Recipe

Old Bay Chicken with Maple-Cinnamon Roasted Carrots

Sweet and spice…it is everything nice, isn't it? My palate craves that lovely combination of a little bit heat, followed by a touch of sweetness. The tastebuds on your tongue will have a grand ol' time dancing back and forth between each bite of old bay chicken and maple syrup-cinnamony carrots. Place these over a warm bed of Cardamom scented quinoa, and this results in a light, yet filling weeknight dinner. Serves 4.
4XChicken breasts
1TBSPNSalt
1TBSPNBlack pepper
2TBSPNSOld Bay seasoning
8Xwhole carrots, peeled
2TBSPNSolive oil
2TBSPNSunsalted butter, softened
2TBSPNSmaple syrup
1TSPNground cinnamon
½TSPNsalt

CARROTS

  1. First, set the oven at 400 degrees. In a casserole dish, toss the carrots with the olive oil, and place in the middle rack of the oven to begin roasting, for about 10 minutes.
  2. In a small bowl, combine the butter, maple syrup, cinnamon, and salt. 
  3. Add the butter mixture to the carrots roasting in the oven, and continue to roast for an additional 20 minutes, turning occasionally to brown evenly. Set aside or keep warm in the oven until ready to serve.
  4. Meanwhile, begin to cook the chicken, and turn the oven temperature to 375 degrees.

CHICKEN

  1. In an ovenproof sauté pan, start the chicken on the stove and heat the pan over medium heat. 
  2. Take the chicken breasts, blotting any excess moisture, and season with the salt, black pepper, and a generous amount of the Old Bay seasoning. Be careful not to over season with the salt, as the Old Bay has a good amount of salt content. 
  3. Add the olive oil to the sauté pan, and carefully add the chicken breasts top breast-side down to get a good browning [this will be the presentation side]. Cook for about 3 minutes, then use tongs to flip the chicken and sear for an additional 3 minutes. If the pan isn't large enough, feel free to cook the chicken in batches, so half the olive oil and half the chicken breasts, then repeat the process.
  4. Arrange the chicken breasts in the pan or an ovenproof dish, and finish the chicken in the oven until cooked through, about 5 minutes. Remove the chicken from the oven, and serve immediately with the roasted carrots. 
  5. If you decide to dice up the chicken breasts, allow the chicken to rest 5 minutes on the counter, and then chop into cubes for serving.

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