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Roasted Chicken With Carrots

7 faves
Nutrition per serving    (USDA % daily values)
CAL
1122
FAT
265%
CHOL
156%
SOD
36%

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Ingredients for 4 servings

Whole fryer chicken, 3 1/2 to 4 pounds, preferably organic or kosher, wingtips removed

salt

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 1½ cups chicken stock

4 tablespoons extra-virgin olive oil

3 tablespoons red-wine vinegar

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