ABOUT

Roasted Spring Chicken with Carrots

Michael Symon
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Servings: 2 - 4
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easy
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1 to 2 hr
Part 1 of 2

With just a few ingredients, you can have a restaurant quality chicken in no time at all!


  • Ingredients
  • step-by-step directions
Ingredients
Roasted Spring Chicken with Carrots
  • 1 pound carrots (tops trimmed and peeled then split in half lengthwise)
  • 1 small bunch thyme
  • 1 head garlic (cut in half horizontally)
  • 1 lemon (cut in half)
  • 2 ; 1 1/2 pound chickens
  • 1 teaspoon chipotle powder
  • 3/4 cup low sodium chicken stock
  • 3/4 cup panko breadcrumbs
  • 1/4 cup almonds (crushed)
  • 1/4 cup parsley (chopped)
  • 1 tablespoon mint (chopped)
  • 1/2 orange (zested)
Directions
  • Preheat your oven to 475°F.
  • Lay out the carrots in a single layer on a roasting pan. Drizzle with olive oil and season well with salt and pepper. Add a few springs of thyme. Place a roasting rack directly on top.
  • Stuff the cavity of each chicken with a small bundle of thyme, ½ head garlic and ½ a lemon. Combine the chipotle powder with 2 teaspoons of salt. Sprinkle liberally all over the chickens with the mixture. Season with freshly cracked pepper. Place the chickens on the roasting rack on top of the carrots. Drizzle with olive oil then place in the oven for 45 minutes or until the chickens and the internal temperature is 165°F.
  • Meanwhile, place a sauté pan over medium-high heat. Add the breadcrumbs and almonds and toast, stirring occasionally until golden brown, 3-5 minutes. Pour into a bowl and mix in the parsley, mint and orange zest then set aside.
  • Remove the chicken from the oven and place it on a cutting board tented with foil. Remove the roasting rack.
  • Remove the carrots to a platter then place the roasting pan over the stove top burner. Add the chicken stock and bring to a simmer, scraping the brown bits off of the bottom. Let the jus simmer while the chicken rests, about 10 minutes.
  • To serve, place the carrots on plate and top with breadcrumb mixture. Slice the chicken breast.  Place the chicken beside carrots and spoon jus over top. Drizzle with extra-virgin olive oil sprinkle with sea salt.
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