Roasted Chicken With Hot Honey Carrots

• Details
• Ingredients
• Directions
• Additional Resources

A recipe by Melissa Clark from NYT Cooking: its ingredients and steps as published. The introduction, tips, photos and reader notes are on the original.

§Details

• ⏲️ Prep time: 10 minutes
• 🍳 Cook time: 45 minutes
• ⏱️ Total time: 55 minutes
• 🍽️ Servings: 4 to 6

§Ingredients

• 2 ½ pounds bone-in, skin-on chicken thighs and drumsticks
• 1 ¼ teaspoons fine sea salt, plus more as needed
• 5 garlic cloves, smashed and peeled
• ¼ cup extra-virgin olive oil, plus more as needed
• 2 tablespoons fresh lemon juice, plus more for serving
• 2 tablespoons sweet paprika
• 1 ½ pounds carrots, cut into ¾-inch pieces
• 6 thyme or oregano sprigs
• 1 ½ tablespoons hot honey (or regular honey mixed with a big pinch of cayenne)
• 1 small red onion, halved and thinly sliced into half-moons
• 1 teaspoon fennel or coriander seeds, coarsely crushed (or use ½ teaspoon each)
• ½ cup chopped fresh basil, mint, cilantro, dill or a combination

§Directions

1. Heat the oven to 425 degrees. Line a sheet pan with parchment paper if you like (this helps with clean up). Season chicken all over with ¼ teaspoon salt.
2. Finely grate 1 garlic clove and put in a small bowl. Stir in the olive oil, lemon juice and paprika.
3. Put the chicken on the prepared pan and pour or smear the garlic mixture all over it, tossing to coat. Arrange the pieces skin-side up.
4. Add the carrots, remaining 4 garlic cloves and the thyme sprigs to the pan, spreading everything out around the chicken. Season carrots lightly with salt and drizzle with a little more olive oil. Transfer pan to the oven and roast for 20 minutes.
5. Drizzle chicken and carrots with honey. Stir the onions and fennel seeds into the carrots, but don’t disturb the chicken. Drizzle everything with a little more oil. Continue to roast until the chicken is golden, and the onions and carrots are tender, 20 to 25 minutes longer.
6. Transfer chicken to plates. Stir the vegetables in the pan, scraping up all the delicious browned bits from the bottom. Taste and add salt, if needed, and a squeeze of fresh lemon juice, if you like. Top with herbs and serve.

§Additional Resources

The original recipe at cooking.nytimes.com

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