Roast Chicken with Mushrooms and Rainbow Carrots

Roast Chicken with Mushrooms and Rainbow CarrotsThis Roast Chicken with Mushrooms and Rainbow Carrots is perfect any time of the year.

Roast Chicken with Mushrooms and Rainbow Carrots
Makes 4 Servings
  • 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
  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.

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