Roast Chicken with Carrots
Ingredients
- Whole fryer chicken , 3 1/2 to 4 pounds, preferably organic or kosher, wing tips removed
- Kosher salt
- Freshly ground black pepper
- 1 lemon , halved or quartered
- 1 bunch fresh thyme
- 10 cloves garlic , peeled
- 8 carrots , peeled, trimmed and halved crosswise
- 1 to 1 1/2 cups chicken stock
- 4 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar , more to taste
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