Rating: 4.5 stars
7 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

The warm spices of this one-pan dinner complement the roasted carrots.

Amy Machnak
This Story Originally Appeared On sunset.com

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Credit: Annabelle Breakey; Styling: Kevin Crafts

Recipe Summary test

total:
45 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°. In a medium bowl, mix chicken with 2 tbsp. oil, the spices, and 1/2 tsp. salt.

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  • Heat remaining 1 tbsp. oil in a large ovenproof frying pan or cast-iron skillet over medium-high heat. Cook chicken skin side down until skin is crisped, about 4 minutes; transfer to a plate.

  • Add carrots to pan and cook, stirring often, until starting to soften, about 4 minutes. Add raisins, almonds, and remaining 1/2 tsp. salt. Set chicken skin side up on top of carrots.

  • Roast until carrots are browned and chicken is cooked through, about 20 minutes.

  • *Rainbow carrots, sold at farmers' markets and some supermarkets, taste just like regular carrots but add a mix of bright colors.

Nutrition Facts

417 calories; calories from fat 58%; protein 19g; fat 27g; saturated fat 4.7g; carbohydrates 27g; fiber 5.2g; sodium 548mg; cholesterol 58mg.
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