Chicken - B'Breast [Bk] 'Carrots

By Kwasome

To complete this recipe in 30 minutes, preheat your oven before assembling your ingredients. If the split breasts are of different sizes, check the smaller ones a few minutes early to see if they are cooking more quickly, and remove them from the oven if they are done.

Ingredients

• 4 split bone-in chicken breasts
• Table salt and ground black pepper
• 1 Tbs vegetable oil
• 1 1/2 lbs baby carrots
• 6 Tbs unsalted butter
• 1 tsp sugar
• 1 minced shallot
• 2 tsp minced fresh tarragon

Preparation

Step 1

1 Heat Oven: Adjust oven rack to lowest position and heat oven to 450 degrees.

2 Season and Brown Skin Side of Chicken: Pat chicken dry with paper towels, and season with salt and pepper. Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking. Brown chicken well on skin side, about 5 minutes.

3 Microwave Carrots: While chicken browns, toss carrots with 1/2 teaspoon salt and 1/4 teaspoon pepper in microwave-safe bowl. Cover tightly with plastic wrap. Microwave on high until carrots begin to soften, 5 to 7 minutes, shaking bowl (without removing plastic) to toss carrots halfway through.

4 Bake Chicken: Transfer chicken, skin side up, to baking dish and bake until thickest part registers 160 degrees on instant-read thermometer, 15 to 20 minutes.

5 Brown Carrots: While chicken bakes, pour off any grease in skillet, add 2 tablespoons of butter, and return to medium heat until melted. Drain microwaved carrots, then add to skillet with sugar and cook, stirring occasionally, until golden brown and tender, about 10 minutes.

6 Make Flavored Butter: Microwave remaining 4 tablespoons butter with shallot on 50 percent power until the butter has melted and shallots are softened, 30 to 60 seconds. Stir in tarragon. Drizzle butter over chicken and carrots before serving.