LEMON HONEY GLAZED CARROTS
Baby carrots cooked in a honey, butter, ginger, and lemon glaze. This goes really well with peppercorn steak and cheesecake.
Provided by VVMYRSS
Categories Side Dish Vegetables Carrots Glazed Carrot Recipes
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Bring carrots and enough water to cover to a boil in a saucepan; reduce heat to medium-high and continue to simmer until carrots are tender, about 10 minutes. Drain and set aside.
- Melt butter in a large skillet over low heat; stir in honey. Add lemon juice and ginger. Increase heat to medium and stir in carrots until well coated. Continue cooking until thickened, about 5 minutes more.
Nutrition Facts : Calories 182 calories, Carbohydrate 20.4 g, Cholesterol 30.5 mg, Fat 11.7 g, Fiber 3.3 g, Protein 0.9 g, SaturatedFat 7.3 g, Sodium 169.7 mg, Sugar 16.2 g
EASY ONE-SKILLET CHICKEN THIGHS WITH CARROTS
Chicken thighs and carrots are cooked on top of the stove, making a hearty dish for any time of year, especially if you prefer not to heat up the oven. Serve with fresh broccoli, green peas, or a salad, along with some good bread to get every last drop of the tasty sauce.
Provided by Bibi
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 55m
Yield 6
Number Of Ingredients 11
Steps:
- Blot chicken thighs with paper towels and sprinkle with salt and pepper.
- Melt butter with olive oil in a 12-inch skillet over medium heat. Place chicken thighs in the hot oil and cook until browned, about 4 minutes per side. Remove chicken from the skillet and keep warm.
- Add carrots, onion, and minced garlic to the same skillet, stirring to coat with pan drippings. Season with salt and pepper and cook for about 2 minutes. Nestle browned chicken thighs into the vegetables, pour wine and 2 tablespoons water over everything, and cook for an additional 2 minutes.
- Cover, reduce heat to low, and simmer until carrots are fork-tender and chicken juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken and vegetables from the skillet with a slotted spoon.
- Combine cornstarch and 1 tablespoon water in a small bowl, stirring to dissolve any lumps. Add slurry to the drippings in the skillet and bring to a boil, stirring constantly; cook until thickened, 3 to 5 minutes.
- Pour sauce over chicken pieces and vegetables and sprinkle with fresh parsley to serve.
Nutrition Facts : Calories 248.7 calories, Carbohydrate 10.6 g, Cholesterol 53.1 mg, Fat 15.7 g, Fiber 2.5 g, Protein 12.6 g, SaturatedFat 5.1 g, Sodium 120.2 mg, Sugar 4.6 g
HONEY LEMON CHICKEN
When I told our 12-year-old daughter, Amanda, That we were grilling chicken, she asked to make a marinade. Now we use her combination of honey, lemon, garlic and seasonings every time we grill chicken. -Tamara McFarlin Mondovi, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first 10 ingredients. Pour 2/3 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for at least 4 hours or overnight. Cover and refrigerate the remaining marinade., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill chicken, uncovered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until a thermometer reads 170°, basting occasionally with reserved marinade.
Nutrition Facts : Calories 179 calories, Fat 3g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 515mg sodium, Carbohydrate 14g carbohydrate (12g sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges
SUNNY'S ROASTED ROSEMARY AND THYME CHICKEN, CARROTS AND POTATOES
Steps:
- Preheat the oven to 450 degrees F.
- On a large baking sheet with sides, add half the lemon slices to half of the sheet and arrange the chicken skin-side up over them. Drizzle with olive oil and season generously with salt and pepper. Hit the chicken with a few dashes of paprika, then move on to the other half of the sheet. Add the potatoes and carrots cut-side down to the empty half of the sheet. Top everything with the thyme and rosemary, then drizzle with olive oil and sprinkle with salt and pepper. Over the portion of the baking sheet with the chicken, add the remaining lemon slices and season again with salt, pepper and paprika.
- Roast until the chicken is cooked through, about 40 minutes. Discard the rosemary, thyme and lemon slices. Remove the chicken from the sheet and cover gently with aluminum foil (no need to crimp the edges, just lay it over it until ready to serve).
CHICKEN WITH LEMON, HONEY AND CARROTS
This is a very tasty chicken dish! Throw in some canned, drained or fresh sauteed mushrooms. Be certain to use only low-sodium chicken broth for this. Make sure you have a large enough skillet to hold the chicken and carrots, I make this on my large electric skillet. You will love this!
