Chicken In Carrot Juice Food

EASY ONE-SKILLET CHICKEN THIGHS WITH CARROTS

Steps:

• Blot chicken thighs with paper towels and sprinkle with salt and pepper.
• Melt butter with olive oil in a 12-inch skillet over medium heat. Place chicken thighs in the hot oil and cook until browned, about 4 minutes per side. Remove chicken from the skillet and keep warm.
• Add carrots, onion, and minced garlic to the same skillet, stirring to coat with pan drippings. Season with salt and pepper and cook for about 2 minutes. Nestle browned chicken thighs into the vegetables, pour wine and 2 tablespoons water over everything, and cook for an additional 2 minutes.
• Cover, reduce heat to low, and simmer until carrots are fork-tender and chicken juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken and vegetables from the skillet with a slotted spoon.
• Combine cornstarch and 1 tablespoon water in a small bowl, stirring to dissolve any lumps. Add slurry to the drippings in the skillet and bring to a boil, stirring constantly; cook until thickened, 3 to 5 minutes.
• Pour sauce over chicken pieces and vegetables and sprinkle with fresh parsley to serve.

STICKY CITRUS CHICKEN WITH CARROTS & CASHEWS

Steps:

• Heat oven to 200C/180C fan/gas 6. Toss the chicken thighs, carrots, onions and oil in a big, shallow roasting tin with some seasoning. Roast for 30 mins.
• Meanwhile, whisk together the glaze ingredients. Drizzle all over the chicken and veg, then roast for another 15 mins.
• Scatter over the cashews, mix everything together well, then roast for a further 15 mins until the chicken is browned, tender and sticky. Scatter over some coriander and serve with the boiled rice.

ROAST CHICKEN WITH CARROTS

Steps:

• Preheat oven to 350 degrees.
• Rinse chicken and pat dry with paper towels. Zest the lemon and set zest aside. Cut the zested lemon into 6 wedges, and place inside the chicken cavity along with 4 sprigs of thyme.
• Mince garlic, and mix with 1 tsp kosher salt. Remove leaves from 6 stems of thyme, and mix with the garlic, along with the lemon zest. Using your fingers or the end of a wooden spoon, separate the chicken skin from the breasts, starting at the neck. Using fingers, insert paste under the skin, working it across the breast.
• Rub the whole chicken with butter (or olive oil). Sprinkle all sides with remaining salt and pepper. Place a roasting rack in your roasting pan, and scatter onions and carrots around the edges. Place chicken breast-side-down in roasting pan.
• Roast chicken in preheated oven for 20 minutes. Rotate bird on its side, and roast another 20 minutes. Rotate bird to the opposite side and roast for 20 more minutes. Place chicken breast-side-up for the remaining 30 to 40 minutes. When juices run clear when cut into between the leg and thigh, the bird is done. (Total cooking time will be 1 hour 30 minutes to 1 hour 40 minutes.) Remove from oven and tent with foil; let rest for 10 minutes. Skim fat off pan juices and set aside.
• Plate chicken with carrots and onions scattered around, pour juices over chicken and veggies, and serve.

CREAMY CHICKEN AND CARROTS

Steps:

• Place chicken in a 1-1/2-qt. slow cooker. Top with carrots, soup and mushrooms. Cover and cook on low for 4-5 hours or until chicken is tender. Serve over rice if desired.

