Best 4 Olive Oil Roasted Chicken With Caramelized Carrots Recipes
Craving a succulent and flavor-packed roasted chicken dish with a delectable side of caramelized carrots? Look no further! This article presents a comprehensive guide to preparing an irresistible olive oil roasted chicken with caramelized carrots, a culinary masterpiece that will tantalize your taste buds and leave you wanting more. With step-by-step instructions, helpful tips, and a carefully curated selection of the best recipes from top food bloggers and chefs, we'll take you on a culinary journey that will transform your kitchen into an aromatic haven. Get ready to savor the perfect harmony of juicy, herb-infused chicken and tender-crisp carrots caramelized to perfection, making this dish a feast for both the eyes and the palate.
Let's cook with our recipes!
OLIVE OIL-ROASTED CHICKEN WITH CARAMELIZED CARROTS
Think of this as a weeknight chicken confit, cooked low and slow in plenty of olive oil along with sweet carrots and tangy lemon slices. Save that leftover oil and use it to roast vegetables, fry eggs, jump-start a pasta sauce or, of course, cook more chicken.
Provided by Alison Roman
Categories dinner, poultry, main course
Time 1h10m
Yield 4 servings
Number Of Ingredients 7
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
This is a Food and Wine staff favorite. This very flavorful recipe contains very common Middle Eastern ingredients. I would serve this with couscous. Recipe courtesy of Grace Parisi. Enjoy!
Provided by LifeIsGood
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 561.8, Fat 43.3, SaturatedFat 9.7, Cholesterol 145.1, Sodium 440.2, Carbohydrate 11, Fiber 2.9, Sugar 3.8, Protein 32.1
OLIVE OIL ROASTED CHICKEN WITH CARMELIZED CARROTS RECIPE
Provided by pattynorman1947
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Season chicken with salt and pepper. If the carrots have their green tops, trim the tops 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, nesting everything in there. (It's ok 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 Note below) 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 carrots and lemons are nicely caramelized, 55 to 60 mins. Remove from oven and cool slightly. Divide chicken , vegetables and lemons among plates (or serve straight from the dish it was cooked in) and scatter with carrot tops. If you have them and more oregano before eating. (Remove the leftover schmaltzy olive oil in the baking dish for another purpose) Note: the schmaltzy olive oil can be strained and stored in an airtight container, and refrigerated for up to 1 month. Use it to fry eggs, roast vegetables cook more chicken, smear on toast or make bread crumbs.
ROASTED CARROTS IN OLIVE OIL
An friend who was emigrating gave me this recipe, and I always think of her when I make it. It is always surprisingly popular, and it barely qualifies as a recipe! Don't you love hints like that? I was sure that she added a secret ingredient, but it's so good just as it is. The natural sweetness of the carrots makes it delicious. This is a side dish you can roast on the bottom shelf of the oven while a casserole is cooking. I never cook enough of them - mainly because I get tired of peeling carrots! There's no law that says you can't have a volunteer do this, it's a boring job : ) This is surprisingly popular with guys who never ever eat vegetables or salad, and I've seen them sneak the last spoonful out from under the nose of their best friend, and argue about it! Even though there is meat over... I mean, it's healthy, sugar-free, why do they like it so much?!? I reckon they think it's cooked in butter ; )
Provided by Liffey
Categories Vegetable
Time 57m
Yield 5 serving(s)
Number Of Ingredients 2
Steps:
- Peel carrots, and chop into 2" lengths, then cut these in half.
- Fill a shallow casserole dish with carrots, and pour olive oil over them - enough to cover the carrots.
- Cover with tin foil and roast on bottom shelf for the last 45 minutes (or an hour, no more) of whatever's being cooked on the middle shelf.
Nutrition Facts : Calories 463.9, Fat 43.7, SaturatedFat 6, Sodium 138.9, Carbohydrate 19.2, Fiber 5.6, Sugar 9.1, Protein 1.9
Tips:
- Use high-quality olive oil: The quality of the olive oil you use will greatly impact the flavor of the dish. Look for extra virgin olive oil that is made from fresh, ripe olives and has a fruity, peppery taste.
- Don't overcrowd the pan: When roasting the chicken and carrots, make sure to leave enough space between the pieces so that they can cook evenly. If the pan is too crowded, the chicken and carrots will steam instead of roast, and they will not be as crispy.
- Roast the chicken and carrots at a high temperature: This will help to create a crispy skin on the chicken and caramelize the carrots. However, be careful not to overcook the chicken, as this will make it dry. Cook chicken until the internal temperature reaches 165 degrees Fahrenheit.
- Season the chicken and carrots well: Before roasting, season the chicken and carrots with salt, pepper, and any other desired spices. This will help to enhance the flavor of the dish.
- Let the chicken and carrots rest before serving: After roasting, let the chicken and carrots rest for a few minutes before serving. This will help to keep the juices in the chicken and prevent it from drying out.
Conclusion:
This recipe for Olive Oil Roasted Chicken with Caramelized Carrots is a delicious and easy-to-make dish that is perfect for a weeknight dinner. The chicken is roasted until crispy and juicy, while the carrots are caramelized and tender. The dish is also very flavorful, thanks to the use of high-quality olive oil and fresh herbs. If you are looking for a healthy and flavorful chicken dish, this recipe is definitely worth trying.
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