HONEY-GLAZED CHICKEN AND CARROTS
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
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
GLAZED CHICKEN AND CARROTS
Apple juice lends a subtle sweetness to chicken that's nicely coated with dill and tossed with carrots and celery in this pretty stir-fry. "I've served it on busy nights when time is short and at family buffets, too," says Helen Bekert of Sprakers, New York. "Everyone is sure I've spent hours in the kitchen."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the dill, salt and pepper; add chicken and toss to coat. , In a large nonstick skillet or wok, stir-fry the chicken, celery and carrots in oil until chicken is no longer pink and vegetables are tender. , In a small bowl, combine the cornstarch, bouillon and apple juice until smooth. Stir into chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice if desired.
Nutrition Facts : Calories 228 calories, Fat 6g fat (1g saturated fat), Cholesterol 67mg cholesterol, Sodium 685mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 2g fiber), Protein 26g protein. Diabetic Exchanges
GLAZED CARROTS
Provided by Melissa d'Arabian : Food Network
Categories side-dish
Time 27m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a small skillet, combine the broth, water, butter, brown sugar, cumin, and 1/2 teaspoon salt and bring to a boil over medium heat. Stir until the sugar is dissolved. Add the carrots, reduce the heat and simmer, covered, until just tender, about 4 to 5 minutes.
- Uncover the pan and let the liquid cook down until it reduces to a glaze, about 2 to 3 minutes. Toss the carrots to generously coat them with the glaze. Stir in the lemon juice and parsley and season with salt and pepper to taste. Transfer to a serving bowl and serve.
Nutrition Facts : Calories 76 calorie, Fat 3 grams, SaturatedFat 2 grams, Cholesterol 8 milligrams, Sodium 310 milligrams, Carbohydrate 11 grams, Fiber 2.5 grams, Protein 2 grams, Sugar 6 grams
ROASTED MAPLE-GLAZED CHICKEN & CARROTS
Olive oil and maple syrup transform into a sticky-sweet sauce in the hot oven. Drizzling the chicken drippings over the carrots amps up their flavor even more.
Provided by Devon O'Brien
Categories Healthy Baked & Roasted Chicken Recipes
Time 30m
Number Of Ingredients 7
Steps:
- Position racks in upper and lower thirds of oven; preheat to 450°F.
- Combine chopped rosemary, 1/2 teaspoon salt and pepper in a small bowl. Rub the mixture under the chicken skin and over any exposed meat. Place the chicken, skin-side up, on a large rimmed baking sheet. Arrange carrots in an even layer on another large rimmed baking sheet.
- Whisk oil and maple syrup in a small bowl. Brush over the chicken and carrots. Sprinkle the carrots with the remaining 1/4 teaspoon salt and add rosemary sprigs to the pan.
- Roast the chicken on the upper rack until golden and an instant-read thermometer inserted in the thickest part without touching bone registers 165°F, 20 to 25 minutes. At the same time, roast the carrots on the lower rack, stirring once, until tender and caramelized, 20 to 25 minutes. Drizzle the chicken drippings over the carrots and toss to coat. Serve the chicken with the carrots.
Nutrition Facts : Calories 299 calories, Carbohydrate 17 g, Cholesterol 124 mg, Fat 15 g, Fiber 3 g, Protein 15 g, SaturatedFat 3 g, Sodium 606 mg, Sugar 11 g
BRAISED AND GLAZED CARROTS
Steps:
- Combine the carrots, chicken broth, and 1 tablespoon of butter. Simmer, covered, over medium heat until the carrots are tender and the liquid is cooked down. Add the remaining butter and brown sugar. Rotate the pan around to coat the carrots with the syrup.
HONEY-GLAZED CARROTS WITH CILANTRO
These cilantro-laced sweet carrots are good with roast chicken or pork, or braised beef.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 5
Steps:
- In a large skillet, combine carrots and olive oil; add just enough water to cover carrots (about 2 cups). Cook over medium-high until water is evaporated and carrots are tender, 15 minutes. Cook, tossing often, until carrots are light golden, 2 minutes. Add honey and wine, broth, or water; cook, stirring and scraping up browned bits with a wooden spoon, until carrots are glazed, 2 minutes. Stir in cilantro.
