This roast chicken recipe takes little time to prep and then into the oven it goes. Stuff the chicken with lemon, garlic, and thyme. If you want, truss it for a more attractive presentation. Put the chicken in an oven-proof skillet (a cast iron pan works well for this) surrounded by carrots and garlic. Roast the chicken at high heat, basting every 15 minutes or so with the pan juices. Easy! The extra broth in the pan and the frequent basting help keep the chicken from drying out. The recipe comes, barely adapted, from one we found in the Wall St. Journal years ago, by Orange County restauranteur Liza Goodell. Want even juicier chicken? Try brining it overnight before roasting. Roast until chicken is golden and carrots are well caramelized, 1 1/4 to 1 1/2 hours, basting with broth and pan juices every 15 minutes for the first 45 minutes. Add more stock if the pan looks dry.
