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Prep Time:30 minsAdditional Time:20 minsTotal Time:50 minsServings:8Yield:8 servingsJump to Nutrition Facts
Prep Time:30 minsAdditional Time:20 minsTotal Time:50 minsServings:8Yield:8 servings
Prep Time:30 mins
Prep Time:
30 mins
Additional Time:20 mins
Additional Time:
20 mins
Total Time:50 mins
Total Time:
50 mins
Servings:8
Servings:
8
Yield:8 servings
Yield:
8 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients4poundsbone-in chicken parts or one 4- to 5-pound whole chicken2tablespoonsextra-virgin olive oil, divided4clovesgarlic, minced, divided½teaspoonkosher salt¾teaspoonground pepper, divided2poundssmall carrots, halved lengthwise1 cup chopped fresh herbs, such as basil, parsley, oregano and/or marjoram2tablespoonslemon juice1tablespooncapers, rinsed1teaspoonanchovy paste1tablespoonwater
Cook Mode(Keep screen awake)
Ingredients
4poundsbone-in chicken parts or one 4- to 5-pound whole chicken
2tablespoonsextra-virgin olive oil, divided
4clovesgarlic, minced, divided
½teaspoonkosher salt
¾teaspoonground pepper, divided
2poundssmall carrots, halved lengthwise
1 cup chopped fresh herbs, such as basil, parsley, oregano and/or marjoram
2tablespoonslemon juice
1tablespooncapers, rinsed
1teaspoonanchovy paste
1tablespoonwater
DirectionsPlace 2 rimmed baking sheets in oven; preheat to 500 degrees F.If using a whole chicken, cut into parts (breasts, leg quarters and wings). Cut any chicken breasts in half crosswise. Combine 1 tablespoon oil, half the garlic, salt and 1/2 teaspoon pepper in a small bowl. Rub all over the chicken and under the skin.Remove the pans from the oven and divide the chicken between them. Arrange carrots around the chicken on both pans.Reduce oven temperature to 450 degrees . Roast the chicken and carrots until an instant-read thermometer inserted in the thickest part of a leg without touching bone registers 165 degrees F, 20 to 30 minutes.Meanwhile, combine herbs, lemon juice, capers, anchovy paste, the remaining garlic and 1/4 teaspoon pepper in a food processor. Pulse until finely chopped. With the motor running, slowly add water and the remaining 1 tablespoon oil.Serve the chicken and carrots with the sauce.Originally appeared: EatingWell Magazine, March 2020
Directions
Place 2 rimmed baking sheets in oven; preheat to 500 degrees F.If using a whole chicken, cut into parts (breasts, leg quarters and wings). Cut any chicken breasts in half crosswise. Combine 1 tablespoon oil, half the garlic, salt and 1/2 teaspoon pepper in a small bowl. Rub all over the chicken and under the skin.Remove the pans from the oven and divide the chicken between them. Arrange carrots around the chicken on both pans.Reduce oven temperature to 450 degrees . Roast the chicken and carrots until an instant-read thermometer inserted in the thickest part of a leg without touching bone registers 165 degrees F, 20 to 30 minutes.Meanwhile, combine herbs, lemon juice, capers, anchovy paste, the remaining garlic and 1/4 teaspoon pepper in a food processor. Pulse until finely chopped. With the motor running, slowly add water and the remaining 1 tablespoon oil.Serve the chicken and carrots with the sauce.
Place 2 rimmed baking sheets in oven; preheat to 500 degrees F.
If using a whole chicken, cut into parts (breasts, leg quarters and wings). Cut any chicken breasts in half crosswise. Combine 1 tablespoon oil, half the garlic, salt and 1/2 teaspoon pepper in a small bowl. Rub all over the chicken and under the skin.
Remove the pans from the oven and divide the chicken between them. Arrange carrots around the chicken on both pans.
Reduce oven temperature to 450 degrees . Roast the chicken and carrots until an instant-read thermometer inserted in the thickest part of a leg without touching bone registers 165 degrees F, 20 to 30 minutes.
Meanwhile, combine herbs, lemon juice, capers, anchovy paste, the remaining garlic and 1/4 teaspoon pepper in a food processor. Pulse until finely chopped. With the motor running, slowly add water and the remaining 1 tablespoon oil.
Serve the chicken and carrots with the sauce.
Originally appeared: EatingWell Magazine, March 2020
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Nutrition Facts(per serving)263Calories11gFat11gCarbs30gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
