Braise-Roasted Chicken with Lemon and Carrots

4.9
(40)

A spatchcock chicken sits atop a simple broth with carrots, onion, and lemon, creating a delicious gravy while roasting.

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

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

  1. Preheat oven to 425 degrees F (220 degrees C).

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. Bring remaining broth and juices in the skillet to a boil and cook until sauce is thickened, about 10 minutes. Season sauce with salt.

  7. Slice chicken and serve with sauce.

Nutrition Facts (per serving)

736 Calories
43g Fat
14g Carbs
70g Protein
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
Vitamin C 25mg 123%
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.

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