Change up your roasted chicken routine with fresh spring vegetables.
And that, folks, is a darn shame.
Ingredients
1(4- to 5-lb.
Credit:Victor Protasio; Food Stylist: Ruth Blackburn; Prop Stylist: Christine Keely
Preheat oven to 425F.
Sprinkle chicken with pepper and 1 1/2 teaspoons of the salt.
Cut 1 of the lemons in half, setting aside 1 half.
Cut other lemon into 1/4-inch-thick slices.
Place 1 lemon half, garlic head halves, and herb sprigs in cavity of chicken.
Tie legs together with kitchen twine; tuck wing tips under chicken.
Place it, breast side up, in a roasting pan.
Arrange carrots and lemon slices around chicken; sprinkle with remaining 1/2 teaspoon salt.
Pour stock over carrots; drizzle chicken with olive oil.
Transfer chicken, carrots, and lemon slices to a platter.
Squeeze reserved lemon half into drippings; stir.
Remove and discard twine.
Pour drippings over chicken and carrots.
Garnish with herb sprigs.
