Roasted Chicken, Carrots, and Shallots

chicken-carrots-shallots
Photo by Paul Sirisalee
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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 561 calories
    • Fat 34 g
    • Sat Fat 8 g
    • Cholesterol 140 mg
    • Sodium 724 mg
    • Protein 41 g
    • Carbohydrate 24 g
    • Sugar 10 g
    • Fiber 5 g
    • Iron 3 mg
    • Calcium 78 mg

Heat oven to 450° F with the rack in the highest position.Toss the chicken, carrots, shallots, 1 tablespoon of the oil, and ½ teaspoon each salt and pepper on a rimmed baking sheet.Roast, tossing the vegetables once, until the internal temperature of the thickest piece (avoiding the bone) registers 165° F, 25 to 30 minutes.Meanwhile, combine the chives, vinegar, the remaining 2 tablespoons of oil, and ½ teaspoon salt in small bowl.Serve the chive sauce over the chicken and vegetables.

Ingredients

  1. Check 8 bone-in, skin-on chicken thighs (2 1/2 pounds total)
  2. Check 1 1/2 pounds carrots, chopped
  3. Check 6 shallots, quartered
  4. Check 3 tablespoons olive oil
  5. Check kosher salt and black pepper
  6. Check 1/4 cup chopped chives
  7. Check 2 tablespoons white wine vinegar

Directions

  1. Heat oven to 450° F with the rack in the highest position.
  2. Toss the chicken, carrots, shallots, 1 tablespoon of the oil, and ½ teaspoon each salt and pepper on a rimmed baking sheet.
  3. Roast, tossing the vegetables once, until the internal temperature of the thickest piece (avoiding the bone) registers 165° F, 25 to 30 minutes.
  4. Meanwhile, combine the chives, vinegar, the remaining 2 tablespoons of oil, and ½ teaspoon salt in small bowl.
  5. Serve the chive sauce over the chicken and vegetables.