Roast Chicken Dinner With Carrots And Shallots
Serves: 2
Floy Nolan
1 January 1970
Based on User reviews:
50
Spice
57
Sweetness
42
Sourness
42
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
3 small
Shallot (bulbs, peeled)2 large
Orange Peel (strips)3 small
Rosemary (sprigs)1 cup
Virgin Olive Oil (extra)1 tsp
Sea SaltDirections:
1
Preheat the oven to 425 degrees F
2
Toss together the carrots, shallots, orange peel, rosemary and 2 tablespoons of the olive oil and the olives
3
Season with 1/4 teaspoon salt and a pinch of black pepper
4
Scatter the vegetables in a single layer on a baking sheet or roasting pan
5
Toss together the remaining olive oil, salt, pepper and paprika with the chicken pieces
6
Place the chicken between the vegetables on the baking sheet and roast until the chicken is just cooked through but still juicy, and the carrots are fork tender, 40 minutes
7
Serve with a large green salad, and farro or spelt, or a slice of rustic whole-grain bread