Garlic and spices give the meat big flavor without tons of added fat and salt.


Credit: Romulo Yanes

Recipe Summary test

20 mins
1 hr 30 mins
1 hr 50 mins


Ingredient Checklist


Instructions Checklist
  •  Place a rack in center of oven; preheat to 400°F. Rub carrots with 1/2 Tbsp. oil; season with 1 tsp. cumin, salt and pepper. Arrange in a single layer on a rack in a roasting pan. Whisk together remaining 1 1/2 Tbsp. oil, vinegar, chili powder, garlic, remaining 1 tsp. cumin, 1 tsp. salt, and 1/2 tsp. pepper in a small bowl. Rub chicken all over with spice mixture; place onion and lemon wedges in cavity. Tie legs with kitchen string and place onion on top of carrots on rack. Add 1 cup broth to bottom of pan.

  •  Roast chicken, adding more broth to pan as needed, until carrots are tender, chicken is golden brown, and an instant read thermometer inserted into center of a thigh reads 165°F, 1 1/4 to 1 1/2 hours.

  •  Let chicken rest for 10 minutes before carving. Squeeze half of lemon wedges into pan juices; discard wedges and onion. Transfer carrots to a serving dish. Skim fat from pan juices. Carve chicken and serve with carrots, pan juices, and fresh lemon wedges.

Nutrition Facts

270 calories; fat 12g; saturated fat 3g; cholesterol 91mg; fiber 4g; protein 27g; carbohydrates 14g; sodium 806mg; iron 1mg; calcium 55mg.