Best Sarahs Super Baked Chicken Carrots Recipes

BAKED CHICKEN, POTATOES, CARROTS AND HERBS FROM THE FARMERS MARKET

Baked Chicken, Potatoes, Carrots and Herbs from the Farmers Market image

This easy baked chicken, potatoes, carrots and herbs recipe is perfect for dinner (and it happens to be a naturally gluten-free meal!)

Provided by Sweetphi

Categories Chicken

Time 1h10m

Number Of Ingredients 9

Ingredients

2 lbs potatoes (I use Yukon gold potatoes, peeled and cut into quarters, about 5 potatoes)
2 lbs large carrots (peeled and cut into chunks, about 6 large carrots)
1 yellow onion (medium-large, peeled and cut into large chunks)
2 lbs chicken breasts (4 large breasts)
3 tablespoons extra virgin olive oil
2 tablespoons fresh herbs (such as thyme, oregano, parsley and rosemary- herbs should be destemmed and finely chopped)
1 teaspoon salt
1/2 teaspoon garlic salt and onion salt/granules or powder
pepper (freshly cracked, to taste)

Steps:

Preheat oven to 400.
Peel and cut the vegetables and herbs. In a large baking dish scatter the onions, potatoes and carrots, sprinkle with half the salt, pepper and half of the fresh herbs and half the olive oil.
Next add the chicken breast on top of the vegetables and slightly nestle them in to the vegetables. Drizzle remaining olive oil over the chicken, then sprinkle remaining fresh herbs and salt/pepper and garlic and onion salt.
Bake for 55 minutes then check for doneness, the potatoes should be soft when poked with a fork, remove from oven, allow to cool for 5 minutes, then enjoy!

Nutrition Facts : ServingSize 1 chicken breast and veggies, Calories 631 kcal, Carbohydrate 64 g, Protein 55 g, Fat 17 g, SaturatedFat 3 g, Cholesterol 145 mg, Fiber 12 g, Sugar 14 g, TransFat 1 g, Sodium 1308 mg, UnsaturatedFat 11 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

Ingredients

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

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

Ingredients

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

ROAST CHICKEN DINNER WITH CARROTS AND SHALLOTS

Roast Chicken Dinner with Carrots and Shallots image

Provided by Food Network

Time 1h

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 1/2 pounds carrots, peeled and bias, cut into 2-inch pieces
3 small bulbs shallots, peeled
2 large strips orange peel
3 small sprigs rosemary
1/4 cup extra virgin olive oil
1/3 cup Kalamata olives, pitted (optional)
1 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
4 bone-in pieces organic chicken (split breasts or thighs)
3/4 teaspoon sweet or smoked paprika

Steps:

1. Preheat the oven to 425 degrees F. Toss together the carrots, shallots, orange peel, rosemary and 2 tablespoons of the olive oil and the olives. Season with 1/4 teaspoon salt and a pinch of black pepper. Scatter the vegetables in a single layer on a baking sheet or roasting pan.
2. Toss together the remaining olive oil, salt, pepper and paprika with the chicken pieces. Place the chicken between the vegetables on the baking sheet and roast until the chicken is just cooked through but still juicy, and the carrots are fork tender, 40 minutes. Serve with a large green salad, and farro or spelt, or a slice of rustic whole-grain bread.

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

Ingredients

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.