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Recipe details
Oven-Roasted Chicken with Ripe Lingonberry Glaze and Carrots
Oven-roasted chicken thigh and tender carrots finished with a glossy, tart glaze made from ripe lingonberries. An easy dinner recipe with step-by-step instructions.
≈ 152 kcal/100 g · ≈ 471 kcal/serving
45 minEasyFusion
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
boneless, skinless chicken thigh170 g
carrot, cut into sticks120 g
ripe lingonberries60 g
olive oil12 ml
brown sugar10 g
water15 ml
salt1 g
black pepper0.5 g
Cookware and utensils
small saucepan
ovenproof baking dish
spoon
cutting board
chef's knife
instant-read thermometer
Directions
01
Preheat the oven to 425°F (220°C).
Products
No products at this step
Action
preheat
Time
10 min
Temperature
425°F (220°C)
02
Simmer the ripe lingonberries, brown sugar, and water in a small saucepan until the berries burst and the mixture thickens slightly.
Products
ripe lingonberries — 60 g; brown sugar — 10 g; water — 15 ml
Action
simmer
Time
6 min
Temperature
medium heat
03
Coat the chicken thigh and carrot sticks with olive oil, salt, and black pepper in an ovenproof baking dish.
Products
boneless, skinless chicken thigh — 170 g; carrot, cut into sticks — 120 g; olive oil — 12 ml; salt — 1 g; black pepper — 0.5 g
Action
coat
Time
3 min
Temperature
room temperature
04
Roast the chicken and carrots until the chicken reaches 165°F (74°C) internally and the carrots are tender.
Products
boneless, skinless chicken thigh — 170 g; carrot, cut into sticks — 120 g
Action
roast
Time
22 min
Temperature
425°F (220°C); 165°F (74°C) internal temperature
05
Spoon the warm lingonberry glaze over the roasted chicken and carrots.
Products
ripe lingonberries — 60 g; boneless, skinless chicken thigh — 170 g; carrot, cut into sticks — 120 g
Action
glaze
Time
1 min
Temperature
warm
06
Rest the dish for 3 minutes before serving.
Products
boneless, skinless chicken thigh — 170 g; carrot, cut into sticks — 120 g; ripe lingonberries — 60 g
Action
rest
Time
3 min
Temperature
warm
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
