Roast Chicken Thighs with Olives and Honeyed Carrots

February  9, 2014
0 Ratings
  • Prep time 25 minutes
  • Cook time 1 hour 15 minutes
  • Serves 2 (with leftovers)
What You'll Need
  • For the Roasted Chicken and Olives
  • 6 bone in, skin on chicken thighs
  • 1 pint Castlevetrano or Cerignola olives (pits intact)
  • 1 whole lemon
  • 3-4 medium Yukon Gold potatoes, thickly sliced
  • 1-2 peeled shallots, sliced in 2 halves each
  • a few drizzles of good extra virgin olive oil
  • one teaspoon (or so) crushed fennel seeds
  • salt and freshly ground black pepper
  • Honey Roasted Carrots
  • 8-10 medium sized carrots, sliced lengthwise
  • 3 tablespoons (or thereabouts) honey
  • 2 tablespoons apple cider vinegar
  • a few sprigs fresh Thyme
  • about one tablespoon cumin seeds
  • a drizzle of extra virgin olive oil
  • salt and freshly ground black pepper
  1. Preheat oven to 375. Toss chicken, olives, shallot, potatoes, and spices in a casserole dish. Season with salt and pepper and squeeze half the lemon over. Drizzle with a good amount of olive oil and stir to coat. Cover the dish with aluminum foil and roast for about 30 mins covered. Remove cover and roast an additional 15-20 minutes until chicken is cooked through and sticky and browned, and potatoes are done. (if you notice there is not enough moisture in the dish you can always add a bit of chicken stock to the pan during cooking) Squeeze the other half of the lemon over all.
  2. Mix carrots together with the honey, vinegar, thyme, and cumin seeds and place in a casserole dish. Season with salt and pepper. Roast next to the chicken and serve along side. Drizzling olive oil over at the finish- and a bit of crunchy sea salt to complete.
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