Lunch: Rosemary Roast Chicken and Orange-Scallion Carrots

Recipe by Woman's Day Kitchen This flavorful, herbaceous roast chicken recipe is great for entertaining, or a family dinner any night of the week.

This recipe includes superfoods such as:

Lemon

Health benefits of Rosemary Roast Chicken and Orange-Scallion Carrots

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

1 Chicken
1 lemon
4 sprig fresh rosemary
5 tbsp. olive oil
1 1/2 lb. thin carrots
Kosher salt and pepper
1 small navel orange
2 scallions
1/4 c. golden raisins
1/4 tsp. ground cumin

Instructions

Heat oven to 425 degrees F. Place the chicken in a roasting pan. Squeeze the lemon over the chicken, then place the halves in the cavity along with the rosemary.
Rub chicken with 1 tablespoon oil; season with 1/2 teaspoon each salt and pepper. Roast until a thermometer inserted in the thickest part of the thigh registers 165 degrees F, 45 to 60 minutes. Let rest for at least 10 minutes before carving.
Meanwhile, roast the carrots: On a rimmed baking sheet, toss the carrots, 2 tablespoons oil, and 1/2 teaspoon each salt and pepper. Spread in an even layer, place the orange halves cut-side down on the sheet; roast (with the chicken) until tender, 15 to 20 minutes.
Juice the roasted oranges into a small bowl. Add the scallions, raisins, cumin, remaining 2 tablespoons oil, and 1/4 teaspoon each salt and pepper; whisk to combine. Drizzle over the carrots; serve with the chicken.

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