Braise-Roasted Chicken with Lemon and Carrots Recipe

Recipesfull introduces to you: Popular Recipes. (Braise-Roasted Chicken with Lemon and Carrots Recipe). A spatchcock chicken sits atop a simple broth with carrots, onion, and lemon, creating a delicious gravy while roasting.

Brief

Prep 15 mins

Cook: 1hr10 mins

Total: 1hr25 mins

Servings: 5

Yield: 1 5-pound chicken

Braise-Roasted Chicken with Lemon and Carrots Recipe

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

Meat and Poultry

Directions

Step 1

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

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 7

Slice chicken and serve with sauce.

Nutritional Information

Braise-Roasted Chicken with Lemon and Carrots Recipe

Servings Per Recipe:5

Calories: 736.3

% Daily Value *

Protein: 70.1g 140%

Carbohydrates: 13.6g 4%

Dietary Fiber: 4g 16%

Sugars: 5g

Fat: 42.5g 65%

Saturated Fat: 10.7g 53%

Cholesterol: 275mg 92%

Vitamin A Iu: 16090.9IU 322%

Niacin Equivalents: 34.2mg 263%

Vitamin B6: 1.2mg 72%

Vitamin C: 24.5mg 41%

Folate: 99.8mcg 25%

Calcium: 96.4mg 10%

Iron: 5.2mg 29%

Magnesium: 77.2mg 28%

Potassium: 887.2mg 25%

Sodium: 584.3mg 23%

Thiamin: 0.3mg 27%

Calories From Fat: 382.9

*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.