There is a feast for dinner tonight. The chicken is tender and cooked to perfection and the tiny carrots are delicious with the sweet taste of caramelized onions. I hope that you will try this and tell me how you liked it.
Roasted Parsley Chicken with Herb Butter
4 chicken breast halves with skin-on
salt and pepper to taste
1 Tablespoon olive oil
For the basting butter:
2 Tablespoons parsley, chopped
2 Tablespoons melted butter
2 Tablespoons olive oil
1 teaspoon minced garlic
For the compound butter:
1/2 stick unsalted butter, room temp
1 Tablespoon parsley, chopped
1 Tablespoon fresh chives, chopped
2 teaspoons shallot, minced
1. Preheat the oven to 400 degrees.
2. In a small bowl, mix up the ingredients for the basting butter and set aside.
3. Season the chicken breasts liberally with the salt and fresh ground pepper on both sides. In a large skillet, over medium heat…pour the olive oil and place 2 of the chicken breasts, skin side down. Sear them until the skin is nice and brown, turn over and sear the other side. This should take about 6-8 minutes. Remove chicken breasts to a roasting pan and repeat with the remaining 2 chicken breasts. Place in the roasting pan skin side up. Pour any of the pan juices over the pieces of chicken. Baste each piece of chicken with your prepared basting butter and place in the oven to roast for 30 minutes or until the inside temp measures 160 degrees in the thickest part.
4. While this is cooking, mix up your compound butter in a small bowl. It will only take a few minutes to do this. Do not melt the butter…you want it to be room temperature.
5. When the chicken is ready, transfer to a serving platter and cover with foil. Let it rest for about 5 minutes. You can serve the chicken breast whole, or slice it from the bone. Top each serving with 1 Tablespoon of the compound parsley butter and serve.
Brown Sugar-Glazed Carrots
1 pound baby carrots
1 teaspoon salt, divided
2 Tablespoons butter
1/2 cup diced onion
2 Tablespoons brown sugar
2/3 cup apple cider
1/2 teaspoon pepper
1. Cook the carrots in boiling water with 1/2 teaspoon of the salt for about 10 minutes or until at the crisp-tender stage. Drain them and rinse with cold water in a colander. Let them sit to finish draining.
2. In a large saucepan, melt the butter over medium heat and add the onions. Cook until they are a golden brown, then add the brown sugar and stir constantly for about 5 minutes. Add the apple cider and cook for about 10 minutes. Add the cooked carrots and remaining 1/2 teaspoon salt and the pepper, and cook until most of liquid is evaporated. Serve with your chicken for the most delicious meal.