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Roasted Chicken with Carrots

May 12, 2010

We had a ton of carrots from our Farmhouse Delivery bushels, so I looked for a recipe that would use up a bunch of them. My How To Cook Everything app in my iPhone came to the rescue with this recipe. (By the way, if you don’t already have this app, BUY IT. I got it for $1.99 as an introductory thing, and it’s worth so much more… its basically the whole cookbook – which I don’t have – searchable and grocery-listable and fun.)

I dunno why the chicken didn’t brown… I didn’t want to overcook it and dry it out just to brown the skin. It was still yummy, though… the skin seemed to lock in all the juices, and we just peeled it off as we ate (because it was quite skinn-y). We had a ton of leftovers, so I used the chicken pieces in a soup that I’ll post later.

Roasted Chicken with Carrots

Preheat oven to 450F. Drizzle olive oil in a large baking dish or roasting pan. Lay the carrots in (we kept most of ours whole, because they were little and cute), then drizzle with more olive oil and salt and pepper. Bake for 10 minutes.

Place the chicken pieces on top of the carrots (we used thighs and legs), and sprinkle with salt and pepper. Spoon some of the olive oil from the bottom of the pan over the chicken. Bake about 15 minutes, then repeat the olive oil baste, and turn the pan around. Bake about 15 minutes more, or until chicken juices run clear.

Sprinkle with freshly chopped parsley, and serve with a lemon wedge.

From the How to Cook Everything iPhone App.

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