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Prep time
25 minutes
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Cook time
1 hour 15 minutes
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Serves
2 (with leftovers)
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Ingredients
- For the Roasted Chicken and Olives
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6
bone in, skin on chicken thighs
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1 pint
Castlevetrano or Cerignola olives (pits intact)
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1
whole lemon
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3-4
medium Yukon Gold potatoes, thickly sliced
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1-2
peeled shallots, sliced in 2 halves each
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a few
drizzles of good extra virgin olive oil
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one teaspoon
(or so) crushed fennel seeds
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salt and freshly ground black pepper
- Honey Roasted Carrots
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8-10
medium sized carrots, sliced lengthwise
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3 tablespoons
(or thereabouts) honey
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2 tablespoons
apple cider vinegar
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a few
sprigs fresh Thyme
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about
one tablespoon cumin seeds
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a
drizzle of extra virgin olive oil
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salt and freshly ground black pepper
Directions
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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.
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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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