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Lemon-Thyme Roasted Whole Chicken with Stuffing and Honey-Glazed Carrots
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Roasting pan
  • Skillet
  • Baking dish
  • Baking sheet

Ingredients
  

  • 1 (4-5 lb) whole chicken
  • 2 lemons
  • 8 sprigs fresh thyme
  • 4 cups day-old bread cubes
  • 1 medium onion, diced
  • 2 celery stalks, diced
  • 1 cup chicken broth
  • 4 tablespoons butter
  • 1 lb carrots, peeled and cut into sticks
  • 2 tablespoons honey
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions
 

  • Preheat the oven to 375°F. Pat the chicken dry and rub it all over with olive oil, salt, and pepper. Place one lemon cut in half and four sprigs of thyme inside the cavity.
  • Set the chicken in a roasting pan and roast for 60-75 minutes until the internal temperature reaches 165°F in the thickest part of the thigh.
  • While the chicken roasts, melt 2 tablespoons of butter in a skillet over medium heat. Add the onion and celery and cook until softened. Stir in the bread cubes, remaining thyme leaves, and chicken broth. Transfer the mixture to a baking dish and bake alongside the chicken for the last 25 minutes.
  • Toss the carrots with the remaining 2 tablespoons of butter, honey, and a pinch of salt. Spread them on a baking sheet and add them to the oven for the final 20 minutes of cooking.
  • Let the chicken rest 10 minutes before carving. Serve the stuffing and carrots on the side.

Notes

Zest one lemon before cutting it and sprinkle the zest over the finished carrots for extra brightness. If the stuffing looks dry after baking, drizzle a little warm broth over it just before serving. Leftovers reheat well in a covered dish at 325°F with a splash of broth to keep the chicken moist.
Course: Main Course
Cuisine: American
Equipment: Roasting pan, Skillet, Baking dish, Baking sheet