Recipe courtesy of David Rosengarten

Baked Chicken Thighs with Charred Carrots

  • Total: 2 hr 5 min
  • Prep: 5 min
  • Cook: 2 hr
  • Yield: 6 servings
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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

  1. 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.
  2. 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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