Provided by Kittencalrecipezazz
Categories Chicken
Time 1h25m
Yield 3-4 serving(s)
Number Of Ingredients 12
Steps:
- In a small bowl or cup mix together 1-1/2 teaspoons salt, paprika, cinnamon and black pepper; rub into chicken pieces.
- Heat oil in a skillet and brown the chicken pieces in two batches, turning once; transfer to a plate.
- Leave some oil in the skillet and add in onions and carrots and 1/2 teaspoon salt and pepper to taste; cook over medium heat, stirring occasionally until onions are softened and just beginning to brown (about 8 minutes).
- Add in 2 tablespoons garlic and cook for about 1 minutes, stirring occasionally.
- Return the chicken (skin sides up) to the skillet, tossing the onions and carrots around the chicken.
- Stir the water or broth, lemon juice and honey together until blended, and add to the skillet; cook over medium heat, covered until chicken is fully cooked and the carrots are tender (about 25-30 minutes).
- Season with more salt to taste if desired.
- Delicious!
Nutrition Facts : Calories 857.3, Fat 55.7, SaturatedFat 13.8, Cholesterol 207, Sodium 303.7, Carbohydrate 35.7, Fiber 5.7, Sugar 21.2, Protein 53.9
SWEET-AND-SOUR CHICKEN THIGHS WITH CARROTS
Steps:
- Pat chicken dry. Stir together 1 1/2 teaspoons salt with paprika, cinnamon, and pepper and rub onto chicken.
- Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken in 2 batches, turning over once, about 10 minutes per batch. Transfer chicken as browned to a plate.
- Discard all but 3 tablespoons fat from skillet, then add onion and carrots. Sprinkle with remaining 1/2 teaspoon salt and pepper to taste and cook over moderate heat, stirring occasionally, until onion is softened and beginning to brown, 8 to 10 minutes. Add garlic and cook, stirring occasionally, 1 minute.
- Return chicken, skin sides up, to skillet, nestling it into vegetables. Stir together water, lemon juice, and honey until blended and add to skillet, then cook over moderately low heat, covered, until chicken is cooked through and carrots are tender, 25 to 30 minutes. If necessary, skim fat from sauce, then add salt to taste. Sprinkle with herbs just before serving.
CROCK POT LEMON CHICKEN WITH CARROTS
I love Crock pot recipes, and this one looks like a real winner! It's supposed to have a great sweet and sour flavor. I plan on trying this soon using boneless, skinless breasts. I found this on another website, and the serving size is an estimate.
Provided by Kree6528
Categories One Dish Meal
Time 8h15m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Place onions and carrots in bottom of 3-4 quart crock pot; top with chicken thighs.
- Combine remaining ingredients except for cornstarch and 3 Tbsp water in small bowl and blend well; pour into crock pot.
- Cover and cook on low for 8-9 hours until chicken is tender.
- Remove chicken from crock pot and shred, using two forks; return to crock pot.
- In small bowl, combine cornstarch and 3 Tbsp water and blend well; add to crock pot along with shredded chicken.
- Stir and cook on high for 15-20 minutes until liquid is thickened.
- Serve over hot cooked rice or couscous.
Nutrition Facts : Calories 325.4, Fat 4.3, SaturatedFat 1.1, Cholesterol 85.9, Sodium 604.7, Carbohydrate 51.4, Fiber 1.8, Sugar 42.2, Protein 21.4
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ROAST CHICKEN WITH ROSEMARY, LEMON, AND HONEY
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Estimated Reading Time 2 mins
- Preheat oven to 375°. Line a large roasting pan with 3/4 of rosemary sprigs. Place chickens on top.
- Whisk 1/2 cup oil, lemon juice, and honey in a small bowl to blend. Using your hands and beginning at the neck end of chicken, gently lift skin away from breast. Under skin of each chicken, rub 1/4 cup lemon mixture into meat. Drizzle remaining lemon mixture all over outside of chickens.
- Place 1 lemon half and 1 shallot inside each chicken cavity; stuff with remaining rosemary sprigs, dividing equally. Season chickens all over with salt and pepper. Place remaining shallots around chickens; arrange 4 lemon rounds on top of each chicken. Drizzle shallots and lemon rounds with remaining 2 Tbsp. oil.
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4.9/5 (9)Calories 225 per servingCategory Dinner
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