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Roast Chicken 101 With Honeyed Carrots

July 28, 2014 Filed Under: Recipes

Here’s a very basic recipe for roast chicken, written by Bonnie Stoilkovich from Zuma Organic. Be sure to save the chicken carcass for a soup coming up that is out of this world good. Keep it in a freezer-safe zip lock until ready to use.

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Roast Chicken 101 with Honeyed Carrots

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Ingredients

Scale
  • Whole, or 1/2 chicken
  • Salt, to taste
  • Pepper, to taste
  • 6 carrots, sliced into 1/2 inch rounds
  • 3 tbsp butter
  • 2 tbsp agave nectar or honey
  • 2 tbsp parsley

Instructions

For the Chicken

  1. Preheat oven to 450 degrees.
  2. Wash your chicken, and pat dry with paper towels.
  3. Salt and pepper chicken, adding other seasonings such as rosemary if desired.
  4. Roast for 45 minutes. It does not need to be on a rack of any kind! Thermometer, inserted in thickest part of thigh meat – not touching bone – should read 165 degrees or slightly higher. Check this when you take it out after 45-60 minutes.
  5. Remove from oven and allow to stand 15 minutes before serving.

For the Honey Carrots

  1. While the chicken is cooking, melt butter in a skillet and add the carrots. Cook at medium heat for about 8 minutes. Add the agave, parsley, salt & pepper. Toss to coat. Cook for another 2-3 minutes. A nice brown coating should form on the carrots. Turn off heat and set aside until ready to serve.

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