Name: Braise-Roasted Chicken with Lemon and Carrots recipe
Ingredients: 1 (5 pound) whole chicken;salt to taste;3 tablespoons olive oil;1 small onion, thickly sliced;1 cup light beer;1 ½ cups chicken broth, or more as needed;6 carrots, cut into long pieces;1 lemon, sliced;2 teaspoons dried rosemary;1 teaspoon dried thyme

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Ingredients

1 (5 pound) whole chicken salt to taste 3 tablespoons olive oil 1 small onion, thickly sliced 1 cup light beer 1 ½ cups chicken broth, or more as needed 6 carrots, cut into long pieces 1 lemon, sliced 2 teaspoons dried rosemary 1 teaspoon dried thyme

Nutrition Info

736.3 calories carbohydrate: 13.6 g cholesterol: 275 mg fat: 42.5 g fiber: 4 g protein: 70.1 g saturatedFat: 10.7 g servingSize: - sodium: 584.3 mg sugar: 5 g transFat: : - unsaturatedFat: : -

Directions

Preheat oven to 425 degrees F (220 degrees C).
Pat chicken dry with paper towels. Cut backbone from chicken using kitchen shears and save backbone for another use. Flip chicken, breast-side up, and forcefully press chicken down to flatten, season generously with salt.
Heat olive oil in a large oven-safe cast iron skillet over medium-high heat, pan-fry chicken, skin-side down, until golden, 6 to 7 minutes. Transfer chicken to a plate, skin-side up.
Cook and stir onion in oil in the same skillet until softened, 2 to 3 minutes. Add beer, scraping up any browned bits from the bottom of the skillet. Continue cooking until most of the beer is reduced, 2 to 4 minutes more. Stir chicken broth, carrots, lemon, rosemary, and thyme into beer mixture. Arrange chicken, skin-side up, over vegetables.
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 the bone should read 165 degrees F (74 degrees C). Transfer chicken and vegetables to a large platter and let rest, uncovered.
Bring remaining broth and juices in the skillet to a boil and cook until sauce is thickened, about 10 minutes. Season sauce with salt.
Slice chicken and serve with sauce.

Recipe Yield

1 5-pound chicken

Recipe Note

A spatchcock chicken sits atop a simple broth with carrots, onion, and lemon, creating a delicious gravy while roasting.

Alternatives to this recipe

Braise-Roasted Chicken with Lemon and Carrots

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