Recipes Meat and Poultry Chicken Whole Chicken Recipes Braise-Roasted Chicken with Lemon and Carrots 4.9 (41) 33 Reviews 16 Photos A spatchcock chicken sits atop a simple broth with carrots, onion, and lemon, creating a delicious gravy while roasting. Submitted by helloooangie Published on June 8, 2018 Save Rate Print Share 16 16 16 16 16 Prep Time: 15 mins Cook Time: 1 hr 10 mins Total Time: 1 hr 25 mins Servings: 5 Yield: 1 5-pound chicken Jump to Nutrition Facts 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 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. I Made It Print Nutrition Facts (per serving) 736 Calories 43g Fat 14g Carbs 70g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 5 Calories 736 % Daily Value * Total Fat 43g 54% Saturated Fat 11g 54% Cholesterol 275mg 92% Sodium 584mg 25% Total Carbohydrate 14g 5% Dietary Fiber 4g 14% Total Sugars 5g Protein 70g 140% Vitamin C 25mg 27% Calcium 96mg 7% Iron 5mg 29% Potassium 887mg 19% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved