Whole Roast Chicken with Carrots

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  Chicken Breast, Boneless Skinless
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  2 tablespoons kosher salt
• •
  Yellow Onion
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  Lemon
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  Garlic
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  1 teaspoon freshly cracked black pepper
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  Carrots
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  Parsley, Fresh

Instructions

1. 1Preheat the oven to 375°F with a rack in the center position.
2. 2Pat the chicken completely dry inside and out. Set the chicken, breast side up, in a large ovenproof skillet or roasting dish. If desired, tie the legs together with kitchen string and tuck the wing tips under the body of the chicken.
3. 3Season the chicken all over, inside and out, with the salt. Stuff the cavity with the onion, lemon, and garlic cloves. Season the outside of the bird with the pepper.
4. 4Arrange the carrots around the chicken and roast for 15 minutes per pound. Begin checking for doneness when 20 minutes remain (see Note).
5. 5The chicken is done when the internal temperature at the thickest part of the thigh reaches 165°F on an instant-read thermometer and the juices run clear. Allow the chicken to rest for 15 minutes before carving.
6. 6Toss the carrots in the chicken pan drippings and sprinkle with fresh parsley. Serve alongside the sliced chicken.