Recipe courtesy of David Rosengarten
Total:
2 hr 5 min
Active:
5 min
Yield:
6 servings
Level:
None

Ingredients

Directions

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.

IDEAS YOU'LL LOVE

Teriyaki Chicken Thighs

Recipe courtesy of Ellie Krieger

Baked Chicken Breasts With Parmesan Crust

Recipe courtesy of Ted Allen

Twice Baked Potato Casserole

Recipe courtesy of Ree Drummond

Cinnamon Baked Doughnuts

Recipe courtesy of Ina Garten

Oven-Baked Salmon

Recipe courtesy of Kathleen Daelemans

The Baked Potato

Recipe courtesy of Alton Brown

Baked Apricot Rosemary Chicken

Recipe courtesy of Trisha Yearwood

Sticky Baked Chicken Wings

Recipe courtesy of Giada De Laurentiis

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking