Baked Chicken Thighs with Charred Carrots

Total Time:
2 hr 5 min
Prep:
5 min
Cook:
2 hr

Yield:
6 servings

Ingredients
  • 6 chicken thighs
  • Salt, pepper and nutmeg
  • 2 large, sweet, juicy carrots, julienned
  • 2 tablespoons chopped parsley
  • 1 teaspoon butter
  • Chicken demi-glace sauce
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.


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