MOROCCAN BRAISED CHICKEN LEGS AND THIGHS WITH CARROT JUICE, DATE

Steps:

• Position a rack in the center of the oven and heat the oven to 350 degrees.
• Season the chicken pieces generously with salt and pepper. Using a 10-11" straight side ovenproof saute pan with a lid, heat the oil over medium-high heat until very hot. Arrange the chicken skin side down in the pan (it'll be crowded), and cook until deeply brown, about 5 minutes. Use a splatter screen if you have one). Turn the pieces over and cook until the other sides are deeply browned, 3 to 5 minutes more. Transfer to plate.
• Pour out and discard all but 1 tablespoon of the fat in the pan. Put the pan over medium heat. Add the onion and cook, stirring frequestly, until it's soft and begins to color, 6 to 8 minutes.
• Add the ginger, cinnamon, and cumin and stir into the onions for about 1 minute.
• Pour in the carrot juice and broth and bring to a boil, scraping the browned bits from the bottom of the pan with a wooden spoon.
• return the chicken to the pan. Cover, transfer to the oven and braise for 15 minutes.
• Add the dates and continue to braise until the chicken is fork-tender and the drumstick meatstarts to come away from the bone, 30 to 35 minutes more.
• With a slotted spoon, transfer the chicken and the dates to a serving dish and keep warm by loosely covering the dish with foil.
• Tilt the saute pan and skim off as much fat as possible from the sauce.
• Bring the sauce to a boil over medium-high heat, reduce the heat to medium low, and simmer until the sauce is slightly thickened, abouth 5 minutes.
• Add the lemon juice and season to taste.
• Pour the sauce over the chicken, sprinkle with the chopped cilantro and serve.

OLIVE OIL-ROASTED CHICKEN WITH CARAMELIZED CARROTS

Steps:

• Heat oven to 325 degrees. Season chicken with salt and pepper.
• If the carrots have their green tops, trim them so that the stems are about 1/2- to 1-inch long. Save the greens for garnish or for using in salsa verde or pesto. (They can be treated like parsley.)
• Arrange chicken in a large shallow baking dish or shallow braising pot - about 2 1/2 to 3 quarts - so that the legs are snug and lying flat. Scatter garlic head halves, carrots, lemon slices and oregano sprigs among the chicken pieces, nestling everything in there. (It's O.K. if the carrots stick out a bit.) Pour the olive oil over the chicken and vegetables. (Yes, you're using all that oil! Don't worry, it can be repurposed; see Tip.) Season again with salt and pepper.
• Place in the oven, uncovered, and roast until the chicken is so tender it nearly falls off the bone and the carrots and lemons are nicely caramelized, 55 to 65 minutes.
• Remove from oven and let cool slightly. Divide chicken, vegetables and lemons among plates (or serve straight from the dish it was cooked in). Scatter with carrot tops, if you have them, and more oregano before eating. Reserve the leftover schmaltzy olive oil in the baking dish for another purpose.

GLAZED CHICKEN AND CARROTS

Steps:

• In a large bowl, combine the dill, salt and pepper; add chicken and toss to coat. , In a large nonstick skillet or wok, stir-fry the chicken, celery and carrots in oil until chicken is no longer pink and vegetables are tender. , In a small bowl, combine the cornstarch, bouillon and apple juice until smooth. Stir into chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice if desired.

PAN-ROASTED CHICKEN WITH CARROTS AND ALMONDS

Steps:

• Preheat oven to 375°F. Toss carrots, almonds, honey, and 2 tablespoons oil on a large rimmed baking sheet; season with salt and pepper. Roast, tossing occasionally, until carrots are tender, 15-20 minutes.
• Meanwhile, heat remaining 2 tablespoons oil in a large skillet over medium-high heat. Season chicken with salt and pepper. Cook chicken, skin side down, until golden brown, 5-8 minutes. Turn chicken over, transfer skillet to oven, and roast until cooked through, 10-15 minutes longer.
• While chicken and carrots are roasting, mix yogurt and lemon juice in a small bowl. Season with salt and pepper.
• Remove chicken and carrots from oven; transfer chicken to a large plate. Add carrots, shallot, and tarragon to skillet and toss to coat in pan drippings. Serve with lemon yogurt.

