Best Honey Glazed Chicken And Carrots Recipes

SLOW-ROASTED CHICKEN WITH HONEY-GLAZED CARROTS AND GINGER

Slow-Roasted Chicken with Honey-Glazed Carrots and Ginger image

Keep an eye on the vegetables as they glaze at the end-the honey can burn if given the chance.

Provided by Chris Morocco

Categories Bon Appétit Dinner Chicken Roast Carrot Ginger Shallot Lime Juice Honey

Yield 4-6 servings

Number Of Ingredients 11

Ingredients

1 (3 1/2-4-lb.) chicken
Kosher salt
1 head of garlic, halved crosswise, plus 4 cloves, thinly sliced
1 1/2 lb. carrots, scrubbed, cut in half
8 small shallots, peeled
1 (2") piece ginger, unpeeled, thinly sliced
2 Tbsp. unsalted butter
1 Tbsp. honey
2 Tbsp. extra-virgin olive oil
1 tsp. crushed red pepper flakes
1/4 cup fresh lime juice

Steps:

Preheat oven to 250°F. Season chicken generously with salt inside and out. Place head of garlic inside cavity; tie legs together if desired. Let sit at least 5 minutes or chill, uncovered, up to 2 days.
Combine carrots, shallots, ginger, butter, and honey in a large Dutch oven or other heavy pot; season lightly with salt. Place chicken on top, nestling into vegetables so lid will sit tight. Cover; bake until an instant-read thermometer inserted into the thickest part of breast registers 155°F, about 2 hours. Uncover and let rest 30 minutes.
Meanwhile, cook oil and sliced garlic in a small saucepan over medium until garlic is lightly browned, 6-8 minutes. Add red pepper flakes and let cool. Stir in lime juice; season dressing with salt.
Increase oven temperature to 450°F. Place chicken on a rimmed baking sheet and roast until skin is browned and crisp, 10-14 minutes.
Meanwhile, place pot over medium-high heat; bring juices to a simmer. Cook, reducing heat as needed, until vegetables are glazed, 10-12 minutes. Keep warm over low heat until chicken is done.
Serve chicken on top of vegetables with dressing drizzled over.

HONEY-GLAZED CHICKEN AND CARROTS

Honey-Glazed Chicken and Carrots image

Memories of Grandma's kitchen might come back when you make this golden chicken on a bed of homey egg noodles.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 4

Number Of Ingredients 9

Ingredients

3 cups uncooked egg noodles (6 oz)
1 tablespoon olive or vegetable oil
1 package (20 oz) boneless skinless chicken thighs (5 or 6 thighs)
2 slices uncooked bacon, cut into 3/4-inch pieces
1 medium onion, coarsely chopped (1 cup)
2 cups ready-to-eat baby-cut carrots
1/2 cup honey
1/4 cup red wine vinegar
1/2 teaspoon dried thyme leaves

Steps:

Cook and drain noodles as directed on package.
Meanwhile, in 12-inch skillet, heat oil over medium-high heat. Add chicken, bacon, onion and carrots. Cook 8 to 10 minutes, stirring occasionally and turning chicken once, until chicken is browned.
Stir in honey, vinegar and thyme. Reduce heat to medium. Cover; cook 5 minutes. Uncover; cook 5 to 8 minutes longer, stirring frequently, until vegetables are tender and juice of chicken is clear when center of thickest part is cut (180°F). Serve over noodles.

Nutrition Facts : Calories 630, Carbohydrate 71 g, Cholesterol 130 mg, Fat 1 1/2, Fiber 3 g, Protein 37 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 39 g, TransFat 0 g