Rating: 3.5 stars
38 Ratings
  • 5 star values: 8
  • 4 star values: 14
  • 3 star values: 11
  • 2 star values: 4
  • 1 star values: 1
Lindsay Hunt

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Credit: Paul Sirisalee

Recipe Summary

hands-on:
15 mins
total:
45 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 450° F with the rack in the highest position.

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  • 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.

Nutrition Facts

561 calories; fat 34g; saturated fat 8g; cholesterol 140mg; sodium 724mg; protein 41g; carbohydrates 24g; sugars 10g; fiber 5g; iron 3mg; calcium 78mg.
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