Best Roasted Chicken And Carrots With Olives And Lemon Recipes

Chicken With Carrots and Olives image

Provided by LifeIsGood

Categories Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

1/4 cup extra-virgin olive oil, separated
1 1/2 lbs chicken thighs, skinless and boneless, cut into 1/2 inch strips (or skinless, boneless chicken breasts, cut into 1 1/2 inch chunks)
salt & freshly ground black pepper, to taste
1/2 lemon, seeded and very thinly sliced
3 large carrots, very thinly sliced (preferably on a mandoline)
3 large garlic cloves, very thinly sliced
1 tablespoon water
1 teaspoon ground cumin
1 teaspoon sweet paprika
1 pinch cinnamon
1 cup chicken stock
3/4 cup mixed herb-marinated pitted olive (3 ounces)
chopped roasted almonds, for serving
couscous, for serving

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

Roast Chicken with Vegetables and Potatoes image

Provided by Shira Bocar

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 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.