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Playing How to Make Julia Child's Roasted Chicken and Glazed Carrots 

Chef, restaurateur and television personality Marcus Samuelsson shows us how to make Julia Child's classic roasted chicken and glazed carrots as an ode to this beloved culinary icon, who passed away in 2004. Marcus appears in the new documentary about her, simply titled "Julia."  

"We've all seen a lot of things with Julia, but this is never before seen footage," he says. "You’ll learn so many things you didn’t know about her. And I am so happy to share how she inspired me... The entire culinary industry would be very different without Julia. She took what's very layered and complex (French food) and made it accessible. Today you have rock star chefs—Julia is the first." 

Sony Pictures Classics will release the documentary "Julia" in theaters in New York and Los Angeles on November 12th, and will be expanding to more theaters across the country throughout the month. 

Plus, don't miss Marcus on "Top Chef Family Style"—new episodes drop on Peacock on Thursdays.

For another Julia Child recipe we love, check out her Pan-Fried Thin Burger or get Rach's Italian twist on roasted chicken


For the Roasted Chicken:
  • 2 ½ tablespoons unsalted butter
  • 1/3 cup finely diced carrots
  • 1/3 cup finely diced onion
  • 1/3 cup finely diced celery
  • 1 teaspoon dried thyme, savory or mixed herbs or 2 sprigs fresh thyme or savory
  • One 3 ½- to 4-pound chicken
  • Salt
  • Freshly ground pepper
  • Parsley stems
  • Celery leaves
  • Six 1/8-inch-thick lemon slices
  • ½ cup sliced onion
  • ½ cup sliced carrots
  • 1 tablespoon fresh lemon juice
  • ¾ cup chicken stock or broth
For the Glazed Carrots:
  • 1 ½ cups beef bouillon soup
  • 2 tablespoons sugar
  • Pinch of pepper
  • 6 tablespoons butter
  • 2 tablespoons chopped parsley
  • 1 ½ pounds carrots, peeled and cut into strips


Serves: 4


For the roasted chicken, preheat the oven to 425°F. 

Melt 1 tablespoon of the butter in a skillet. Add the diced carrots, onion and celery and cook over moderate heat until softened. Stir in the herbs and set aside. 

Wash the chicken rapidly inside and out with hot water and pat thoroughly dry. For easier carving, cut out and discard the wishbone. Pull the neck skin up over the breast and secure it to the back with a toothpick. Salt and pepper the cavity and spoon in the cooked vegetables, a handful of parsley stems and celery leaves and the lemon slices.

Massage the chicken all over with 1 tablespoon of the butter, then truss it. Alternatively, tie the ends of the drumsticks together and tuck the wings under the body. 

Choose a flameproof roasting pan that is about 1 inch larger than the chicken. Salt the chicken all over and set it breast up on a rack in the pan. (Thoroughly wash all surfaces and utensils that have been in contact with the raw chicken.) 

Roast the chicken in the oven for about 1 hour and 15 minutes, as follows: At 15 minutes, brush the chicken with the remaining ½ tablespoon of butter. Scatter the sliced onion and carrots all around. Reduce the oven temperature to 350°F. At 45 minutes, brush the lemon juice over the chicken. If necessary, add ½ cup of water to the vegetables to prevent burning. At 60 minutes, baste with the pan juices. Test for doneness: The drumsticks should move easily in their sockets; their flesh should feel somewhat soft. If not, continue roasting, basting and testing every 7 to 8 minutes, until an instant-read thermometer registers 165°F. 

Spear the chicken through the shoulders and lift to drain; if the last of the juices run clear yellow, the chicken is done. Let rest on a carving board for 15 minutes; discard the string. 

Spoon all but 1 tablespoon of fat from the juices in the pan. Add the stock and boil until lightly syrupy, 5 minutes. Strain; you will have just enough to bathe each serving with a fragrant spoonful. 

For the glazed carrots, while the chicken cooks, put the first five ingredients in a pan on the stove and heat to melt the butter. Add the carrots to the pan and cover. Boil slowly until tender, about 20 to 30 minutes. Serve with the chicken.