Fried or baked chicken can be served not only with rice or potatoes - glazed carrots will be a wonderful side dish for it. In this recipe, chicken and carrots are baked together, and during the cooking process, the carrots not only acquire a shiny glazed crust, but are also impregnated with the aroma of chicken and lemon.
It is necessary
- - 1 chicken weighing about one and a half kilograms;
- - 500 grams of small young carrots;
- - head of garlic;
- - 1 lemon;
- - 1 tablespoon of honey;
- - 50 grams of butter;
- - 1 teaspoon of cumin seeds;
- - a small bunch of parsley;
- - 2 bay leaves;
- - salt, pepper - to taste.
Instructions
Step 1
Rinse the parsley, tie a bunch with clean thread. Peel the carrots and garlic. Chop 3 garlic cloves in a garlic press. Cut the lemon in half, squeeze the juice from one half. Pour lemon juice into a baking dish, add chopped garlic, honey, cumin, salt and pepper, half of the butter, previously melted. Mix all the ingredients well, put the carrots in the sauce and mix again.
Step 2
Rinse the chicken, rub the inside with salt and pepper. Put inside the carcass the remaining whole cloves of garlic, half a lemon, cut into 4 parts, as well as the peel from the other half, from which the juice was squeezed out, a tied bunch of parsley, bay leaf. Place the chicken in a mold on top of the carrots, brush with the remaining butter.
Step 3
Put the mold in the oven, preheated to 200 degrees. Bake the dish for 50-60 minutes, periodically stirring the carrots and pouring the sauce over the chicken. When a clear juice flows out on the puncture of chicken meat, the oven must be turned off. Cover the mold with foil and keep the dish in the cooling oven for another 15 minutes.
Step 4
Before serving, you should remove all its contents from the chicken - you will no longer need it. Cut the chicken into pieces, arrange with the carrots on plates and sprinkle with chopped herbs, garnish with a lemon wedge.