SKILLET CHICKEN WITH LEEKS AND CARROTS

Steps:

• Preheat oven to 450°F. Pat chicken dry; season generously with salt and pepper. Heat a large, heavy ovenproof skillet (such as cast iron) over medium-high. Add butter and 1 tablespoon oil. When butter melts and foam subsides, add chicken, skin-sides down. Cook, undisturbed, until skin lifts easily from skillet and forms a golden-brown crust, about 5 minutes. Transfer to a plate, skin-sides up.
• Add leeks, carrots, bread cubes, garlic, lemon zest, and remaining 2 tablespoons oil to skillet, stirring to evenly coat; season with salt and pepper. Return chicken and any accumulated juices to skillet, arranging breasts on top of vegetables in a single layer, skin-sides up.
• Roast until a thermometer inserted into thickest part of breasts reads 160°F, 25 to 30 minutes. Transfer chicken to a plate and loosely cover to keep warm. Stir mint into skillet; return to oven. Roast until vegetables are tender and golden and bread turns crisp, 10 to 12 minutes. Stir 1 1/2 tablespoons lemon juice into vegetable mixture and sprinkle with more mint leaves. Drizzle remaining 1 1/2 tablespoons lemon juice over rested chicken. Carve chicken; serve with vegetable mixture.

ROAST CHICKEN BREASTS WITH CARROTS

Steps:

• Heat oven to 350°F.
• Spread garlic onto bottom of 13x9-inch baking dish sprayed with cooking spray; top with carrots and chicken.
• Mix dressing and lemon juice until blended; pour over chicken and carrots. Sprinkle with parsley, thyme and pepper.
• Bake 18 to 20 min. or until chicken is done (165°F), turning chicken and spooning pan juices over chicken and carrots after 10 min.
• Serve chicken and carrots topped with pan juices.

5-INGREDIENT CHICKEN WITH PEAS AND CARROTS

Steps:

• Preheat the oven to 400 degrees F.
• Heat a large high-sided skillet or braiser over medium-high heat. Coat the pan with 2 tablespoons of oil. Season the chicken skin generously with salt and pepper. Place the chicken skin-side down in the skillet. Season the underside with salt and pepper. Cook undisturbed until the chicken easily releases from the pan and is golden brown, about 5 minutes.
• Meanwhile, remove the carrot tops, leaving about 1 inch of green stem attached to the carrots. Set aside the carrot tops. Cut the carrots into 2- to 3-inch pieces and set aside.
• Flip the chicken and cook for 2 minutes. Turn off the heat, add the carrots and turn them in the oil to coat. Transfer the skillet to the oven and bake until the chicken registers 165 degrees F on an instant-read thermometer and the carrots are softened and caramelized in places, 30 to 40 minutes.
• Remove the chicken from the oven and add the frozen peas. Return the chicken to the oven, then turn off the oven. The residual heat from the oven and the hot skillet will thaw and heat the peas.
• Put the garlic, lemon zest, lemon juice and 1/2 teaspoon salt in a 12- to 14-cup food processor and pulse to chop the garlic into very fine pieces, 3 to 4 pulses. Add the carrot tops and pulse until very finely chopped, 6 to 8 pulses. While pulsing, drizzle in the remaining 1/2 cup of oil until combined. Transfer to a small bowl.
• Serve the chicken, peas and carrots with the carrot top gremolata.

CLAY POT CHICKEN WITH GARLIC CARROTS AND POTATOES

Steps:

• Soak clay pot for 15 min.
• Rub chicken with garlic, salt, pepper, caraway seeds, parsley, Italian dressing and marinate overnight ( optional) You can rub your chicken and bake it right away, but it will taste much better , if marinated.
• In a clay pot, add potatoes, carrots and chicken on top.
• Place your clay pot in the cold oven and roast at 430F for 1.5 hours.

