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While rainbow carrots add special color to the dish, regular orange carrots are perfectly fine too. Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.
6 bone-in chicken thighs
1 pound rainbow carrots, halved lengthwise
1/4 cup orange juice
1/4 cup Manischewitz Chicken Broth
1/2 cup Manischewitz Honey + more for drizzling
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons Gefen Extra-Virgin Olive Oil
Preheat oven to 350 degrees Fahrenheit.
Pat chicken thighs dry and season both sides with salt and pepper.
Heat an oven-safe, heavy bottomed pan (such as a Dutch oven or braising pan) over medium-high heat.
Add oil and sear chicken for three to five minutes on both sides until golden brown. Remove chicken and set aside.
Add carrots immediately to pan and let cook for two to three minutes until they start to blister.
Add orange juice and chicken broth to pan and scrape up all the chicken bits to incorporate into the sauce. Add honey and stir to make sure everything is combined.
Return chicken to the pan and nestle it within the carrots and the sauce. Baste chicken with sauce. Cover and bake for 30 minutes.
Remove from oven, raise heat to 400 degrees and drizzle honey over chicken and carrots. Bake for additional 15 minutes uncovered.
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