Spice-Rubbed Roast Chicken

• 1 1/2 pounds thin carrots (about 18), quartered lengthwise
• 2 tablespoons olive oil
• 2 teaspoons cumin
• Salt and freshly ground black pepper
• 1 tablespoon cider vinegar
• 1 tablespoon chili powder
• 2 cloves garlic, minced
• 1 whole chicken (4 to 4 1/2 lb.), giblets and neck removed
• 1 onion, quartered
• 1 lemon, cut into wedges, plus more for serving
• 1 cup low-sodium chicken broth, plus more as needed

1. Place a rack in center of oven; preheat to 400u0b0F. 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 on top of carrots on rack. Add 1 cup broth to bottom of pan.
2. 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 165u0b0F, 1 1/4 to 1 1/2 hours.
3. 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.

thin carrots, olive oil, cumin, salt, cider vinegar, chili powder, garlic, chicken, onion, lemon, chicken broth

Taken from www.myrecipes.com/recipe/spice-rubbed-roast-chicken-0 (may not work)