The Recipes

Roasted Chicken and Citrus-Honey Carrots

Oh, chicken, the long-neglected and mistreated kitchen staple.  Trust me, if you keep the skin and bone on even a bland chicken breast, you will fare just fine.  In fact, this humble lil' protein may soon become one of your go-to proteins if you prepare it as followed, aka juicy, succulent, and nowhere near your great-grandmama's dried out chicken.

Note: I haven't included the cost of the parsley here, as I'm assuming you have it on hand and can spare a few leaves for garnish.

Roasted Chicken and Citrus-Honey Carrots


- 1 bone-in, skin-on chicken breast
- 2 carrots, peeled and sliced on the diagonal
- 1 T. cumin
- 1 T. honey
- 1 clove garlic, minced
- 2 T. butter at room temperature
- salt
- pepper
- olive oil

- a few leaves of parsley, torn for garnish

Preheat the oven to 350 degrees.

Toss the carrots with the cumin, honey and olive oil.  Season with salt and pepper.  Place in the oven and roast for 30-35 minutes.

Meanwhile, mix the butter together with the garlic.  Using your index finger, loosen the skin on the chicken breast.  Stuff the garlic butter under the skin and massage it thoroughly to make sure it reaches the entire piece of chicken.  Season the chicken with salt and pepper.

Heat 1 T. of olive oil in an oven-safe pan.  Add the chicken skin-side down.  Let a brown crust develop, usually 3-4 minutes, then flip the chicken and transfer it to the oven.  Roast for 20-25 minutes.  If you are worried about the chicken being cooked through, use a meat thermometer and make sure it is 165 degrees.  If you are a more seasoned cook, make sure the juices of the breast are running clear.  Remove it and set aside.  Let the chicken rest for at least five minutes before slicing.

Slice the chicken and discard the bone.  Plate the chicken breast and top with the carrots that at this point should be completely fork-tender.  Finish with the parsley.