It has been quite awhile since I posted a recipe and I came up with a new one over the weekend.
Oven-Roasted Garlic Chicken and Carrots
Serves four
Ingredients:
Chicken pieces (I used 3 drumsticks, three thighs, three breasts)
Baby Carrots (approximately 25 pieces)
1/4 cup Extra Virgin Olive Oil
1/4 tsp sea salt
1/4 tsp freshly ground black pepper
1 tbs dried parsley
4 tbsp crushed garlic (jarred or fresh garlic through garlic press)
Preparation:
Wash and pat dry chicken with paper towels
In a Ziploc freezer bag combine all ingredients above except for the baby carrot pieces. Mix thoroughly and leave in refrigerator for a minimum of 2 hours or more (overnight works well!) Turn bag over at least once halfway though marinating.
Preheat oven to 350 degrees. Spray with PAM olive oil spray a large glass Pyrex baking dish and evenly distribute the baby carrots across the bottom. Place the chicken skin side up and lightly sprinkle some additional parsley across the top.
Bake for 50 minutes raising heat to 450 for the last 10. Chicken skin should be crispy upon removal.
Serve with Salad or your choice of side dish.
Variations: Any oven friendly veggies could be used here such as broccoli or onions, or a mixture! Skinless chicken can also be used.
Oven-Roasted Garlic Chicken and Carrots
Serves four
Ingredients:
Chicken pieces (I used 3 drumsticks, three thighs, three breasts)
Baby Carrots (approximately 25 pieces)
1/4 cup Extra Virgin Olive Oil
1/4 tsp sea salt
1/4 tsp freshly ground black pepper
1 tbs dried parsley
4 tbsp crushed garlic (jarred or fresh garlic through garlic press)
Preparation:
Wash and pat dry chicken with paper towels
In a Ziploc freezer bag combine all ingredients above except for the baby carrot pieces. Mix thoroughly and leave in refrigerator for a minimum of 2 hours or more (overnight works well!) Turn bag over at least once halfway though marinating.
Preheat oven to 350 degrees. Spray with PAM olive oil spray a large glass Pyrex baking dish and evenly distribute the baby carrots across the bottom. Place the chicken skin side up and lightly sprinkle some additional parsley across the top.
Bake for 50 minutes raising heat to 450 for the last 10. Chicken skin should be crispy upon removal.
Serve with Salad or your choice of side dish.
Variations: Any oven friendly veggies could be used here such as broccoli or onions, or a mixture! Skinless chicken can also be used.
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