Best Chicken With Carrots And Olives Recipes

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EASY ONE-SKILLET CHICKEN THIGHS WITH CARROTS



Easy One-Skillet Chicken Thighs with Carrots image

Chicken thighs and carrots are cooked on top of the stove, making a hearty dish for any time of year, especially if you prefer not to heat up the oven. Serve with fresh broccoli, green peas, or a salad, along with some good bread to get every last drop of the tasty sauce.

Provided by Bibi

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 55m

Yield 6

Number Of Ingredients 11

6 thigh, bone and skin removeds boneless, skinless chicken thighs
1 pinch salt and ground black pepper to taste
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1 pound carrots, cut into 2-inch pieces
½ onion, cut in 1/2-inch thick slices
1 teaspoon minced garlic
½ cup dry white wine
3 tablespoons water, divided
2 teaspoons cornstarch
2 tablespoons minced fresh parsley

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.

Nutrition Facts : Calories 248.7 calories, Carbohydrate 10.6 g, Cholesterol 53.1 mg, Fat 15.7 g, Fiber 2.5 g, Protein 12.6 g, SaturatedFat 5.1 g, Sodium 120.2 mg, Sugar 4.6 g

OVEN-ROASTED CHICKEN BREASTS WITH CARROTS AND RED POTATOES



Oven-Roasted Chicken Breasts with Carrots and Red Potatoes image

Oven-roasted, bone-in chicken breasts with carrots and red potatoes.

Provided by Mike Brandi

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h20m

Yield 4

Number Of Ingredients 9

4 bone-in, skin-on chicken breast halves
4 cloves garlic, minced, or more to taste
2 tablespoons olive oil
1 ½ teaspoons salt, or more to taste
freshly cracked black pepper to taste
1 sprig fresh rosemary, leaves stripped and finely chopped
8 carrots, peeled and chopped
4 red potatoes, quartered
2 slices onion

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).

Nutrition Facts : Calories 450.3 calories, Carbohydrate 21.7 g, Cholesterol 126.6 mg, Fat 18.9 g, Fiber 4.9 g, Protein 47.3 g, SaturatedFat 4.3 g, Sodium 1081.8 mg, Sugar 7.5 g

CHICKEN WITH GREEN OLIVES



Chicken With Green Olives image

This dish, which draws inspiration and ingredients from Moroccan cooking, is astonishing for its complexity, even in this simple form. It features sweet spices like cinnamon and ginger offset by garlic and paprika. But what makes it a real winner is the combination of those flavors with lemon and green olives, both of which have a mouth-puckering quality that, combined with the spice mix, is enchanting.

Provided by Mark Bittman

Categories     dinner, easy, one pot, main course

Time 45m

Yield 4 servings

Number Of Ingredients 13

2 tablespoons extra virgin olive oil
3 to 4 pounds leg-thigh pieces of chicken, cut in two, excess fat removed
Salt and pepper to taste
1 large onion, chopped
2 teaspoons peeled and minced ginger
1 1-inch cinnamon stick, or 1/4 teaspoon ground cinnamon
1 tablespoon minced garlic
1 teaspoon ground cumin
1 teaspoon paprika
2 cups chicken stock or water
1 1/2 cups green olives, drained and pitted
Lemon juice to taste
Chopped cilantro leaves for garnish

Steps:

  • Put oil in deep skillet or casserole. Turn heat to medium-high and wait a minute, until oil is hot. Add chicken, skin-side down, and brown it well, rotating and turning pieces as necessary and sprinkling with salt and pepper as they cook; 10 to 15 minutes total. Turn heat to medium, remove chicken and pour off all but 2 tablespoons of fat.
  • Add onion, ginger, cinnamon, garlic, cumin, paprika, 1/2 teaspoon or more of pepper and some salt and cook, stirring occasionally, for about 5 minutes, until onion softens. Add stock and raise heat to medium-high; return chicken to pan, skin-side up. Cook at a lively simmer for about 10 minutes.
  • Add olives and continue to cook until chicken is done, another 10 to 15 minutes or so. Add lemon juice, then taste and adjust seasoning. Garnish and serve.

