Fall Scented Chicken and Roast Carrots

Serves 4


Fall Scented Chicken

  • 4 pieces bone-in chicken thighs (legs attached)
  • 2 tbs. Grape seed oil, divided
  • 3 sprigs fresh rosemary (2 chopped finely)
  • 7 sprigs fresh thyme (4 finely chopped)
  • 12 Yukon gold potatoes
  • 8 shallots, peeled and halved through the root
  • sea salt and fresh black pepper to taste

Roasted Carrots

  • 2.2 lbs. of tri-color carrots
  • 1 tsp. cumin
  • 1 tsp. ginger powder
  • 1 tsp. cinnamon
  • 1 tsp. fennel seeds
  • 1-2 tbs. grape seed oil
  • ½ cup dried figs (cut into strips)
  • ½ cup dates (cut into strips)
  • olive oil for drizzle

Heat oven to 400F. In a large roasting pan, dress chicken with 1 tbs. of Grape seed oil. Season with chopped rosemary, thyme, sea salt and fresh black pepper. Toss potatoes and shallots with remaining oil and some sea salt and black pepper. Add to roasting pan with chicken. Bundle rosemary sprigs and thyme sprigs and toss them into the pan with the other ingredients. Roast 45-50 minutes until the skin is crispy. Prepare the carrots, first cut them into spears.

Prepare a lined baking sheet with parchment paper. Place the carrots in a bowl and sprinkle with spices and drizzle with oil. Toss to coat evenly and then place on baking sheet in a single layer. Put in oven with chicken and let cook for 45-50 minutes until golden brown and caramelized. Remove from oven to let cool. Place in serving dish with dried dates, figs. Drizzle again with olive oil. *We recommend making extra carrots to have for breakfast the next morning with poached eggs*



Sign up to receive our newsletter