Butter Basted Chicken with Honey Roasted Carrots

Serves 4

Time 45 minutes

Ingredients

For the Butter-Basted Chicken with Rosemary & Garlic

4 chicken breasts or thighs, skin-on

4 tbsp butter, unsalted

4 garlic cloves, crushed

3 sprigs rosemary

Salt and black pepper, to taste

Extra virgin olive oil

For the Butter-Roasted Carrots with Honey and Thyme

500g baby carrots, peeled

3 tbsp butter, melted

2 tbsp honey

1 tbsp fresh thyme leaves

Salt and black pepper, to taste

Method

To start, preheat your oven to 180°C fan force. Pat the chicken dry with kitchen paper and season generously with salt and black pepper.

In a pot over medium heat, add 2 tbsp of the butter. Once melted, add the crushed garlic and rosemary sprigs. Set aside.

Heat a large oven-safe skillet over medium heat. Place the chicken skin-side down in the skillet with olive oil and cook for 3-4 minutes until golden brown, then flip and baste with the melted herb butter, spooning it over the chicken. Add the remaining butter and baste again for enhanced flavour.

Transfer the skillet with the chicken to the preheated oven and roast for 20-25 minutes, basting once halfway through cooking, until the chicken reaches an internal temperature of 75°C and is fully cooked.

For the butter-roasted carrots, place the peeled carrots on a baking tray. Drizzle with the melted butter and honey, sprinkle with thyme leaves and season with salt and black pepper. Toss everything together to coat evenly, then spread the carrots out in a single layer.

Roast in the oven alongside the chicken for 20-25 minutes, or until the carrots are tender and caramelised, stirring halfway through.