Nutrition Facts : @context http, Calories 363, UnsaturatedFat 20 grams, Carbohydrate 12 grams, Fat 27 grams, Fiber 3 grams, Protein 19 grams, SaturatedFat 6 grams, Sodium 930 milligrams, Sugar 4 grams, TransFat 0 grams

BRAISED CHICKEN WITH OLIVES, CARROTS, AND CHICKPEAS



Braised Chicken with Olives, Carrots, and Chickpeas image

Crisp green Cerignola olives from southern Italy impart earthy flavor to this stewlike chicken dish. Serve over couscous or mashed potatoes, or with a crusty baguette to soak up the flavorful broth.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 13

1 tablespoon olive oil
4 whole chicken legs, skinned and cut into thighs and drumsticks (about 2 1/2 pounds)
1 medium yellow onion, cut into 1/2-inch dice
3 carrots, cut into 1/2-inch dice
2 garlic cloves, minced
1 1 1/2-inch piece fresh ginger, finely chopped (about 2 tablespoons)
1 cup low-sodium canned chicken broth
1 cup water
1 cup dry white wine
4 sprigs thyme
1/3 cup raisins
1/2 cup pitted, roughly chopped large green olives, such as Cerignola (about 6)
3/4 cup canned chickpeas, rinsed and drained

Steps:

  • Preheat oven to 350 degrees. In a large ovenproof skillet or Dutch oven, heat olive oil over medium heat. Place chicken pieces in skillet, being careful not to overcrowd the pan. Saute until chicken is nicely crisped and browned on both sides, about 5 minutes per side. Transfer chicken to a large plate, and set aside.
  • Reduce heat to medium-low; to the same skillet, add onion, carrots, garlic, and ginger. Saute, stirring frequently, until onion is soft and translucent, about 5 minutes. Add chicken broth, the water, and wine; bring to a boil, and deglaze pan by scraping up any browned bits from the bottom with a wooden spoon. Return chicken to skillet, and add thyme. Bring liquid back to a boil; cover, and transfer to the oven. Braise 45 minutes.
  • Remove skillet from oven, and stir in raisins, olives, and chickpeas. Return to oven; continue braising, uncovered, 20 minutes more. Remove from oven, and discard thyme. Serve hot.

Nutrition Facts : Calories 406 g, Cholesterol 139 g, Fat 14 g, Fiber 5 g, Protein 36 g, Sodium 868 g

ROAST CHICKEN WITH VEGETABLES AND POTATOES



Roast Chicken with Vegetables and Potatoes image

Nothing hits the spot quite like a simple roast chicken with vegetables. Nestled on a bed of fingerling potatoes, carrots, shallots, and fragrant lemons, this one-and-done dish is an excellent candidate for a special Sunday roast any time of year.

Provided by Shira Bocar

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 2h5m

Number Of Ingredients 8

1 whole chicken (about 4 pounds)
Kosher salt and freshly ground pepper
6 small carrots, peeled and halved lengthwise
3 shallots, peeled and halved lengthwise
1 1/2 pounds fingerling potatoes, halved lengthwise
1 lemon, halved
3 tablespoons extra-virgin olive oil
1/4 cup fresh parsley leaves

Steps:

  • Place chicken on a large plate and season generously with salt and pepper; cover with plastic wrap and refrigerate overnight.
  • Preheat oven to 450 degrees. Let chicken stand at room temperature 30 minutes. Meanwhile, toss carrots, shallots, potatoes, and lemon with 2 tablespoons oil; season with salt and pepper. Arrange in a large roasting pan, with shallots in center and carrots, potatoes, and lemon toward edges.
  • Rub chicken with remaining 1 tablespoon oil, tie legs with twine, and nestle in center. Roast, flipping vegetables around edges once, until chicken is golden and a thermometer inserted into thickest part of breast (avoiding bone) registers 160 degrees, 55 to 60 minutes. Transfer chicken and lemon halves to a carving board and tent loosely with foil. Flip vegetables; return to oven and roast until caramelized and tender, 15 to 20 minutes more. Carve chicken and transfer to a platter or return to roasting pan. Sprinkle with parsley, squeeze lemon over top, and serve with vegetables.

OLIVE OIL-ROASTED CHICKEN WITH CARAMELIZED CARROTS



Olive Oil-Roasted Chicken With Caramelized Carrots image

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

2 pounds whole chicken legs, or bone-in, skin-on drumsticks or thighs
Kosher salt and black pepper
1 bunch small, thin carrots, preferably with their green tops
2 heads garlic, left unpeeled and halved crosswise to expose the cloves
1 lemon, thinly sliced, seeds removed
1/2 bunch oregano, plus more leaves, for garnish
1 cup olive oil

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.

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