven to 425 degrees F (220 degrees C).

Step 2

Pat chicken dry with paper towels; cut out backbone using kitchen shears (save backbone for stock or another use). Flip chicken, breast-side up, forcefully press chicken down to flatten; generously season with salt.

Step 3

Heat olive oil in a large oven-safe cast-iron skillet over medium-high heat. Add chicken, skin-side down; cook until golden, 6 to 7 minutes. Transfer chicken to a plate, skin-side up.

Step 4

Add onion to the same skillet; cook and stir until softened, 2 to 3 minutes. Add beer; scrape the browned bits of food off the bottom of the skillet with a wooden spoon. Continue cooking until most of the beer is reduced, 2 to 4 minutes. Stir in chicken broth, carrots, lemon, rosemary, and thyme. Arrange chicken, skin-side up, over vegetables.

Step 5

Slice chicken; serve with sauce.

Step 6

Roast in the preheated oven until chicken is golden brown and crispy, about 50 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near but not touching the bone, should read 165 degrees F (74 degrees C). Transfer chicken and vegetables to a large platter; rest, uncovered.

Step 7

Bring broth and juices in the skillet to a boil; cook until sauce is thickened, about 10 minutes. Season sauce with salt.