Roast Chicken With Carrots Recipe

Ingredients

• Whole fryer chicken, 3 1/2 to 4 pounds, preferably organic or kosher, wingtips removed
• Salt
• Freshly ground black pepper
• 1 lemon, halved or quartered
• 1 bunch fresh thyme
• 10 cloves garlic, peeled
• 8 carrots, peeled, trimmed and halved crosswise
• 1 to 1½ cups chicken stock
• 4 tablespoons extra virgin olive oil
• 1 tablespoon red wine vinegar, more to taste