Lemon Herb Whole Roasted Chicken with Carrots & Quinoa
Serves 6
A nourishing whole roasted chicken with tender carrots, chickpeas and shallots, fresh rosemary and thyme, and lemony quinoa for a complete, satisfying dinner.
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Ingredients
Chicken & Vegetables
- 1 (4 to 4½-pound) whole chicken
- 2 lbs carrots, peeled and cut into 2-inch pieces, about ½ to ¾ inch thick
- 4 large shallots, peeled and quartered lengthwise
- 1 (15-ounce) can chickpeas, drained and rinsed
- 2½ tablespoon extra-virgin olive oil, divided
- 2 teaspoon fine sea salt, divided
- ¾ teaspoon freshly ground black pepper, divided
- 1 medium lemon, zested and halved, divided
- 1 small head garlic, top trimmed to expose the cloves
- 4 to 6 sprigs fresh thyme, reserving 1 teaspoon finely chopped
- 2 to 3 sprigs fresh rosemary, reserving 1 teaspoon finely chopped
Lemon Quinoa
- 1 cup quinoa, rinsed
- 2 cups water or chicken broth
- Reserved lemon zest and lemon half, from above
- Fine sea salt, to taste
Instructions
- Preheat the oven to 425°F. Pat the chicken very dry with paper towels, including around the legs, thighs and sides.
- Add the carrots, shallots and chickpeas to a deep 9×13-inch baking dish. Toss with 1½ tablespoons olive oil, ¾ teaspoon salt, ¼ teaspoon black pepper, and the reserved chopped rosemary and thyme.
- Reserve about ½ teaspoon of the lemon zest for the quinoa. In a small bowl, combine the remaining lemon zest with 1 tablespoon olive oil, 1¼ teaspoons salt and ½ teaspoon black pepper. Rub the mixture all over the chicken and, if easily accessible, underneath the skin over the breasts.
- Place one lemon half, the garlic head, and the remaining rosemary and thyme sprigs inside the chicken cavity. Reserve the other lemon half for the quinoa.
- Arrange some of the carrots and shallots underneath the center of the chicken to raise it slightly off the bottom of the dish. Place the chicken breast-side up, with the remaining vegetables arranged around it without piling them too high against the sides.
- Roast uncovered for 60 to 75 minutes, or until an instant-read thermometer inserted into the thickest part of both the breast and thigh, without touching bone, registers at least 165°F.
- While the chicken roasts, combine the quinoa and water or chicken broth in a medium saucepan and cook according to package directions. Remove from the heat and let stand, covered, for 5 to 10 minutes, then fluff with a fork. Stir in the reserved lemon zest and squeeze in juice from the reserved lemon half to taste. Season with salt to taste.
- Transfer the chicken to a cutting board and let rest for 15 minutes before carving. Stir the carrots, chickpeas and shallots through the pan juices. If the carrots need a little more time, return the baking dish to the oven while the chicken rests for additional tenderness and light browning.
- Spoon about ½ cup cooked lemon quinoa onto each plate and top with the roasted vegetables and any pan juices. Serve the carved chicken alongside or over the top.