Mexican Roast Chicken & Carrots

Step 1

In a small bowl, combine the olive oil, 2 Tbsp. lemon juice, ½ tsp. chili powder and ½ tsp. salt.

Step 2

In a 9-by-13-inch baking pan, toss the carrots and 6 cloves garlic with the lemon-chili mixture. Place the pan in a cold oven and heat to 400 degrees.

Step 3

Meanwhile, peel and grate the remaining 2 cloves of garlic into a small bowl. Stir in 2 Tbsp. lemon juice and the remaining 4 tsp. chili powder. Rub the garlic-chili paste evenly onto the chicken flesh under the skin; rub some over the skin, too. Let sit until the oven and pan are preheated.

Step 4

Season the chicken with salt and pepper. Place the chicken, skin side up, over the vegetables in the baking pan. Roast until cooked through but still juicy, about 40 minutes.