Slow-Roasted Carrot Chicken

Ingredients

• 1 whole chicken (4-6 pounds)
• 1 tbsp. salt
• 1 head garlic, separated into cloves and peeled
• 1 bunch thyme, parsley, dill (or a mix), plus 2 tablespoons minced herbs
• 10-12 carrots, peeled and sliced
• 2 cups white wine (try a dry white wine like Jost L’Acadie Pinot Grigio) You can also use chicken stock instead of wine.

Directions

1. Preheat oven to 280F. Rinse chicken and rub liberally with salt, inside and out. Stuff body cavity with garlic and bunched herbs and place in a roasting pan
2. Combine minced herbs, sliced carrots, and wine or stock in a mixing bowl and gently pour around the outside of the chicken
3. Cook until internal temperature of the chicken rises to 150F, about 3 hours
4. Turn temperature up to 400F and cook until internal temperature of the chicken rises to 165F and the carrots are tender, about 20 minutes.
5. Remove from oven and allow chicken to rest for 20 minutes before carving. Spoon juices over carrots and chicken to serve

Adapted from Maritime Fresh Cookbook – Elizabeth Bailey