Crispy Roast Chicken & Carrots

Step 1

Place 2 rimmed baking sheets in oven; preheat to 500 degrees F.

Step 2

If using a whole chicken, cut into parts (breasts, leg quarters and wings). Cut any chicken breasts in half crosswise. Combine 1 tablespoon oil, half the garlic, salt and 1/2 teaspoon pepper in a small bowl. Rub all over the chicken and under the skin.

Step 3

Remove the pans from the oven and divide the chicken between them. Arrange carrots around the chicken on both pans.

Step 4

Reduce oven temperature to 450 degrees . Roast the chicken and carrots until an instant-read thermometer inserted in the thickest part of a leg without touching bone registers 165 degrees F, 20 to 30 minutes.

Step 5

Meanwhile, combine herbs, lemon juice, capers, anchovy paste, the remaining garlic and 1/4 teaspoon pepper in a food processor. Pulse until finely chopped. With the motor running, slowly add water and the remaining 1 tablespoon oil.

Step 6

Serve the chicken and carrots with the sauce.