Name: Crispy Roast Chicken & Carrots
Prep time: 30 min
Total time: 50 min
Ingredients: 4 pounds bone-in chicken parts or one 4- to 5-pound whole chicken; 2 tablespoons extra-virgin olive oil, divided; 4 cloves garlic, minced, divided; 0.5 teaspoon kosher salt; 0.75 teaspoon ground pepper, divided; 2 pounds small carrots, halved lengthwise; 1 cup chopped fresh herbs, such as basil, parsley, oregano and/or marjoram; 2 tablespoons lemon juice; 1 tablespoon capers, rinsed; 1 teaspoon anchovy paste; 1 tablespoon water

Crispy Roast Chicken & Carrots

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Nothing says comfort like a roasted whole chicken, but it can take a while to cook. Using parts instead puts this easy roast chicken on the weeknight menu. Fresh herbs, lemon juice and capers in this Italian salsa verde sauce brighten things up.

Devon O'Brien

Updated on February 4, 2020

Prep Time:

30 mins

Additional Time:

20 mins

Total Time:

50 mins

Servings:

Yield:

8 servings

Nutrition Profile:

Dairy-Free Egg Free Gluten-Free Healthy Aging Healthy Immunity Low Carbohydrate Low-Calorie Nut-Free Soy-Free

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Ingredients

4 pounds bone-in chicken parts or one 4- to 5-pound whole chicken
2 tablespoons extra-virgin olive oil, divided
4 cloves garlic, minced, divided
½ teaspoon kosher salt
¾ teaspoon ground pepper, divided
2 pounds small carrots, halved lengthwise
1 cup chopped fresh herbs, such as basil, parsley, oregano and/or marjoram
2 tablespoons lemon juice
1 tablespoon capers, rinsed
1 teaspoon anchovy paste
1 tablespoon water

Directions

Place 2 rimmed baking sheets in oven; preheat to 500 degrees F.
If using a whole chicken, cut into parts (breasts, leg quarters and wings). Cut any chicken breasts in half crosswise. Combine 1 tablespoon oil, half the garlic, salt and 1/2 teaspoon pepper in a small bowl. Rub all over the chicken and under the skin.
Remove the pans from the oven and divide the chicken between them. Arrange carrots around the chicken on both pans.
Reduce oven temperature to 450 degrees . Roast the chicken and carrots until an instant-read thermometer inserted in the thickest part of a leg without touching bone registers 165 degrees F, 20 to 30 minutes.
Meanwhile, combine herbs, lemon juice, capers, anchovy paste, the remaining garlic and 1/4 teaspoon pepper in a food processor. Pulse until finely chopped. With the motor running, slowly add water and the remaining 1 tablespoon oil.
Serve the chicken and carrots with the sauce.

Nutrition Facts (per serving)

263	Calories
11g	Fat
11g	Carbs
30g	Protein

Nutrition Facts
Servings Per Recipe 8
Serving Size 3 oz. chicken, 1/2 cup carrots & 1 Tbsp. sauce
Calories 263
% Daily Value *
Total Carbohydrate 11g	4%
Dietary Fiber 3g	11%
Total Sugars 5g
Protein 30g	59%
Total Fat 11g	14%
Saturated Fat 2g	12%
Cholesterol 118mg	39%
Vitamin A 17519IU	350%
Vitamin C 18mg	20%
Folate 37mcg	9%
Sodium 361mg	16%
Calcium 62mg	5%
Iron 2mg	11%
Magnesium 44mg	10%
Potassium 651mg	14%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.