Braise Roasted Chicken with Lemon and Carrots: Juicy & Crispy

There’s nothing quite like the comfort of a perfectly cooked braised roasted chicken with lemon and carrots. This recipe blends the tender, juicy texture of braised chicken with the rich, roasted flavors of a classic Sunday dinner. The dish is enhanced by the zesty brightness of lemon, making it a mouthwatering delight that is both easy to prepare and impressive to serve.

Whether you’re a seasoned cook or just getting started, this recipe will walk you through the process of braising and roasting chicken for ultimate flavor and tenderness. Plus, you’ll learn why lemon is often the secret ingredient for making chicken even more delicious.

Ingredients

• 1 whole chicken (about 4-5 lbs)
• 3 large carrots, peeled and cut into chunks
• 1 lemon, halved
• 4 cloves garlic, peeled and smashed
• 1 medium onion, quartered
• 1 tablespoon olive oil
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
• 1 tablespoon fresh rosemary, chopped
• 1 cup chicken broth
• 1 cup dry white wine (optional but recommended)
• 2 tablespoons butter, melted
• Fresh parsley for garnish (optional)

Instructions

Step 1: Prepare the Chicken

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C).
2. Clean the Chicken: Rinse the chicken under cold water and pat it dry with paper towels. Make sure the chicken is fully dry to ensure a crispy skin during roasting.
3. Season the Chicken: Rub the whole chicken with olive oil, ensuring it is evenly coated. Season generously with salt, black pepper, thyme, and rosemary.
4. Stuff the Chicken: Insert the lemon halves, garlic cloves, and onion quarters into the cavity of the chicken. The lemon helps to tenderize the meat and adds a citrusy brightness to the dish.

Step 2: Braising the Chicken

1. Sear the Chicken: Heat a large Dutch oven or heavy skillet over medium-high heat. Add the butter and let it melt. Carefully place the chicken breast-side down in the pan and sear until golden brown, about 4-5 minutes. Flip and repeat on the other side.
2. Add the Vegetables: Once the chicken is seared on both sides, remove it from the pan and set it aside. Add the carrots to the pan, allowing them to brown slightly for about 3-4 minutes. This step enhances the flavor of the vegetables.
3. Deglaze the Pan: Pour the chicken broth and white wine into the pan, scraping up any browned bits from the bottom. This step is crucial for adding depth of flavor to the braising liquid.

Step 3: Roasting the Chicken

1. Transfer to the Oven: Place the seared chicken on top of the carrots in the Dutch oven or a roasting pan. Pour the deglazed liquid over the chicken.
2. Cover and Roast: Cover the pot with a tight-fitting lid or aluminum foil. Roast the chicken in the preheated oven for about 1 hour and 30 minutes, or until the internal temperature reaches 165°F (75°C). Baste the chicken with the braising liquid every 30 minutes to keep it moist.
3. Crisp the Skin: Remove the lid or foil for the last 15-20 minutes of cooking to allow the skin to become crispy and golden brown. If needed, broil the chicken for an additional 3-4 minutes to achieve that perfect golden finish.

Step 4: Serve and Garnish

1. Rest the Chicken: Once fully cooked, remove the chicken from the oven and let it rest for 10 minutes before carving. This allows the juices to redistribute, keeping the meat moist.
2. Garnish and Serve: Carve the chicken and serve it alongside the tender braised carrots. Garnish with fresh parsley for a pop of color.

Tips and Variations

Tips for the Perfect Braised Roasted Chicken

• Use a Dutch Oven: A Dutch oven is perfect for this recipe because it retains heat and distributes it evenly. It also allows you to sear, braise, and roast all in one pot.
• Basting is Key: Basting the chicken every 30 minutes with the braising liquid ensures that the meat stays tender and juicy while the skin becomes crispy.
• Choose the Right Wine: If you’re using wine, opt for a dry white wine such as Chardonnay or Sauvignon Blanc. The acidity of the wine balances the richness of the chicken.

Variations and Substitutions

• Braised Whole Chicken Stove Top: If you don’t have an oven, you can braise the whole chicken on the stovetop. Follow the same steps, but after searing, simmer the chicken on low heat, covered, for 1 hour and 30 minutes.
• Braised Whole Chicken Dutch Oven: This recipe is designed to be cooked in a Dutch oven, but if you don’t have one, a large oven-safe pot or a roasting pan will work just as well.
• Braised Whole Chicken Chinese Style: For an Asian twist, swap the herbs for ginger, soy sauce, and star anise. Add bok choy and shiitake mushrooms to the braise for a complete Chinese-style meal.
• Braised Spatchcock Chicken: Spatchcocking (removing the backbone) allows the chicken to cook more evenly and faster. You can still follow the braising and roasting method, but reduce the cooking time to 1 hour.

Nutritional Information (Per Serving)

• Calories: 350 kcal
• Protein: 30g
• Fat: 22g
• Carbohydrates: 10g
• Fiber: 3g
• Sugars: 4g
• Sodium: 780mg

This braised roasted chicken with lemon and carrots is a classic, comforting dish that brings together the rich flavors of braised chicken with the bright zest of lemon and the natural sweetness of roasted carrots. Perfect for family dinners or special occasions, this recipe is easy to follow and yields delicious results every time. The combination of tender, juicy chicken and crispy skin, paired with the flavorful vegetables, makes this a crowd-pleaser.