Roast Chicken with Mushrooms and Rainbow Carrots
 
Makes 4 Servings
Ingredients
  • 2 pounds rainbow carrots, peeled
  • 2 tablespoons olive oil, divided
  • 4 bone-in skin-on chicken breasts
  • 1 teaspoon kosher salt
  • 1 teaspoon fennel seeds, crushed
  • ½ teaspoon ground black pepper
  • 4 tablespoons unsalted butter, divided
  • 1 (8-ounce) package fresh cremini mushrooms, quartered
  • 1 clove garlic, sliced
  • 2 teaspoons fresh thyme leaves
  • ⅓ cup white wine
  • 3 cups fresh baby arugula
  • ¼ cup pomegranate seeds
  • 2 tablespoons chopped hazelnuts
Instructions
  1. Preheat oven to 425°.
  2. Place carrots on a large baking sheet; toss with 1 tablespoon oil. Place chicken on baking sheet, and rub with remaining 1 tablespoon oil. Sprinkle with salt, fennel seeds, and pepper.
  3. Bake for 45 to 50 minutes.
  4. In a large skillet, melt 2 tablespoons butter over medium heat. Add mushrooms, garlic, and thyme; cook, stirring occasionally, until mushrooms are browned, 3 to 4 minutes. Add wine, and cook until almost evaporated. Add remaining 2 tablespoons butter, and cook until butter is melted. Remove from heat.
  5. Divide arugula among 4 serving plates. Top with chicken, mushroom sauce, pomegranate seeds, and hazelnuts. Serve with carrots.
Recipe by Southern Lady Magazine at https://www.southernladymagazine.com/roast-chicken-with-mushrooms-and-rainbow-carrots-recipe/