Olive Oil-Roasted Chicken With Caramelized Carrots

Olive Oil-Roasted Chicken With Caramelized Carrots
Recipe Date:
March 18, 2020
Serving Size:
Cook Time:
Imperial (US)
  • 2 lbs whole chicken legs, or bone-in, skin-on drumsticks or thighs
  • Kosher salt and black pepper
  • 1 bunch small, thin carrots, preferably with their green tops
  • 2 heads garlic, left unpeeled and halved crosswise to expose the cloves
  • 1 lemon, thinly sliced, seeds removed
  • 1/2 bunch oregano, plus more leaves, for garnish
  • 1 cup olive oil

Pairing Notes: The caramelization of the lemons and carrots play beautifully with the bright cranberry and tart cherry flavors in the Pinot.

Chef's Tip: If you have a farmer's market nearby, freshly harvested carrots make a big difference in this meal.

Recipe link  

Recipe courtesy of Alison Roman and the New York Times. Photo courtesy of Michael Graydon & Nikole Herriott for The New York Times. Prop Stylist: Kalen Kaminski. https://cooking.nytimes.com/recipes/