Braise-Roasted Chicken with Lemon and Carrots

This Braise-Roasted Chicken with Lemon and Carrots is a delightful dish that combines the succulent flavors of roasted chicken, tangy lemon, and sweet carrots. The chicken is first seared to create a crispy golden skin, then braised with lemon juice and chicken broth to lock in moisture and infuse it with a citrusy taste. The carrots add a touch of sweetness and color, making this dish both visually appealing and delicious. It is perfect for a hearty family dinner or a special occasion.

Ingredients

• 1 whole chicken (about 4 pounds)
• 2 lemons
• 4 carrots
• 4 tablespoons olive oil
• Salt and pepper to taste
• 2 cups chicken broth
• Fresh parsley for garnish

Directions

1. Preheat the oven to 400 degrees Fahrenheit.
2. Rinse the chicken thoroughly and pat it dry with paper towels.
3. Season the chicken generously with salt and pepper, both inside and outside.
4. Slice one lemon into thin rounds and stuff them inside the chicken's cavity.
5. Peel the carrots and cut them into 2-inch chunks.
6. Place the chicken in a large, oven-safe skillet or roasting pan.
7. Drizzle olive oil over the chicken, rubbing it evenly to coat the skin.
8. Squeeze the juice of one lemon over the chicken and carrots.
9. Arrange the carrot chunks around the chicken in the skillet.
10. Pour the chicken broth into the skillet, making sure it reaches the sides of the chicken.
11. Cover the skillet tightly with foil or a lid.
12. Transfer the skillet to the preheated oven and roast for 1 hour.
13. Remove the foil or lid and continue roasting for an additional 15-20 minutes, or until the chicken is golden brown and the internal temperature reaches 165 degrees Fahrenheit.
14. Remove the skillet from the oven and let the chicken rest for 10 minutes before carving.
15. Garnish with fresh parsley and serve hot.

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