Roast Chicken with Carrots and Apples Recipe | Tasting Table
Prep Time:
15 minutes
Cook Time:
25 minutes
Servings:
4 to 6 servings
Ingredients
  • One 4-pound chicken, broken down into 8 pieces
  • ¼ cup olive oil, divided
  • 1½ tablespoons Sweet Nigella spice blend
  • Kosher salt and freshly ground black pepper, to taste
  • 1½ pounds multicolor carrots, cut into ¾-inch pieces
  • 2 tablespoons pomegranate molasses
  • 2 teaspoons Sweet Nigella spice blend
  • 5 garlic cloves, smashed
  • 4 Medjool dates, pitted and roughly chopped
  • 4 thyme sprigs
  • 1 Granny Smith apple, cored and cut into ½-inch pieces
  • Kosher salt and freshly ground black pepper, to taste
Directions
  1. Prepare the chicken: In a large bowl, toss the chicken with 2 tablespoons of the olive oil and the spice blend. Cover the bowl in plastic wrap and let marinate in the refrigerator for 1 hour.
  2. Meanwhile, prepare the carrots: In a medium bowl, toss all of the carrot ingredients together and set aside.
  3. Preheat the oven to 400º. In a 12-inch cast-iron skillet or a small roasting pan, heat the remaining 2 tablespoons of olive oil over medium-high heat. Season the chicken pieces with salt and pepper, then sear, flipping once, until golden brown, 2 to 3 minutes per side. Transfer the chicken to a plate, add the carrot mixture to the searing-hot pan, then return the chicken over the carrots.
  4. Roast in the oven until an instant-read thermometer reads 160º when inserted into the chicken, 18 to 20 minutes. Transfer the chicken to a cutting board to rest and tent with foil for 5 minutes to carry the internal temperature to 165º before carving. Let the carrots continue to roast in the oven while the chicken rests, 5 minutes.
  5. Remove the carrot mixture from the oven and transfer to a platter. Top with the roasted chicken, then serve.