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Recipe courtesy of David Rosengarten

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Total:: 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.

My Private Notes

Name: Baked Chicken Thighs with Charred Carrots
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT2H0M0.000S
Total time: P0Y0M0DT2H5M0.000S
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