Preheat oven to 400°. Cut endive in half lengthwise and set on bottom of roasting pan, alternating with carrots. Pat chicken dry with paper towels. Remove the innards of the cavity and stuff with lime wedges (saving one wedge), along with thyme and rosemary.
Coat the chicken with butter and then rub In A Pinch Rib & Roast Rub all over the chicken. Tie the legs together and set chicken on top of wire rack over carrots and endive. Squeeze juice of leftover lime wedge on top of chicken and then bake for 1 hour, basting once with the pan drippings. Check for internal temperature of 150° with a meat thermometer or look for clear juices when piercing the thickest part of the chicken thigh. When fully cooked, pour any liquids from the cavity into the pan, set chicken on a cutting board, and cover with foil.
Let stand for 10-15 minutes before carving.
Gravy: Whisk flour into chicken stock. Remove carrots and endive from pan (can be served as a side dish). Skim the fat off of the pan drippings, add in floured stock, and set pan onto stove over medium heat. Stir constantly to release the settled drippings until the gravy reduces and thickens. Strain mixture and then serve with chicken. |