Nutrition Facts : Calories 81 g, Fat 4 g, Fiber 2 g, Protein 1 g, SaturatedFat 1 g
SLOW-COOKER BALSAMIC HONEY-GLAZED CHICKEN AND VEGETABLES
Elegant goes easy in this complete slow-cooker meal. Browned chicken thighs, potatoes, carrots and red onions are cooked with balsamic vinegar and honey until tender, luscious and sure to impress.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 4h15m
Yield 4
Number Of Ingredients 10
Steps:
- Spray 5-quart slow cooker with cooking spray. Place carrots, potatoes and onion in slow cooker. Season with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.
- Season chicken thighs with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. In 10-inch skillet, heat oil over medium-high heat. Place chicken skin side down in skillet. Cook chicken 3 to 5 minutes, turning once, until browned on both sides. Transfer chicken to slow cooker.
- In small bowl, beat balsamic vinegar and honey with whisk. Pour over chicken in slow cooker. Place thyme sprigs around chicken. Cover; cook on High heat setting 3 1/2 to 4 hours or until juice of chicken is clear when thickest part is cut to bone (at least 165°F) and vegetables are tender.
- Remove thyme sprigs, and transfer chicken and vegetables to serving platter; cover and keep warm. Pour cooking liquid into 1-quart saucepan. Cook over medium-high heat 10 to 13 minutes or until the liquid is slightly thickened and reduced to about half. Drizzle over chicken and vegetables, and serve.
Nutrition Facts : Calories 410, Carbohydrate 46 g, Cholesterol 75 mg, Fat 1, Fiber 6 g, Protein 26 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 720 mg, Sugar 16 g, TransFat 0 g
ROAST CHICKEN & STICKY CARROTS
A roast makes a stunning centrepiece for a supper party, and requires very little effort
Provided by Barney Desmazery
Categories Dinner, Main course, Supper
Time 1h45m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/fan 180C /gas 6. Trim the leaves off the carrots. Scrub the carrots if muddy, but leave them whole. Tip them into a roasting tray that will be a snug fit for the carrots with the chicken on top. Halve the lemon and finely chop two of the garlic cloves. Squeeze a little lemon juice over the carrots, then toss in the chopped garlic, cumin seeds, honey, half the butter, plenty of pepper and a little salt.
- Pick the leaves from the parsley and set aside. Push the parsley stalks, the lemon halves, the remaining garlic and the sprig of bay into the cavity of the chicken and season with plenty of pepper and salt if you want to.
- Sit the chicken directly on top of the carrots and smear the remaining butter over the breast. Roast the chicken for 30 mins until starting to brown, then remove from the oven. Lift the chicken onto a board and give the carrots a good stir to make sure they're completely coated in all the juices. Return the chicken to the roasting tray, baste the breast with the juices and continue to roast for a further 40-50 mins until cooked all the way through.
- Lift the chicken onto a board and leave to rest for 10 mins. Meanwhile, roughly chop the reserved parsley leaves. A few mins before serving, place the carrots over a low heat until sizzling, then stir the parsley through the carrots. To serve, sit the chicken either back on top or serve the chicken and the carrots separately
Nutrition Facts : Calories 588 calories, Fat 45 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 3.6 grams carbohydrates, Sugar 1 grams sugar, Fiber 0.1 grams fiber, Protein 42 grams protein, Sodium 0.79 milligram of sodium
HONEY-MUSTARD CHICKEN WITH GLAZED BABY CARROTS
This was a packet dinner I threw together at the last minute. It was very tasty. You can do a zillion things with chicken and this certainly satisfied us! I only made this for two people, but you can add your own personal touch or adjust the ingredients to your own taste.
Provided by VickyJ
Categories Chicken
Time 1h10m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350-375°.
- Marinate the chicken breast in homemade or prepare Italian dressing for at least 30 min to an hour.
- Coat both sides of chicken with salt and pepper, honey and mustard.
- Wrap in foil, poking a few holes with a fork on the top to allow steam to escape.
- Coat carrots in honey.
- Sprinkle with brown sugar, salt, and pepper. Toss to evenly coat.
- Wrap securely in foil, poking holes to allow steam to escape.
- Bake both chicken and carrots packets, side-by-side for 45 minutes, ovens vary. Note: Slice thickest part of chicken, and if juices run clear, it's done.