ROAST CHICKEN & STICKY CARROTS

Steps:

• Heat oven to 200C/fan 180C /gas 6. Trim the leaves off the carrots. Scrub the carrots if muddy, but leave them whole. Tip them into a roasting tray that will be a snug fit for the carrots with the chicken on top. Halve the lemon and finely chop two of the garlic cloves. Squeeze a little lemon juice over the carrots, then toss in the chopped garlic, cumin seeds, honey, half the butter, plenty of pepper and a little salt.
• Pick the leaves from the parsley and set aside. Push the parsley stalks, the lemon halves, the remaining garlic and the sprig of bay into the cavity of the chicken and season with plenty of pepper and salt if you want to.
• Sit the chicken directly on top of the carrots and smear the remaining butter over the breast. Roast the chicken for 30 mins until starting to brown, then remove from the oven. Lift the chicken onto a board and give the carrots a good stir to make sure they're completely coated in all the juices. Return the chicken to the roasting tray, baste the breast with the juices and continue to roast for a further 40-50 mins until cooked all the way through.
• Lift the chicken onto a board and leave to rest for 10 mins. Meanwhile, roughly chop the reserved parsley leaves. A few mins before serving, place the carrots over a low heat until sizzling, then stir the parsley through the carrots. To serve, sit the chicken either back on top or serve the chicken and the carrots separately

CHICKEN WITH CARROTS AND LEMON-THYME BUTTER

Steps:

• Remove breasts from chickens, skin on, and include the first joint of the wing. (The legs will not be used.) Using a cleaver or heavy knife, hack the remaining carcasses into 1-inch pieces.
• Heat 1 tablespoon of butter in a saucepan over medium-heat until slightly brown. Add the pieces of chicken carcasses and cook, stirring, until well browned, about 10 minutes. Pour off all the fat. Lower heat to medium and add the celery, 1/2 cup of the onions, all the cubed carrots and the garlic. Cook, stirring, for 5 minutes.
• Add the wine. Then add the chicken broth, 1 cup water, bay leaf and 2 sprigs thyme (or 1 teaspoon dried). Bring to a boil, then reduce heat to low. Simmer uncovered for 45 minutes, occasionally skimming fat from the top. Strain. You should have about 1 3/4 cups of chicken broth. Set aside. (This broth can be made in advance and refrigerated.)
• In a pan, melt 1 tablespoon of butter over medium heat and add the remaining 1/2 cup of onions and the sugar. Cook the onions, stirring, until wilted, about 2 minutes. Add carrot rounds and chicken broth. Bring to a boil, reduce heat and simmer, covered, for about 10 minutes, or until al dente. Remove from heat and set aside, with cooking liquid.
• Preheat oven to 400 degrees. Salt and pepper the chicken breasts. In a large, ovenproof skillet melt 1 tablespoon butter and add the chicken breasts, skin side down. Cook over medium-high heat for about 5 minutes, or until well browned. Flip the chicken. Reduce heat to medium and cook for about 6 minutes more. Remove from heat and place in oven for about 6 more minutes, or until done. Remove the breasts from the skillet and keep warm.
• Add 1 tablespoon butter to the chicken pan juices and stir.
• In a small mixing bowl, make the lemon butter by combining 4 tablespoons of soft butter, lemon juice, leaves from 1 sprig thyme ( 1/2 teaspoon dried), lemon zest, salt and white pepper.
• Gently remove the carrot rounds and set aside, keeping them warm. Stir lemon butter into the cooking liquid from the carrots. Keep warm.
• Place the corn oil in a large pot. Heat to 340 degrees, or until it is just beginning to smoke. Place a handful of carrot threads in the hot oil. Cook for about 30 to 40 seconds. Remove with slotted spoon to paper towels. When the carrots are cool enough to handle, mold into a loose ball. Repeat with the rest of the carrots for a total of four balls.
• Divide the carrot rounds into the middle of 4 large warmed plates. Slice each chicken breast into 3 pieces, on a slight angle, and arrange the slices over the carrot rounds. The wing joint should be facing tip up. Ladle some of the chicken-pan juices over the chicken, and then some of the lemon-butter sauce. Place a deep-fried carrot ball on top of the chicken. Garnish all with parsley leaves and serve.