How to Make Braise-Roasted Chicken with Lemon and Carrots - A Step-by-Step Guide

There's nothing quite like the savory aroma of a tender, juicy roasted chicken wafting through the house on a Sunday afternoon. This braise-roasted chicken recipe enhances that classic experience with the bright and zesty flavor of lemon and earthy sweetness of carrots. It's a one-pan wonder that's perfect for a cozy family dinner or a special occasion meal.

When it comes to cooking a whole chicken, there are countless methods and flavor combinations to choose from. However, the brais...

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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

Information

  • Prep Time: 15 mins
  • Cook Time: 1 hr 10 mins
  • Total Time: 1 hr 25 mins
  • Servings: 5
  • Yield: 1 5-pound chicken

  • 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.
  • Nutrition

    736 cal.

    • Total Fat: 43g
    • Saturated Fat: 11g
    • Cholesterol: 275mg
    • Sodium: 584mg
    • Total Carbohydrate: 14g
    • Dietary Fiber: 4g
    • Total Sugars: 5g
    • Protein: 70g
    • Vitamin C: 25mg
    • Calcium: 96mg
    • Iron: 5mg
    • Potassium: 887mg