And while it may not be as effortless as tossing a pre-cooked bird in your grocery cart, this recipe is super easy and will make a stunning impression on your Easter table or a smaller holiday gathering.
Lemon Roast Chicken with Rainbow Carrots
Ingredients
1 (4- to 5-lb.) whole chicken, patted dry
1/2 tsp. black pepper
2 tsp. kosher salt, divided
2 large lemons, divided
1 garlic head, halved crosswise
8 (6-inch) herb sprigs (such as thyme, oregano, parsley, or dill), plus more for garnish
1 1/2 lb. small rainbow carrots, peeled
1 1/2 cups chicken stock
2 Tbsp. olive oil
Directions
1. Preheat oven to 425°F.
2. Sprinkle chicken with pepper and 1 1/2 teaspoons of the salt. Cut 1 of the lemons in half, setting aside 1 half. Cut other lemon into 1/4-inch-thick slices. Place 1 lemon half, garlic head halves, and herb sprigs in cavity of chicken. Tie legs together with kitchen twine; tuck wing tips under chicken. Place it, breast side up, in a roasting pan.
3. Arrange carrots and lemon slices around chicken; sprinkle with remaining 1/2 teaspoon salt. Pour stock over carrots; drizzle chicken with olive oil.
4. Bake in preheated oven until a thermometer inserted into thickest portion of thigh registers 165°F, about 1 hour, 15 minutes, stirring vegetables halfway through bake time.
5. Transfer chicken, carrots, and lemon slices to a platter. Squeeze reserved lemon half into drippings; stir. Remove and discard twine. Pour drippings over chicken and carrots. Garnish with herb sprigs.