Olive Oil Roasted Chicken With Caramelized Carrots Food

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.

CHICKEN WITH CARROTS AND OLIVES

Steps:

• In a large skillet, heat 2 T. of olive oil, over medium-high heat. Season chicken with salt and pepper to taste. Add the chicken to the heated skillet, in a single layer. Cook chicken, turning once, until it is browned but not fully cooked through. This should take about 4-5 minutes. Transfer the chicken to a plate, trying to leave as much oil in the skillet as possible.
• Add the lemon to the skillet in a single layer. Cook them, turning once, until browned on both sides - about 2 minutes. Add the remaining 2 T. olive oil, the carrots and garlic and cook over medium heat, stirring occasionally until carrots are just slightly soft - this should take about 2 minutes. Add the water and cook until carrots are crisp tender and the liquid has evaporated - this should take about 2 minutes. Stir in the cumin, paprika and cinnamon and cook for about 1 minute more.
• Return chicken to the skillet, and any accumulated juices. Cook, stirring, for about 1 minute. Add the chicken stock, olives and seson with salt and pepper. Simmer over medium heat until the chicken is cooked through - this should take about 5 minutes.
• Transfer the chicken to a serving bowl and sprinkle with almonds.
• Serve with couscous.

SKILLET CHICKEN WITH ROASTED CARROTS

Steps:

• Preheat oven to 425°F.
• Place a large skillet over medium-high heat. Add oil; swirl to coat.
• Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper.
• Add chicken to pan; cook 5 minutes or until golden brown.
• Turn and cook 2 minutes. Remove chicken from pan.
• Place carrots and potatoes, cut side down, in pan; sprinkle with thyme.
• Place pan in oven; bake at 425°F for 20 minutes.
• Return chicken to pan; top with lemon slices.
• Bake at 425°F for 12 minutes.
• Remove pan from oven. Place chicken and vegetables on a plate.
• Combine 1/2 cup milk, flour and lemon zest in a bowl.
• Return pan to medium-high heat (do not wipe out pan).
• Add flour mixture, remaining 1 cup milk and chicken stock to pan, scraping pan to loosen browned bits; cook 3 minutes.
• Stir in remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Add chicken and vegetables to pan.
• Sprinkle with parsley.