Baked Chicken Thighs with Charred Carrots

1. 1

   Preheat oven to 300 degrees F. Season chicken thighs all over with salt, pepper and nutmeg.

2. 2

   Place skin-side down in a roasting pan and cover tightly with foil.

3. 3

   Bake for 45 minutes.

4. 4

   Remove foil, turn chicken pieces skin-side up and bake for 1 hour.

5. 5

   When ready to serve, broil chicken thighs for 10 to 15 minutes, until dark brown and crisp.

6. 6

   Meanwhile, heat a cast-iron skillet over very high heat.

7. 7

   Add carrots, cover and cook for 10 minutes, uncovering and stirring frequently, until charred and softened.

8. 8

   Transfer to a serving bowl and toss with parsley and butter; season with salt, pepper and nutmeg.

9. 9

   Heat demi-glace sauce to a simmer.

10. 10

    Serve chicken and carrots, drizzled with sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.