Nutrition Facts : Calories 436, Fat 18.2, SaturatedFat 4.6, Cholesterol 92.8, Sodium 407.4, Carbohydrate 37.4, Fiber 3.5, Sugar 30.6, Protein 31.8
ROAST CHICKEN BREASTS WITH CARROTS
The secret to tender, juicy, delicious Roast Chicken Breasts with Carrots? Bake them with a mixture of Italian dressing and fresh lemon juice and use young whole carrots for extra flair. Try Roast Chicken Breasts with Carrots for dinner tonight.
Provided by My Food and Family
Categories Home
Time 30m
Yield 4 servings
Number Of Ingredients 8
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.
Nutrition Facts : Calories 220, Fat 5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 65 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 25 g
HOT MUSTARD AND HONEY GLAZED CHICKEN
Asian hot mustard powder is a versatile pantry staple that can quickly transform into a spicy sauce, glaze or dressing. Here, the hot mustard is tamed with sweet honey and balanced by fragrant garlic for a savory glaze that caramelizes on chicken when roasted. Once cooked, the chicken receives a final basting for a fresh burst of spicy flavor. Make a double batch of the glaze, as it also tastes great on pork chops and grilled shrimp. Leftover chicken can quickly become a salad the next day; just chop and toss with spinach or romaine and a simple vinaigrette.
Provided by Kay Chun
Categories dinner, easy, poultry, main course
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat oven to 425 degrees. In a large heatproof bowl, whisk mustard powder with ¼ cup very hot water until well combined; let stand 5 minutes. (The heat of the water will activate and release the mustard's spicy flavor.) Add honey, soy sauce, garlic and 1 teaspoon salt, and whisk to combine. Reserve half of the sauce in a small bowl for basting.
- On a rimmed sheet tray, combine carrots, potatoes and 2 tablespoons of the oil. Season with salt and pepper, toss to evenly coat, and spread in an even layer.
- Rub chicken with the remaining 2 tablespoons oil and season with 1 teaspoon salt and ½ teaspoon black pepper. Add to the large bowl with the sauce and toss to evenly coat, then arrange on top of the vegetables.
- Roast until vegetables are tender and chicken is golden and cooked through, about 30 minutes. Divide chicken and vegetables among plates and baste chicken all over with the remaining sauce. Pour sheet pan juices into a small bowl and skim off any excess fat.
- Spoon over pan juices, garnish with scallions and serve with lemon wedges.
HONEY-GLAZED CARROTS
These sweet, citrusy carrots are an ideal accompaniment to savory, hearty main dishes, like Ebony's stewed chicken and dumplings from the magazine's first food editor, Freda DeKnight. This adaptation streamlines the usage of a pot and baking dish in the original and requires only a single ovenproof skillet. The dish tastes just the same and reflects Ms. DeKnight's commitment to fresh ingredients and vibrants flavors in her cooking.
Provided by Kayla Stewart
Categories vegetables, side dish
Time 40m
Yield 2 to 4 servings
Number Of Ingredients 6
Steps:
- Heat the oven to 350 degrees.
- Fill an ovenproof skillet that can fit the carrots with 1 to 2 inches of water. Bring to a boil over high heat. Add the carrots and add more water if needed to cover the carrots. Reduce the heat to simmer the carrots until they're tender but not soft, about 15 minutes.
- Pour the water out of the skillet, keeping the carrots in the skillet by holding them back with a spatula. Add the juice, honey and butter to the skillet and stir to mix (the butter may not melt all the way). Roll the carrots in the mixture, season them with salt and transfer to the oven.
- Bake, gently rolling the carrots once, until the carrots are glazed, about 15 minutes. Season to taste with salt and sprinkle with parsley.
SLOW-ROASTED CHICKEN WITH HONEY-GLAZED CARROTS AND GINGER
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
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.
ORANGE-GLAZED CHICKEN WITH CARROTS AND BULGUR
Marmalade makes an instant glaze for roast chicken that the whole family will enjoy.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 35m
Number Of Ingredients 7
Steps:
- Preheat oven to 475 degrees. On a large rimmed baking sheet, arrange chicken in a single layer; season with salt and pepper. Roast 10 minutes. Brush with half the marmalade, and rotate sheet. Continue to roast, brushing once more with marmalade, until chicken is browned and cooked through, 10 to 15 minutes more.
