Lemon and Herb Braised-Roasted Chicken with Carrots

This Lemon and Herb Braised-Roasted Chicken with Carrots recipe is a true one-pan wonder! It combines the comforting flavors of roasted chicken with the bright, zesty notes of lemon and the subtle sweetness of carrots, all brought together by a flavorful braising liquid that creates incredibly tender and succulent meat. It’s an impressive dish that’s surprisingly easy to make, perfect for a weeknight dinner or a special weekend gathering.

## Why This Recipe Works

This recipe is a winner for several reasons:

* **Tender and Juicy Chicken:** Braising the chicken first ensures that it stays incredibly moist and tender. The braising liquid infuses the chicken with flavor from the inside out.
* **Crispy Skin:** The final roasting step gives the chicken skin a beautiful golden-brown color and a satisfying crispness, creating a delightful textural contrast.
* **Flavorful Vegetables:** The carrots cook alongside the chicken, absorbing all the delicious braising liquid and chicken juices, resulting in tender and flavorful vegetables.
* **One-Pan Convenience:** Everything cooks in one pan, minimizing cleanup and maximizing flavor. The braising liquid becomes a delicious sauce to serve with the chicken and vegetables.
* **Versatile:** You can easily adapt this recipe to your liking. Use different herbs, vegetables, or even add a touch of spice.

## Ingredients

* 1 whole chicken (about 3-4 pounds)
* 1 tablespoon olive oil
* 1 large onion, chopped
* 2 carrots, peeled and chopped into 1-inch pieces
* 4 cloves garlic, minced
* 1 teaspoon dried thyme
* 1/2 teaspoon dried rosemary
* 1/4 teaspoon red pepper flakes (optional)
* 1 cup chicken broth
* 1/2 cup dry white wine (optional, can substitute with more chicken broth)
* 1 lemon, sliced
* 2 tablespoons butter, cut into small pieces
* Salt and pepper to taste
* Fresh parsley, chopped (for garnish)

## Equipment

* Large oven-safe skillet or Dutch oven
* Cutting board
* Knife
* Measuring cups and spoons
* Tongs

## Instructions

Here’s a step-by-step guide to making this delicious braised-roasted chicken:

**Step 1: Prepare the Chicken**

* Preheat your oven to 375°F (190°C).
* Remove the chicken from its packaging and pat it dry with paper towels. This is crucial for achieving crispy skin.
* Season the chicken generously inside and out with salt and pepper. Don’t be shy – this is your opportunity to build flavor.

**Step 2: Sear the Chicken**

* Heat the olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Make sure the skillet is large enough to accommodate the chicken and vegetables comfortably.
* Carefully place the chicken breast-side down in the hot skillet. Sear for 5-7 minutes, or until the skin is golden brown and crispy.
* Flip the chicken and sear the other side for another 5-7 minutes.
* Remove the chicken from the skillet and set aside.

**Step 3: Sauté the Vegetables**

* Add the chopped onion and carrots to the skillet. Cook over medium heat for 5-7 minutes, or until the onion is softened and translucent. Stir occasionally to prevent burning.
* Add the minced garlic, dried thyme, dried rosemary, and red pepper flakes (if using) to the skillet. Cook for another minute, or until fragrant. This will bloom the spices and release their aroma and flavor.

**Step 4: Braise the Chicken**

* Pour in the chicken broth and white wine (if using). Bring the mixture to a simmer, scraping up any browned bits from the bottom of the skillet. These browned bits, known as fond, are packed with flavor and will add depth to the braising liquid.
* Return the chicken to the skillet, placing it on top of the vegetables. Arrange the lemon slices around the chicken. Dot the chicken with the butter pieces.
* Cover the skillet or Dutch oven with a lid. Transfer to the preheated oven and braise for 45 minutes to 1 hour, or until the chicken is cooked through and the juices run clear when pierced with a fork or knife. The internal temperature of the chicken should reach 165°F (74°C).

