Two Pan Chicken Dinner

Name: Two Pan Chicken Dinner
Ingredients: For the Roasted Chicken and Olives; 6 bone in, skin on chicken thighs; 1 pint Castlevetrano or Cerignola olives (pits intact); 1 whole lemon; 3-4 medium Yukon Gold potatoes, thickly sliced; 1-2 peeled shallots, sliced in 2 halves each; a few drizzles of good extra virgin olive oil; one teaspoon (or so) crushed fennel seeds; salt and freshly ground black pepper; For The Honey Roasted Carrots; 8-10 medium sized carrots, sliced lengthwise; 3 tablespoons (or thereabouts) honey; 2 tablespoons apple cider vinegar; a few sprigs fresh Thyme; about one tablespoon cumin seeds; a drizzle of extra virgin olive oil; salt and freshly ground black pepper

17 ingredients

2 steps

Ingredients

For the Roasted Chicken and Olives
6 bone in, skin on chicken thighs
1 pint Castlevetrano or Cerignola olives (pits intact)
1 whole lemon
3-4 medium Yukon Gold potatoes, thickly sliced
1-2 peeled shallots, sliced in 2 halves each
a few drizzles of good extra virgin olive oil
one teaspoon (or so) crushed fennel seeds
salt and freshly ground black pepper
For The Honey Roasted Carrots
8-10 medium sized carrots, sliced lengthwise
3 tablespoons (or thereabouts) honey
2 tablespoons apple cider vinegar
a few sprigs fresh Thyme
about one tablespoon cumin seeds
a drizzle of extra virgin olive oil
salt and freshly ground black pepper

Directions

1

Preheat oven to 375. Toss chicken, olives, shallot, potatoes, and spices in a casserole dish. Season with salt and pepper and squeeze half the lemon over. Drizzle with a good amount of olive oil and stir to coat. Cover the dish with aluminum foil and roast for about 30 mins covered. Remove cover and roast an additional 15-20 minutes until chicken is cooked through and sticky and browned, and potatoes are done. (if you notice there is not enough moisture in the dish you can always add a bit of chicken stock to the pan during cooking) Squeeze the other half of the lemon over all.
2

Mix carrots together with the honey, vinegar, thyme, and cumin seeds and place in a casserole dish. Season with salt and pepper. Roast next to the chicken and serve along side. Drizzling olive oil over at the finish- and a bit of crunchy sea salt to complete.