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Roasted Chicken with Carrots
- Whole fryer chicken, 3 1/2 to 4 pounds, preferably organic or kosher, wingtips removed
- Freshly ground black pepper
- 1 lemon, sliced in half
- 1 bunch fresh thyme
- 10 cloves garlic, peeled
- 8 carrots, peeled, trimmed and halved crosswise
- 1 to 1 cups chicken stock
- 4 tablespoons extra-virgin olive oil
- 3 tablespoons red-wine vinegar
Directions:View on Simply Recipes
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