Ingredients
Whole fryer 3 1/2 to 4lbs.
Salt
Freshly ground pepper
1 lemon sliced in half
1 bunch fresh tyme
10 cloves garlic
8 carrots
1 to 1 1/2 cups chicken stock
4 tablespoons olive oil
3 tablespoons red-wine vinegar
Preparation
Preheat oven to 425. Rinse chicken pat dry. Season with salt and pepper. Stuff chicken with lemon, tyme and half of the garlic. Tie chicken. In a small roasting pan or deep skillet surround chicken with carrots, garlic then one cup of chicken stock, drizzle with olive oil. Roast chicken until golden brown. 1/ 1/2 hours. Baste if necessary. Transfer chicken to platter. Skim off fat add red wine vinegar to juices, serve over chicken.
