Lemon, Herb, & Garlic Roasted Chicken with Heirloom Carrots
Remember the old days when you invited the boss and his wife over for dinner?
Do people still do that?
In my hypothetical world, as the perfect housewife, I’d wear a cute apron, high heels, and pearls. Our children wouldn’t say anything embarrassing or burp really loudly at the table. My table setting would be beautiful and adorable, complete with a homemade centerpiece, ideally flowers I grew myself. We’d retire to the parlor for coffee and homemade pineapple upside down cake with fresh whipped cream.
And I’d serve this roasted chicken as the main course.
Wait a second?
Me in heels? (I’m typing this in my pajamas.)
A centerpiece of flowers I grew myself?
I don’t even like pineapple upside down cake!
Who am I kidding?!
Although — I’m not kidding about this roasted chicken. It’s so perfectly easy and bursting with juicy flavor.
Just don’t tell anyone this took you, like, 20 minutes of hands-on time, ok? I mean, let ’em think you slaved over the perfect roast chicken all day long. 😉
Here’s what you need:
- 1 whole pastured chicken, neck and innards removed
- 1/3 cup coconut oil, softened, but not melted
- 1 lemon, juiced
- 3-4 cloves garlic
- 1 Tablespoon herbes de Provence, plus extra for sprinkling on carrots
- 1-2 teaspoons sea salt, to taste, plus extra for sprinkling on carrots
- 1/2 teaspoon black pepper, plus extra for sprinkling on carrots
- 2 pounds heirloom carrots, roughly chopped
Here’s how to do it:
Preheat your oven to 375 degrees Fahrenheit.
- Make sure the chicken is completely thawed. Place it in a 5-qt. cast iron Dutch oven and pat it dry. In a food processor, combine the coconut oil, lemon juice, garlic, herbes de Provence, salt, and pepper.
- Pulse until a smooth paste is formed.
- Using your hands, slather the entire chicken with the paste. Make sure to get it in all the nooks and crannies of that chicken. Use all of the paste. You can even scoop some into the cavity of the chicken. Also, place the juiced lemon into the cavity.
- Lay the chicken, backside down breasts up, in the Dutch oven. Surround the chicken with roughly chopped heirloom carrots. I rough-chop them because it makes the dish look rustic and charming. Sprinkle a bit of salt, pepper, and herbes de Provence over the carrots. Cover.
- Place the chicken and carrots into the oven and bake 1 hour. Uncover and continue baking until the skin on the breast is nice and crispy, 20-30 minutes. Depending on the size of your chicken, you may need more or less baking time.
To serve: Cut chicken as desired. Our kids fight over the drumsticks and wings. My husband would eat the whole darn thing if I let him. Give each person a serving of carrots. There will be lots of juices with divine flavor at the bottom. Make sure to ladle some over your entire plate. 🙂
Other easy sides you could serve with this gorgeous meal: roasted red potatoes, cauli-tatoes, sauteed green beans, or salad. Fresh sourdough bread would also be lovely. I promise you can’t mess this up!