This roasted chicken took a little more attention than our standard roasted chicken, but the result was excellent. The skin was light and crusted, the meat was moist, and the gravy worked beautifully.  Also, I have found a substitute for home-made stock that is good enough to work with; it is the new Knorr Homestyle Stock Concentrate – while not as good as home-made, it is rich and way better than the box stocks.

To prep the chicken, I did a simple garlic and rosemary mince, that I worked under the skin all around the chicken, along with kosher salt and good pepper. I cut-up a couple of small HG lemons, that I placed in the cavity of the bird, along with a few rosemary branches, put the chicken on a rack in a quarter sheet, with a little butter and olive oil on the skin.

• Roasted the chicken uncovered at 375°f for 30 mins; took the chicken off the rack, and poured out the fat that had dripped into the qaurter sheet pan.
• I put 3 carrots, sliced, in the quarter sheet, with a touch of olive oil, and a cup of chicken stock;
• Put the chicken and rack back in the pan; covered the sheet tightly with foil, and returned the chicken for another 30 mins;
• Took the chicken back out, and strained the carrots out, and the juice from the pan into a separator;
• Put the carrots in a skillet with a bit of butter and a pinch of sugar; then added the now separated stock juice from the pan; simmered very low;
• Changed the oven to broil; broiled the chicken for 10 mins – until brown with a touch of really brown;
• Removed the chicken, and covered tightly in the same quarter-sheet pan, while I boiled down the carrots over high heat – just until the gravy had thickened a bit, and the carrots were still al dente

Served it over with peas, over white rice. It was fantastic.