- While chicken is roasting, heat oil in a large saucepan over medium-high. Add carrots; season with salt and pepper. Cook, stirring occasionally, until beginning to brown, 8 to 10 minutes. Add bulgur and 1 1/2 cups water; bring to a boil. Cover, and reduce heat to low; cook until bulgur is tender, 10 to 12 minutes. Stir in lime zest and juice; season with salt and pepper. Serve chicken with bulgur.
Nutrition Facts : Calories 646 g, Fat 24 g, Fiber 8 g, Protein 49 g
More about "glazed chicken and carrots recipes"
ROASTED COLORED CARROTS RECIPE : OPTIMAL RESOLUTION LIST
From recipeschoice.com
INDIAN SPICED HONEY ROASTED CARROTS RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
GLAZED CARROTS - SWANSON - CAMPBELL S
From campbells.com
STUFFED ROAST CHICKEN WITH RED POTATO MASH AND MAPLE GLAZED CARROTS
From more.ctv.ca
MAPLE-GLAZED CHICKEN AND CARROTS - MEAL PLANNING …
From mealplanningmommies.com
MAKE AHEAD GLAZED CARROTS RECIPE - CREATE THE MOST AMAZING …
From recipeshappy.com
SLOW-ROASTED CHICKEN WITH HONEY-GLAZED CARROTS RECIPE - BON …
From bonappetit.com
PAN-FRIED CHICKEN WITH GLAZED HERBED CARROTS
From canadianliving.com
HONEY GLAZED CHICKEN AND CARROTS - JULIA'S CUISINE
From juliascuisine.com
SHEET PAN BALSAMIC CHICKEN WITH POTATOES AND CARROTS
From lecremedelacrumb.com
JULIA CHILD'S ROASTED CHICKEN AND GLAZED CARROTS | RECIPE
From rachaelrayshow.com
GLAZED CARROT RECIPES | ALLRECIPES
From allrecipes.com
GLAZED CHICKEN AND CARROTS RECIPE: HOW TO MAKE IT
From stage.tasteofhome.com
SIMPLE MISO CHICKEN WITH GLAZED CARROTS RECIPE TAKES JUST 45 …
From foodnetwork.ca
GLAZED CARROTS - CULINARY HILL
From culinaryhill.com
SWEET SOY GLAZED CHICKEN MEAL KIT DELIVERY | GOODFOOD
From makegoodfood.ca
POMEGRANATE MOLASSES-GLAZED CHICKEN AND CARROTS RECIPE
From myrecipes.com
GLAZED CHICKEN AND CARROTS RECIPE: HOW TO MAKE IT
From preprod.tasteofhome.com
HONEY GLAZED CARROTS - SPEND WITH PENNIES
From spendwithpennies.com
HONEY GLAZED CHICKEN AND CARROTS RECIPE
From crecipe.com
BEST MAPLE CHICKEN & CARROTS RECIPE—HOW TO MAKE MAPLE …
From delish.com
CRISPY, LEMON-GLAZED HERB CHICKEN THIGHS WITH MAPLE GINGER CARROTS
From more.ctv.ca
HARISSA ROASTED CHICKEN & ORANGE-GLAZED CARROTS | FOODLAND
From foodland.ca
LEMON AND GARLIC GLAZED CHICKEN WITH ROASTED CARROTS
From splenda.com
GLAZED CARROTS (& VIDEO!) - BROWN SUGAR GLAZED CARROTS RECIPE
From eatingonadime.com
GLAZED CARROTS - DINNER AT THE ZOO
From dinneratthezoo.com
GLAZED CARROTS | RICARDO
From ricardocuisine.com
ORANGE GLAZED CHICKEN WITH CARROTS AND BULGUR – MARTONE RECIPES
From martonerecipes.com
INSTANT POT SUGAR-GLAZED CARROTS RECIPE - MY EDIBLE FOOD
From myediblefood.com
EASY GLAZED CARROT RECIPE - THE SPRUCE EATS
From thespruceeats.com
GLAZED CARROTS {3 WAYS!} - FAVORITE FAMILY RECIPES
From favfamilyrecipes.com
GLAZED CARROTS RECIPE PIONEER WOMAN - CREATE THE MOST AMAZING …
From recipeshappy.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search