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

1. Preheat the oven to 425.

2. 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.

3. 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.

4. Roast for 50-60 minutes, or until cooked through.

5. Carve the chicken and serve with the vegetables. Pluck out the roasted garlic cloves and spread over the chicken.

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