Roasted Chicken and Carrots with Creole Aioli

Roasted Chicken and Carrots with Creole Aioli
Product Code: Roasted Chicken and Carrots with Creole Aioli
Availability: In Stock
Price: $0.00

Quick, easy and delicious! Great for summertime suppers out on the deck! We made this recipe for the oven but you can easly do on the grill! Enjoy!

INGREDIENTS

 

  • 2 lbs carrots
  • 6-8 chicken thighs, rinsed and patted dry with pepper towel
  • 1/4 cup Galena Canning Company Roasted Garlic Olive Oil, plus a little more for drizzling
  • Galena Canning Company Sea Salt Crystals
  • Galena Canning Company Mixed Peppercorn Grinder
  • 2 tsp. Galena Canning Company Creole Seasoning
  • 1 c. mayonnaise
  • 1/4 c. fresh squeezed lemon juice
  • 2 tsp. chopped garlic
  • 1/4 c chopped fresh parsley

DIRECTIONS

 

  1. Preheat oven to 400F and line 2 half sheet pans with parchment paper.
  2. Scrub and rinse carrots. Place carrots and chicken on separate sheet pans and drizzle with Galena Canning Company Roasted Garlic Olive Oil.
  3. Message the oil all over and lightly season with Galena Canning Company Sea Salt Crystals and Mixed Pepper.
  4. Spread carrots evenly on there separate sheet pans, making sure the skin side is facing up on the chicken. Put the sheet pan with the carrots on the bottom rack of your preheated oven and the chicken on the top rack.
  5. While the carrots and chicken are cooking start to prepare the aioli. In the bowl of a food processor, add mayonnaise, 1/4 cup olive oil, Galena Canning Company Creole Seasoning, lemon juice and garlic. Blend until smooth (If sauce is too thick, add more lemon juice or olive oil). Once the aioli is ready, place in a bowl and place in the refrigerator. 
  6. After 30 minutes, adjust the oven to broiler setting. Broil until skin on the chicken is crispy and golden brown, about 4 minutes. Serve chicken and carrots with a drizzle of the Creole Aioli and garnish with parsley and a spring of sea salt crystals.

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