**Step 5: Roast the Chicken**

* Remove the lid from the skillet. Increase the oven temperature to 425°F (220°C).
* Roast the chicken, uncovered, for another 15-20 minutes, or until the skin is golden brown and crispy. Keep a close eye on the chicken to prevent it from burning. If the skin starts to get too dark, you can tent it with foil.

**Step 6: Rest and Serve**

* Remove the skillet from the oven and let the chicken rest for 10-15 minutes before carving. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful bird.
* Carve the chicken and serve with the braised carrots and the pan juices spooned over the top. Garnish with fresh parsley.

## Tips and Variations

* **Use a meat thermometer:** A meat thermometer is the best way to ensure that the chicken is cooked through. Insert the thermometer into the thickest part of the thigh, avoiding the bone. The internal temperature should reach 165°F (74°C).
* **Adjust the cooking time:** The cooking time may vary depending on the size of the chicken and the accuracy of your oven. Use a meat thermometer to ensure that the chicken is cooked through.
* **Add other vegetables:** Feel free to add other vegetables to the skillet, such as potatoes, parsnips, or Brussels sprouts. Add them along with the carrots and onions.
* **Use different herbs:** Experiment with different herbs, such as sage, oregano, or marjoram.
* **Add a touch of spice:** If you like a little heat, add a pinch of red pepper flakes to the braising liquid.
* **Make it dairy-free:** Omit the butter or substitute it with olive oil.
* **Deglaze with vinegar:** For a tangier sauce, deglaze the pan with a splash of white wine vinegar or apple cider vinegar after sautéing the vegetables.
* **Add olives or capers:** For a Mediterranean twist, add a handful of Kalamata olives or capers to the braising liquid.
* **Make a pan gravy:** After removing the chicken, thicken the pan juices with a cornstarch slurry to create a rich and flavorful gravy. Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water until smooth. Stir the slurry into the pan juices and simmer over medium heat until thickened.
* **Use bone-in, skin-on chicken pieces:** If you don’t want to cook a whole chicken, you can use bone-in, skin-on chicken pieces, such as thighs or drumsticks. Reduce the cooking time accordingly.
* **Brining:** For an extra juicy and flavorful chicken, consider brining it before cooking. Brining involves soaking the chicken in a salt water solution for several hours, which helps to season the meat and retain moisture during cooking.

## Serving Suggestions

This braised-roasted chicken is delicious served with:

* Mashed potatoes
* Roasted vegetables
* Rice or quinoa
* A simple green salad
* Crusty bread for soaking up the pan juices

## Storage

* **Leftovers:** Store leftover chicken and vegetables in an airtight container in the refrigerator for up to 3-4 days.
* **Reheating:** Reheat leftover chicken in the oven, microwave, or skillet. Add a little chicken broth to keep it moist.
* **Freezing:** You can freeze cooked chicken for up to 2-3 months. Wrap the chicken tightly in plastic wrap and then in aluminum foil or place it in a freezer bag. Thaw overnight in the refrigerator before reheating.

## Nutritional Information (Approximate)

* Calories: 450-550 per serving (depending on portion size and ingredients)
* Protein: 40-50g
* Fat: 25-35g
* Carbohydrates: 10-15g

*Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.*

## A Note on Chicken Safety

* Always wash your hands thoroughly with soap and water before and after handling raw chicken.
* Use separate cutting boards and utensils for raw chicken and other foods.
* Cook chicken to an internal temperature of 165°F (74°C) to kill any harmful bacteria.
* Do not leave raw chicken at room temperature for more than two hours.

## Enjoy!

This Lemon and Herb Braised-Roasted Chicken with Carrots is a delicious and easy meal that is sure to impress. With its tender and juicy chicken, flavorful vegetables, and crispy skin, it’s a dish that you’ll want to make again and again. So gather your ingredients, follow the steps, and enjoy this one-pan wonder!