Roast (or bake) the chicken for 15 minutes at 450F. NO LONGER. Then reduce the heat to 325F and continue to roast for 1 hour to 1 1/4 hours. Baste 1/2 way through cooking time with pan juices or chicken stock. At the thickest part of the thigh, the thermometer should read 165 degrees when done and the juices should run clear.
Take the chicken out of the oven and let rest for at least 15 minutes lightly covered with foil.
Serve the roasted carrots with the chicken along with a side of wild rice or cous cous and a small Parmesan Garlic salad. Enjoy!