*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.
EAT THIS!! Please! Delicious Yummy Goodness. Followed the recipe as it was written with minor additions of herbs to suit our taste and a bottle a Sam Adams. WOW!! Gorgeous crispy skin. Juicy flavorful meat. This was similar to a family favorite that usually takes me about 36 hours to create with a dry brine and citrus stuffing done in 2 hours. Simple, very tasty, and fast. Do it!
This turned out delicious! The only change I mead was instead of using the whole lemon, I zested it in with the onions then juiced it with the broth. I find the rind adds a very harsh flavour so this is how I handle any citrus when the whole thing is called for in a recipe.
My wife said that this recipe is definitely a keeper, and I have to agree. I didn't have a whole chicken but collected enough thighs and drumsticks from the freezer to approximate the volume of meat. I don't keep light beer in the house and I didn't have a lemon so I substituted a traditional amber lager and bottled lemon juice. The result was a spectacular success and the leftovers were just as tasty. I'll definitely make this again.
This is a terrific one pan meal, I love it during the winter months But, this is roasting not braising. Braising is with a tight fitting lid at low temp about 250 for at least 3 hours. And chicken does not braise well, it becomes dry and stringy. But roasted like this is wonderful! It's only the title that is misleading not the recipe...:-)
I made this recipe tonight for my family and followed the recipe exactly as written. My family loved the chicken and my daughter said that it was her second favorite ever. That's high praise because there is some very stiff competition. The lemon flavor while there was very very subtle. You actually had to hunt for it. So it definitely wasn't over-powering. The chicken was very juicy and tender. We will be making this one again. Thank you!
Wonderful recipe that delivered tremendous flavor. First I did not have a fryer larger enough to handle the a spatchcocked chicken so I cut the chicken in half with help from some YouTube videos. I used a dutch oven and it worked out fine. Next time I will quarter the chicken just for ease of handling and serving. Remember if you are using a smaller chicken the carrots will need more time simple just microwave them while you make the gravy! This is a delicious and straight forward recipe your family or guests will love!
The only thing I changed was using white wine instead of beer because of my girlfriend s gluten allergy. She said make this again anytime! It came out great. Browning on the skin side worked perfectly to give us some crispy skin. The carrots cooked perfectly. My bird started at 4.5 pounds before taking out the spine so probably could have used 5-10 minutes less roasting time. I paired it with sautéed string beans an easy gluten free Knorr s rice side and of course the rest of the wine. Great leftovers as well!
This turned out great! I would certainly make it again. My chicken was on the smaller side so 50 minutes was a bit much. The skin was super crispy and the carrots were still firm and full of flavor. My children loved it too!
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