Chicken with Herbs and Glazed Carrots
⏳ Time
1 hour
🥕 Ingredients
12
🍽️ Servings
4
Description
Chicken with Herbs and Glazed Carrots
Ingredients
- Olive Oil - 5 tablespoons
- Chicken Thighs - 21.2 oz
- Turmeric - a pinch
- Butter - 1.8 oz
- Rosemary - ½ tablespoon
- Turnips - 2 pieces
- Thyme - to taste
- Sugar - 2 teaspoons
- Bay leaf - 3 pieces
- Meyer Lemon Juice - 1 tablespoon
- Salt - a pinch
- Ground Black Pepper - a pinch
Step by Step guide
Step 1
Wash the chicken thighs well and dry them. On a cutting board, sprinkle a teaspoon of salt, a pinch of pepper, rosemary, thyme, and turmeric. Coat the meat well in the herb mixture and place it in a skillet with olive oil. Fry for 5–7 minutes over medium heat. Then, brush the meat with butter and place it in a preheated oven at 392°F for 50 minutes.
Step 2
Wash and peel the carrots. Cut them into 3 cm thick rounds. Boil with a pinch of salt, 2 teaspoons of sugar, a bit of thyme, 2 tablespoons of olive oil, and bay leaves.
Step 3
Brush the cooked carrots with butter, add a little more salt, drizzle with lemon juice, and serve on the same plate as the cooked meat.
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