Honey Roasted Carrots | Hugh Fearnley-Whittingstall
Rosemary Roast Chicken and Orange-Scallion Carrots
Jul 28, 2014
This flavorful, herbaceous roast chicken recipe is great for entertaining, or a family dinner any night of the week.
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Prep Time: 0 hours 5
sprig fresh rosemary
5 tbsp. olive oil
1 1/2 lb. thin carrots
Kosher salt and pepper
small navel orange
1/4 c. golden raisins
1/4 tsp. ground cumin
- 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.
Video: Oven Roasted Chicken Thighs with Lemon
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Date: 09.12.2018, 07:10 / Views: 83455