Olive Oil-Roasted Chicken with Caramelized Carrots | Means & Methods
Olive Oil-Roasted Chicken with Caramelized Carrots
Adapted from a recipe by: Alison Roman for The New York Times
Serves 4
2 lbs. (0.9 kg) whole chicken legs, or bone-in, skin-on drumsticks or thighs
1 bunch small, thin carrots
2 heads of garlic
1 lemon
1/2 bunch of oregano
kosher salt, to taste
freshly ground black pepper, to taste
additional oregano leaves, for garnish
carrot tops, for garnish
Original recipe source:
nyti.ms/3oNAAFb
Music: Morning Chirping by Guustavv and Timothy Infinite
https://www.epidemicsound.com/track/s...
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