Chicken And Carrot Oven Bake Recipes

CHICKEN AND CARROT OVEN BAKE

Steps:

• Preheat the oven to 400º F / 200° C. Grease a large baking dish.
• Sprinkle garlic on bottom of dish; top with carrots. Arrange chicken breasts in between carrots. Season liberally with salt and pepper. Coat with olive oil and lemon juice; sprinkle with parsley and thyme.
• Bake for 20-25 minutes. Turn chicken pieces over; spoon pan juices over chicken and exposed carrots.
• Turn oven down to 370º F / 180º C. Cook for another 25-30 minutes or until the chicken is browned and cooked through. Spoon pan juices over top and serve.

OVEN-ROASTED CHICKEN BREASTS WITH CARROTS AND RED POTATOES

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).

BAKED CHICKEN THIGHS WITH CHARRED CARROTS

Steps:

• Preheat oven to 300 degrees F. Season chicken thighs all over with salt, pepper and nutmeg. Place skin-side down in a roasting pan and cover tightly with foil. Bake for 45 minutes. Remove foil, turn chicken pieces skin-side up and bake for 1 hour.
• When ready to serve, broil chicken thighs for 10 to 15 minutes, until dark brown and crisp. Meanwhile, heat a cast-iron skillet over very high heat. Add carrots, cover and cook for 10 minutes, uncovering and stirring frequently, until charred and softened. Transfer to a serving bowl and toss with parsley and butter; season with salt, pepper and nutmeg. Heat demi-glace sauce to a simmer. Serve chicken and carrots, drizzled with sauce.

ROAST CHICKEN BREASTS WITH CARROTS

Steps:

• Heat oven to 350°F.
• Spread garlic onto bottom of 13x9-inch baking dish sprayed with cooking spray; top with carrots and chicken.
• Mix dressing and lemon juice until blended; pour over chicken and carrots. Sprinkle with parsley, thyme and pepper.
• Bake 18 to 20 min. or until chicken is done (165°F), turning chicken and spooning pan juices over chicken and carrots after 10 min.
• Serve chicken and carrots topped with pan juices.

BAKED CARROTS

Steps:

• Place the carrots and onions in an ungreased 1-qt. casserole; pour chicken broth over all. Cover and bake at 325° for 1 hour.

OVEN-ROASTED CHICKEN THIGHS WITH CARROTS AND YUKON GOLD POTATOES

Steps:

• Preheat oven to 450°F. Coat large rimmed baking sheet with 1 tablespoon oil. Place chicken on baking sheet. Turn to coat with oil and set skin side up. Mix salt, thyme, 1½ teaspoons pepper, and nutmeg in small bowl. Sprinkle half of mixture over chicken. Roast until chicken starts to brown and some fat has rendered, about 30 minutes.
• Meanwhile, combine potatoes, carrots, 2 tablespoons oil, and remaining saltthyme mixture in large bowl. Transfer thighs to medium bowl; set aside. Transfer potato-carrot mixture to same baking sheet; turn to coat with drippings. Roast until vegetables soften, 30 minutes. Place thighs on vegetables; pour accumulated juices from chicken over. Return sheet to oven. Roast until chicken is cooked and vegetables brown, 15 minutes longer.
• Place chicken on platter; top with chives.

ROASTED CHICKEN BREASTS WITH CARROTS AND ONIONS

Steps:

• Preheat oven to 450 degrees. Place chicken on a rimmed baking sheet. Arrange carrots, garlic, and onion around chicken; season chicken and vegetables generously with salt and pepper. Roast 10 minutes.
• Stir prunes into vegetables. Continue roasting until chicken is cooked through and vegetables are tender, 15 to 20 minutes more. Serve chicken and vegetables over couscous, if desired.

EASY ONE-SKILLET CHICKEN THIGHS WITH CARROTS

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.

OLIVE OIL-ROASTED CHICKEN WITH CARAMELIZED CARROTS

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.

ROAST CHICKEN WITH CARROTS

Steps:

• Preheat oven to 350 degrees.
• Rinse chicken and pat dry with paper towels. Zest the lemon and set zest aside. Cut the zested lemon into 6 wedges, and place inside the chicken cavity along with 4 sprigs of thyme.
• Mince garlic, and mix with 1 tsp kosher salt. Remove leaves from 6 stems of thyme, and mix with the garlic, along with the lemon zest. Using your fingers or the end of a wooden spoon, separate the chicken skin from the breasts, starting at the neck. Using fingers, insert paste under the skin, working it across the breast.
• Rub the whole chicken with butter (or olive oil). Sprinkle all sides with remaining salt and pepper. Place a roasting rack in your roasting pan, and scatter onions and carrots around the edges. Place chicken breast-side-down in roasting pan.
• Roast chicken in preheated oven for 20 minutes. Rotate bird on its side, and roast another 20 minutes. Rotate bird to the opposite side and roast for 20 more minutes. Place chicken breast-side-up for the remaining 30 to 40 minutes. When juices run clear when cut into between the leg and thigh, the bird is done. (Total cooking time will be 1 hour 30 minutes to 1 hour 40 minutes.) Remove from oven and tent with foil; let rest for 10 minutes. Skim fat off pan juices and set aside.
• Plate chicken with carrots and onions scattered around, pour juices over chicken and veggies, and serve.

CREAMY CHICKEN AND CARROTS

Steps:

• Place chicken in a 1-1/2-qt. slow cooker. Top with carrots, soup and mushrooms. Cover and cook on low for 4-5 hours or until chicken is tender. Serve over rice if desired.