Braise-Roasted Chicken With Lemon And Carrots

• 1 (5 pound) whole chicken
• salt to taste
• 3 tablespoons olive oil
• 1 small onion, thickly sliced
• 1 cup light beer
• 1 1/2 cups chicken broth, or more as needed
• 6 carrots, cut into long pieces
• 1 lemon, sliced
• 2 teaspoons dried rosemary
• 1 teaspoon dried thyme

1. Preheat oven to 425 degrees F (220 degrees C).
2. Pat chicken dry with paper towels. Cut backbone from chicken using kitchen shears and save backbone for another use. Flip chicken, breast-side up, and forcefully press chicken down to flatten; season generously with salt.
3. Heat olive oil in a large oven-safe cast iron skillet over medium-high heat; pan-fry chicken, skin-side down, until golden, 6 to 7 minutes. Transfer chicken to a plate, skin-side up.
4. Cook and stir onion in oil in the same skillet until softened, 2 to 3 minutes. Add beer, scraping up any browned bits from the bottom of the skillet. Continue cooking until most of the beer is reduced, 2 to 4 minutes more. Stir chicken broth, carrots, lemon, rosemary, and thyme into beer mixture. Arrange chicken, skin-side up, over vegetables.
5. Roast in the preheated oven until chicken is golden brown and crispy, about 50 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Transfer chicken and vegetables to a large platter and let rest, uncovered.
6. Bring remaining broth and juices in the skillet to a boil and cook until sauce is thickened, about 10 minutes. Season sauce with salt.
7. Slice chicken and serve with sauce.

chicken, salt, olive oil, onion, light beer, chicken broth, carrots, lemon, rosemary, thyme

Taken from www.allrecipes.com/recipe/245513/braise-roasted-chicken-with-lemon-and-carrots/ (may not work)