Olive Oil Roasted Chicken With Carmelized Carrots Recipes

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.

Steps:

• Preheat the oven to 375 degrees.
• Chop the carrots into 1" pieces, season with salt and pepper and toss with a couple tbs of olive oil.
• Place on a roasting pan. Do not cover.
• Roast in the oven for about 45 minutes and then toss with the chopped garlic and a bit more olive oil if needed.
• The carrots will need about 15 more minutes to soak in the garlic flavor and become caramelized.
• Remove from the oven and toss in the parsley.

Steps:

• In a small dish, stir together 1 1/2 tablespoons Diamond Crystal kosher salt or 1 tablespoon Morton's coarse kosher salt, 1 teaspoon black pepper, 1 teaspoon fennel seeds and the brown sugar.
• Place the chicken on a large plate or sheet pan and, with a paper towel, pat the surface of the chicken as dry as you can. Remove any giblets from the cavity and reserve for another time. Sprinkle a third of the spice mixture into the cavity of the chicken, focusing especially on the underside of the breasts. Use your hands to really rub the spices into the cavity. Now, sprinkle the rest of the spice mixture all over the surface of the chicken, including the bottom but especially the top, where the breasts are, and again, really rub it into the skin. If roasting right away, let the chicken sit at room temperature for at least 1 hour. Alternatively, you can place the chicken, uncovered, in the refrigerator to dry-brine for up to 24 hours; just be sure to let it sit out at room temperature for at least 1 hour before roasting.
• While the chicken is coming to room temperature, position a rack on the bottom third of the oven and heat the oven to 425 degrees. On a large sheet pan, add the cabbage, onion, 4 tablespoons olive oil and the remaining 1 teaspoon fennel seeds. Season generously with salt and pepper, and toss until evenly combined. Push the cabbage and onions to the edges of the pan to make room for the chicken, and place the chicken in the center of the pan, breast side up; the chicken should have direct contact with the pan and not be sitting over any of the vegetables. Massage the remaining 1 tablespoon olive oil onto the chicken and give it a final generous sprinkling of salt and pepper (going lighter on the seasoning the longer the chicken has been dry-brined).
• Roast the chicken, rotating the pan halfway through, until the skin is golden brown and crispy, and the thigh meat reaches 160 degrees on an instant-read thermometer (it will continue to cook as it rests), 40 to 55 minutes or 13 minutes per pound. Do not cut into it to check that the juices run clear. The cabbage and onions should be soft and slightly charred in spots.
• Let the chicken rest for at least 15 minutes on the pan before transferring to a cutting board and carving into portions. Don't forget to turn the carcass over and eat the two "oysters" on the bottom of the chicken where the back of the thighs meet the spine. It's arguably the best part of the roast chicken experience, and the chef's treat.
• Add the vinegar to the cabbage and onions, toss until evenly distributed and taste for seasoning, adjusting with salt and pepper. Serve alongside the chicken.

Steps:

• 1. Preheat the oven to 425°F.
• 2. Arrange the carrots and onion in a single layer on a greased baking sheet. (I also added a baby beet, peeled and halved).
• 3. Slice the top off a head of garlic; discard the top and place on the tray.
• 4. Drizzle 2 tablespoons of olive oil over the vegetables; season with the rosemary, and salt and pepper.
• 5. Top with the chicken thighs. Rub each thigh with 1 teaspoon olive oil; season with salt and pepper.
• 6. Roast in the oven until the chicken skin is golden and the carrots are tender, 15 to 25 minutes.
• 7. To serve, divide the vegetables and chicken thighs among four plates.
• Note: Candidly, I actually had already cooked chicken, which I plopped on top to give you an idea of how this looks, so your chicken will likely look different. The time to cook will depend on how large your carrots are - I halved lengthwise some of the larger ones, mine took about 25 minutes to get tender. Test chicken to make sure it's done - thighs vary so much in size. I made only half the recipe.

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).