Pan Roasted Chicken With Carrots And Almonds Recipes

Steps:

• Preheat oven to 425°. In a large bowl, combine potatoes, onion, oil, garlic, 3/4 teaspoon salt, 1/2 teaspoon rosemary and 1/2 teaspoon pepper; toss to coat. Transfer to a 15x10x1-in. baking pan coated with cooking spray., In a small bowl, mix paprika and the remaining salt, rosemary and pepper. Sprinkle chicken with paprika mixture; arrange over vegetables. Roast until a thermometer inserted in chicken reads 170°-175° and vegetables are just tender, 35-40 minutes., Remove chicken to a serving platter; keep warm. Top vegetables with spinach. Roast until vegetables are tender and spinach is wilted, 8-10 minutes longer. Stir vegetables to combine; serve with chicken.

Steps:

• Heat oven to 350°F.
• Spread garlic onto bottom of 13x9-inch baking dish sprayed with cooking spray; top with carrots and chicken.
• Mix dressing and lemon juice until blended; pour over chicken and carrots. Sprinkle with parsley, thyme and pepper.
• Bake 18 to 20 min. or until chicken is done (165°F), turning chicken and spooning pan juices over chicken and carrots after 10 min.
• Serve chicken and carrots topped with pan juices.

Steps:

• Arrange one oven rack at the top and one at the bottom of the oven. Place a baking sheet on the bottom rack and heat the oven to 425 degrees.
• In large bowl, stir together 2 tablespoons olive oil with the five-spice powder, garlic and 1 teaspoon salt. Add the carrots and toss to coat. Transfer carrots to the hot baking sheet and arrange in an even layer and roast, on the bottom rack, until the carrots are tender and browned all over, 20 to 25 minutes, flipping halfway through.
• While carrots are roasting, toast almonds on a separate baking sheet, on the top rack, until golden brown, 7 to 8 minutes. Allow to cool, then finely chop and transfer to a large bowl or serving platter. Add the chives, vinegar, ginger and remaining olive oil to the almonds, and season with salt. Add roasted carrots and toss to coat. Serve hot.

Steps:

• 1. Preheat the oven to 425°F.
• 2. Arrange the carrots and onion in a single layer on a greased baking sheet. (I also added a baby beet, peeled and halved).
• 3. Slice the top off a head of garlic; discard the top and place on the tray.
• 4. Drizzle 2 tablespoons of olive oil over the vegetables; season with the rosemary, and salt and pepper.
• 5. Top with the chicken thighs. Rub each thigh with 1 teaspoon olive oil; season with salt and pepper.
• 6. Roast in the oven until the chicken skin is golden and the carrots are tender, 15 to 25 minutes.
• 7. To serve, divide the vegetables and chicken thighs among four plates.
• Note: Candidly, I actually had already cooked chicken, which I plopped on top to give you an idea of how this looks, so your chicken will likely look different. The time to cook will depend on how large your carrots are - I halved lengthwise some of the larger ones, mine took about 25 minutes to get tender. Test chicken to make sure it's done - thighs vary so much in size. I made only half the recipe.