Sarahs Super Baked Chicken Carrots Food

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.

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.

SARAH'S SUPER BAKED CHICKEN & CARROTS

Steps:

• Heat oven to 350ºF.
• Place chicken pieces and carrots in large roasting pan; drizzle with dressing.
• BAKE 45 to 50 min. or until chicken is done (165°F) and carrots are tender.

SARAH'S OVEN BAKED CHICKEN

Steps:

• Preheat oven to 375 degrees F& spray either a broiler pan, cookie sheet with sides, or a shallow casaroll dish.
• Trim the fat and skin off of the chicken breasts.
• You can place all the ingrediants in a bag and shake them together, or mix them with some water or soy sauce to brush onto the chicken.
• Make sure the spices are evenly distributed or you'll end up with one lemony peice and one garlicky piece.
• Bake in oven for 10 minutes then turn over and back until done, normally 10 minutes for my oven.
• Serve with some rice or even mac& cheese and enjoy!

SARA'S FULL-FLAVORED CHICKEN SOUP

Steps:

• Heat oil in large pot on medium-high.
• Salt and pepper chicken pieces and add to hot oil.
• Brown all chicken pieces very well on each side. I find it easy to use long tongs to turn them.
• Add onions and garlic to pot and cook until transluscent. Do NOT overcook the garlic, it will really ruin the flavor of the broth.
• Add 12c. of water, chicken broth, italian seasoning and bay leaves. If you don't have broth I'll add about 2TB of Better than Boullion.
• Simmer for 1-2 hours until the chicken is falling from the bones.
• Remove Chicken from pot and set aside to cool. Strain out onions, bay leaves and any larger chunks of garlic.
• Add celery and carrots and turn heat up to boil, then reduce to simmer. While veggies are cooking, shred or cut up chicken pieces, discarding the skins and bones. Return to pot. At this point, if your stock/liquid has cooked down quite a bit, you can always add more water at this point. I usually do!
• Check vegetables after 20-30 minutes; remove from heat.
• Salt and pepper to taste.
• Enjoy!

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

OVEN-ROASTED CHICKEN BREASTS WITH CARROTS AND RED POTATOES

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Wash chicken breasts and pat dry. Separate the skin from the meat to create a pocket on each breast.
• Combine garlic, olive oil, salt, pepper, and rosemary leaves in a small bowl; stir to combine. Rub about 1/6 of olive oil mixture under the skin of each breast and rub another 1/6 on the outside of the skin. Sprinkle with additional salt and pepper if you wish.
• Arrange carrots, potatoes, and onion in the bottom of a roasting pan or casserole dish and season with salt and pepper. Place chicken, skin-side up, on top of the vegetables.
• Roast in the preheated oven for 30 minutes. Remove from the oven and cover with aluminum foil. Lower the temperature to 375 degrees F (190 degrees C) and cook until vegetables are tender and chicken is no longer pink at the bone and the juices run clear, 20 to 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

SKILLET MUSTARD CHICKEN WITH SPINACH AND CARROTS

Steps:

• Heat oven to 425 degrees and position a rack in the center. In a small bowl, stir together garlic, salt, coriander and pepper. Rub all over chicken, then set aside to rest at room temperature while you prepare vegetables.
• Thinly slice the scallions. Peel carrots if you like, and cut into 1/2-inch pieces (about 1 cup).
• Heat a 12-inch ovenproof skillet over high. When hot, add 2 tablespoons butter. When the butter is melted, place chicken skin-side down in skillet. Cook, without moving, until skin has browned, about 4 minutes. Transfer chicken, skin-side up, to a plate.
• Reduce heat to medium-high and stir in remaining 2 tablespoons butter, along with scallions, oregano sprig and a pinch of salt. Cook until softened and lightly browned, 3 minutes, then stir in stock, wine and carrots. Bring liquid to a simmer. Cover pan and cook, 5 minutes.
• Meanwhile, brush the chicken all over with the mustard. Nestle chicken into skillet skin-side up.
• Transfer skillet to oven and cook, uncovered, until chicken is cooked through, about 20 minutes. Remove pan from oven and transfer chicken to a plate.
• If pan juices are watery, bring to a simmer over high heat and cook until thickened. Pluck out the oregano sprig and discard. Stir spinach, dill and a pinch of salt into pan, tossing to coat with pan juices and wilt greens. Spoon spinach, carrots, and pan juices over the chicken, drizzle with lemon juice, and serve.

CHICKEN WITH CARROTS AND ASPARAGUS

Steps:

• Bring 4 cups of salted water to a boil. Drop in asparagus and carrots and cook about 4 minutes until crisp tender. Do not overcook. Drain and set aside.
• Season the chicken with salt and pepper, then dredge in flour, shaking off excess. Heat 1 tablespoon butter and 1 tablespoon olive oil in a skillet over medium high heat. Place chicken in skillet and cook about 4 minutes on each side until golden brown. Cover and cook an additional 4 to 5 minutes until done. Remove chicken to a warm serving platter.
• Add shallot to skillet, stir and cook briefly. Add wine and cook until reduce by half. Add tomato paste, chicken broth, and cream, stirring to combine.
• Heat 1 tablespoon butter in another skillet and add asparagus and carrots to combine and coat with butter. Arrange around chicken on serving platter. Pour wine sauce over chicken and serve.