Citrus Honey Roast Chicken with Carrot-Parsnip Ribbon Salad

Ingredients

• bone-in chicken thighs and drumsticks8 pieces
• orange juice1/3 cup
• honey2 tablespoons
• olive oil2 tablespoons
• garlic, minced3 cloves
• Dijon mustard1 tablespoon
• fresh rosemary, chopped1 tablespoon
• carrots3 large
• parsnips2 medium
• apple cider vinegar1 tablespoon
• baby greens3 cups
• pumpkin seeds1/4 cup

Method

1. 1Heat the oven to 425°F and line a baking pan with foil or parchment.
2. 2Whisk the orange juice, honey, olive oil, garlic, mustard, rosemary, and a generous pinch of salt and pepper.
3. 3Toss the chicken with most of the glaze, then arrange it skin-side up in the pan.
4. 4Roast for 35 to 40 minutes, brushing with the remaining glaze halfway through, until deeply browned and cooked through.
5. 5Use a vegetable peeler to shave the carrots and parsnips into ribbons, then toss them with vinegar, a little olive oil, and salt.
6. 6Fold the ribbon vegetables with the baby greens and pumpkin seeds just before serving.
7. 7Plate the chicken alongside the salad and spoon any pan juices over the top.

Tips

• Cut thicker carrot ribbons in half lengthwise if they feel too wide to eat easily.
• Let the chicken rest 5 minutes before serving so the juices stay inside.
• A sprinkle of toasted sesame seeds can replace the pumpkin seeds if needed.

Nutrition