Categories: Chicken
Ingredients
- 1 lb. medium carrots
- 1 head of garlic
- 4 shallots, peeled
- 24 fresh thyme sprigs
- 2 tbsp. plus 2 tsp olive oil
- 1/4 tsp kosher salt
- 1/2 tsp black pepper
- 4 lb. whole chicken
- 3 tbsp. Dijon
- 1 tbsp. Worcestershire
Directions
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Preheat the oven to 425.
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Cut the carrots in half crosswise, then cut them in half lengthwise. Cut the head of garlic crosswise in half. Cut the shallots lengthwise in half. Put them all in a large roasting pan with 12 sprigs of the thyme. Drizzle with 2 tbsp. of the oil and sprinkle with the salt and 1/4 tsp of the pepper. Toss together and spread into a single layer, making room in the middle for the chicken. Place the garlic halves cut side down.
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Pat the chicken dry with paper towels. Place the chicken in the middle of the vegetables and stuff with the remaining 12 thyme sprigs. In a small bowl, combine the Dijon, Worcestershire, and the remaining 2 tsp oil. Spread evenly over the chicken and sprinkle with the remaining 1/4 tsp pepper.
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Roast for 50-60 minutes, or until cooked through.
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Carve the chicken and serve with the vegetables. Pluck out the roasted garlic cloves and spread over the chicken.