Recipes Main Courses Poultry and Game Lemon Roasted Chicken with Rainbow Carrots and Fingerling Potatoes

Lemon Roasted Chicken with Rainbow Carrots and Fingerling Potatoes

Prep Time: 30 minutes
Cook Time: 45 minutes
Servings: 4

An American cook in Burgundy, Marjorie Taylor runs the Cook’s Atelier, where she offers cooking classes, market tours and field trips to artisan food producers. Her roast chicken recipe celebrates the connection between terrain, farmer and cook.


  • 1 chicken, about 4 lb.
  • Fleur de sel and freshly ground pepper, to taste
  • 6 large fresh thyme, rosemary or sage sprigs
  • 2 bay leaves
  • 2 garlic cloves, smashed
  • 1/2 lemon
  • 2 Tbs. unsalted butter, at room temperature
  • 1 1/2 lb. baby rainbow carrots, peeled and tops trimmed to 1 inch
  • 1 lb. fingerling potatoes, halved lengthwise
  • 2 Tbs. olive oil
  • 1/4 cup white wine


Remove and discard the fat from the chicken cavity. Rinse the chicken inside and out and pat dry with paper towels. Lightly season the cavity with fleur de sel and pepper. Place 4 of the herb sprigs, 1 of the bay leaves, all of the garlic and the lemon half inside the cavity.

Tuck the wings behind the back. Using kitchen twine, lift the neck end of the breast, then pull the twine around the wings and under the chicken. Bring the ends of the twine up over the breast and cross over at the leg end of the breast, pulling tight. Bring the ends of the twine around the drumsticks and tie in a knot. Let the chicken stand at room temperature for 30 minutes.

Preheat an oven to 475°F.

Rub the outside of the chicken with the butter and generously season with fleur de sel and pepper. In a large bowl, stir together the carrots, potatoes, olive oil, the remaining 2 herb sprigs and the remaining bay leaf, and season with fleur de sel and pepper. Transfer the vegetables to the base of a chicken roaster. Pour the wine into the reservoir of the roaster. Place the chicken, with the leg end first and the breast side up, onto the suspension arm. Transfer the pan to the oven and roast, stirring the vegetables halfway through, until an instant-read thermometer inserted into the thickest part of the thigh, away from the bone, registers 170°F, about 45 minutes.

Transfer the chicken to a cutting board, cover loosely with aluminum foil and let rest for 10 minutes. Carve the chicken and arrange on a warmed platter with the vegetables. Serve immediately. Serves 2 to 4.

Recipe by Chef Marjorie Taylor.