Roasted Chicken with Lemon Butter

This one pan chicken is so easy and surprisingly elegant.  Juicy chicken dripping with lemon butter alongside roasted carrots.

Ingredients

• 2 chicken breasts, skin on, bone-in

• 4 tablespoons butter, softened

• 1 lemon, zest and juice

• 5-6 carrots, peeled

• 1 tablespoon Meyer Lemon Olive Oil 

• 2 tablespoons honey

• 1/2 teaspoon red pepper flakes

• 1 teaspoon salt

• 1/2 teaspoon pepper

Instructions

1. Preheat oven to 350 degrees.

2. Heat oil in cast iron skillet at medium high heat. Season chicken with salt and pepper. Sear skin side down in skillet, about 5 to 7 minutes

3. Toss carrots with oil, honey, salt and peppers.

4. Add carrots to skillet with chicken and roast in oven for 30 minutes until chicken is cooked through.

5. While the chicken cooks make the butter by combining softened butter with lemon zest.

6. Rest the chicken for 5 minutes, then top with butter and squeeze lemon juice over the chicken and carrots.

Takes 40 minutes

Serves 2-3