Best Olive Oil Roasted Chicken With Carmelized Carrots Recipes

Chicken Confit image

Provided by Sweetpea

Time P1DT1h5m

Yield 8

Number Of Ingredients 10

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
about 10-12 garlic cloves, skins removed, 2 cloves sliced
1 lemon, thinly sliced, seeds removed
1 lemon, seated (don't use the seated lemon to slice, the white pith makes the oil too bitter)
2 medium shallots, sliced
bunch of thyme
½ bunch oregano, plus more leaves, for garnish
1 cup olive oil

Steps:

Salt & Pepper each chicken piece, and place on a half sheet pan.
Sprinkle lemon zest, thyme, oregano, sliced garlic, and sliced shallots on top.
Place in the fridge, uncovered for 24 hours.
Preheat the oven to 325˚
In a braising dish, place the chicken skin side up, and nestle in carrots, shallots, garlic, lemon, and herbs all around.
Pour the oil over the all the chicken and vegetables.
Roast in the 325˚ oven for 55 to 65 minutes.
During the last ten minutes baste the chicken with the oil a couple of times
Serve directly out of the braising dish.

Olive Oil-Roasted Chicken With Caramelized Carrots image

Provided by Alison Roman

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.

Olive oil roasted chicken with carmelized carrots Recipe image

Provided by pattynorman1947

Number Of Ingredients 7

2 lbs whole chicken legs, or bone in, skin on, drumsticks or thighs
Kosher salt and freshly ground 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:

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.