Paul Sirisalee
Hands-On Time
15 Mins
Total Time
45 Mins
Serves 4

How to Make It

Step 1

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

Step 2

Toss the chicken, carrots, shallots, 1 tablespoon of the oil, and ½ teaspoon each salt and pepper on a rimmed baking sheet.

Step 3

Roast, tossing the vegetables once, until the internal temperature of the thickest piece (avoiding the bone) registers 165° F, 25 to 30 minutes.

Step 4

Meanwhile, combine the chives, vinegar, the remaining 2 tablespoons of oil, and ½ teaspoon salt in small bowl.

Step 5

Serve the chive sauce over the chicken and vegetables.

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