For an even richer flavor, use bone-in, skin-on chicken thighs in addition to the whole chicken. Don't discard the pan drippings! They are the key to a flavorful gravy. Make sure to scrape up all the browned bits from the bottom of the skillet. Serve with a side of crusty bread to soak up all that delicious sauce. If you don't have beer on hand, you can substitute with dry white wine or additional chicken broth.
Braise-Roasted Chicken with Lemon and Carrots
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PREP TIME15 mins
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COOK TIME1 hrs 10 mins
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TOTAL TIME1 hrs 25 mins
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SERVING5 People
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VIEWS125
Experience the ultimate comfort food with this Braise-Roasted Chicken. A spatchcocked chicken nestled on a bed of aromatic vegetables and bright lemon slices, all bathed in a flavorful broth that transforms into a luscious gravy as it roasts.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate14 g
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Cholesterol275 mg
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Fiber4 g
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Protein70 g
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Saturated Fat11 g
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Sodium584 mg
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Sugar5 g
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Fat43 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat the oven to 425 degrees F (220 degrees C).
02
StepPat the chicken dry with paper towels; cut out the backbone using kitchen shears (save the backbone for stock). Flip the chicken breast-side up, and forcefully press down to flatten it; generously season with salt.
03
StepHeat olive oil in a large, oven-safe cast-iron skillet over medium-high heat. Add the chicken, skin-side down; cook until golden brown, 6 to 7 minutes. Transfer the chicken to a plate, skin-side up.
04
StepAdd the onion to the same skillet; cook and stir until softened, 2 to 3 minutes. Add the beer; scrape the browned bits off the bottom of the skillet with a wooden spoon. Continue cooking until most of the beer is reduced, 2 to 4 minutes. Stir in the chicken broth, carrots, lemon, rosemary, and thyme. Arrange the chicken, skin-side up, over the vegetables.
05
StepRoast in the preheated oven until the chicken is golden brown and crispy, about 50 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near but not touching the bone, should read 165 degrees F (74 degrees C). Transfer the chicken and vegetables to a large platter; let rest, uncovered.
06
StepBring the broth and juices in the skillet to a boil; cook until the sauce has thickened, about 10 minutes. Season the sauce with salt.
07
StepSlice the chicken and serve with the sauce.
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Winston Halvorson
May 15, 2025I've made this several times now and it's always a hit. The spatchcocking method really helps the chicken cook evenly." - David L.
Jaden Lang
May 8, 2025The braising liquid with the lemons and carrots made an out-of-this-world sauce!" - Michael R.
Dawson Zieme
Apr 25, 2025This recipe is amazing! The chicken was so tender and flavorful, and the sauce was incredible." - Sarah M.
Mathilde Schuster
Apr 12, 2025The chicken came out super juicy and the skin was wonderfully crispy. I would recommend adding some garlic cloves to the roasting pan as well." - Jessica T.
Oscar Pfeffer
Oct 16, 2024Easy to follow and the results were fantastic. I added some potatoes to the pan and they were delicious." - Emily K.
Michele Hoeger
Aug 2, 2024I made this last night and my family loved it. The lemon and rosemary were a perfect combination." - John B.
Ericka Jacobson
May 23, 2024This is my new go-to chicken recipe! It's simple enough for a weeknight meal but impressive enough for company." - Lisa P.