Categories: Meals
Ingredients
- 4-5 lb. whole chicken
- 2 tbsp. olive oil, divided
- 4 garlic cloves, minced, divided
- 1/2 tsp kosher salt
- 3/4 tsp black pepper, divided
- 2 lbs. small carrots, halved lengthwise
- 1 cup chopped fresh herbs, such as basil, parsley, oregano and/or marjoram
- 2 tbsp. lemon juice
- 1 tbsp. capers, rinsed
- 1 tsp anchovy paste
- 1 tbsp. water
Directions
-
Place 2 rimmed baking sheets in oven; preheat to 500.
-
If using a whole chicken, cut into parts. Cut any chicken breasts in half crosswise. Combine 1 tbsp. oil, half the garlic, salt and 1/2 tsp pepper in a small bowl. Rub all over the chicken and under the skin.
-
Remove the pans from the oven and divide the chicken between them. Arrange carrots around the chicken on both pans.
-
Reduce oven temp to 450. Roast the chicken and carrots until cooked through, 20-30 minutes.
-
Meanwhile, combine herbs, lemon juice, capers, anchovy paste, the remaining garlic and 1/4 tsp pepper in a food processor. Pulse until finely chopped. With the motor running, slowly add water and the remaining 1 tbsp. oil.
-
Serve the chicken and carrots with the sauce.