Recipe By: Devon O'Brien
Olive oil and maple syrup transform into a sticky-sweet sauce in the hot oven. Drizzling the chicken drippings over the carrots amps up their flavor even more.
Serving Size: 3 oz. chicken & 3/4 cup carrots
Per Servings: 299 calories; protein 15g; carbohydrates 17g; dietary fiber 3g; sugars 11g; added sugar 6g; fat 15g; saturated fat 3g; mono fat 9g; poly fat 2g; cholesterol 124mg; vitamin a iu 16903IU; vitamin c 6mg; vitamin d iu 6IU; vitamin e iu 3IU; folate 25mg; vitamin k 18mg; sodium 606mg; iron 2mg; magnesium 38mg; potassium 604mg; zinc 2mg; omega 6 fatty acid 2g; niacin equivalents 7mg; vitamin b6 1mg.
Ready in: 30 mins
- 1 tablespoon finely chopped fresh rosemary plus 2 sprigs, divided
- ¾ teaspoon salt, divided
- ¼ teaspoon ground pepper
- 4 bone-in, skin-on chicken thighs (about 1 3/4 pounds total)
- 1 pound medium carrots, halved lengthwise if large
- 2 tablespoons Opus Black
- 2 tablespoons pure maple syrup
Position racks in upper and lower thirds of oven; preheat to 450°F.
Combine chopped rosemary, 1/2 teaspoon salt and pepper in a small bowl. Rub the mixture under the chicken skin and over any exposed meat. Place the chicken, skin-side up, on a large rimmed baking sheet. Arrange carrots in an even layer on another large rimmed baking sheet.
Whisk oil and maple syrup in a small bowl. Brush over the chicken and carrots. Sprinkle the carrots with the remaining 1/4 teaspoon salt and add rosemary sprigs to the pan.
Roast the chicken on the upper rack until golden and an instant-read thermometer inserted in the thickest part without touching bone registers 165°F, 20 to 25 minutes. At the same time, roast the carrots on the lower rack, stirring once, until tender and caramelized, 20 to 25 minutes. Drizzle the chicken drippings over the carrots and toss to coat. Serve the chicken with the carrots.