Chicken and carrots halfway baked with glossy pan drippings
If you’d like a bit more color, move the pan to the upper third of the oven for the last 5 minutes, watching closely so the honey doesn’t burn.
Remove the pan from the oven and let the chicken rest for about 5 minutes. Spoon the glossy carrot and honey-butter drippings over the chicken just before serving, making sure each plate gets plenty of those tender orange carrots from the “patch.”
Variations & Tips
If your family prefers darker meat, you can swap the chicken breasts for 6 bone-in, skin-on chicken thighs; increase the baking time by 10–15 minutes, or until the thighs are cooked through and the skin is nicely browned.
For a little more depth without adding extra ingredients, lightly sprinkle the chicken and carrots with salt and black pepper before pouring on the honey-butter mixture; the Amish recipe keeps it very simple, but seasoning to taste is perfectly fine. You can also cut the carrots into coins if that’s easier, just keep them on the thicker side so they don’t overcook before the chicken is done.
Plated Amish carrot patch chicken with carrots and pan glaze
If you like things less sweet, use 1/3 cup honey instead of 1/2 cup, or mix in a spoonful of prepared mustard with the honey and butter for a gentle tang. To stretch the meal for a bigger family, add an extra carrot or two and slice each baked chicken breast into thick strips before serving over rice or noodles, then spoon the carrots and pan drippings over the top like a simple sauce.
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