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Chicken with carrot lemon sauce and green onions

Today I was planning to cook a chicken entrée. I then popped into the organic food store near home, and stood in front the vegetable shelves for a while, thinking about which ingredients would be best for my dish.

There were fennels, chicory, different type of tomatoes, potatoes, leeks, fava beans, radicchio, etc. I saw some beautiful green onions, and I thought these were excellent for my chicken course. I love grilled or sautéed green onions since they have a sweet taste. However, I needed another ingredient and carrots seemed a perfect pair.

Food is about senses: taste, smell, and see. I not only like to taste the ingredients, I have the urge to smell the aroma that emanates from food. In the same manner, I want food to have a pleasant aspect: it has to definitely be colorful.

When I cook, I prefer to use few ingredients because I like to sense them. If I mix too many ingredients, I feel that I am missing the real value of  ingredients, which is where I need to focus. Therefore, in this case, I am only using green onion and carrots as main ingredients. I am also adding lemon to my recipe. Since carrots and sautéed onions have a sweet taste, the tanginess from lemons gives the dish the balance that I am looking for.

Here I go…



I start with 4 medium-sized carrots, which have been already boiled and cut into pieces.







 6 green onions.








Juice of two small lemons.






Two small garlic cloves.








 1/2 cup of fresh chopped parsley.






One whole chicken (1 kg approx.) cut into four pieces.






Sautee green onions over medium high heat for about 6-7 minutes or until golden and soft.

Meanwhile, preheat the oven to 350 °F (180 °C).






Place  carrots, juice of two lemons, 1/2 cup extra virgin olive oil, 2 tablespoons of parsley, diced garlic cloves into a blending beaker. Add salt and pepper to taste.

Optional: add to this mixture one or two cooked green onions. It adds more flavor to the sauce.




Blend together with an immersion blender. 

If the sauce is too thick, adjust for desired consistency by adding water.

Adjust acidity by adding a little sugar. 







Sprinkle chicken with salt and pepper to taste.





Rub chicken with half the sauce. This can be done a day ahead by wrapping tightly in plastic wrap and let the chicken sit in the refrigerator overnight. This will allow the flavors to mingle and absorb into the chicken.

Set aside the other half of the sauce for plating the dish. 




Place the chicken pieces into a baking pan. 





Place baking pan into the oven, cover baking pan with aluminum foil, and bake for about 30 minutes.

Increase temperature to 430 ° F (about 220° C),  remove the aluminum foil,  and continue baking until chicken becomes golden – (another 30 min.). Heat the remaining sauce into a saucepan and add the pan drippings to it, whisking frequently.



Plating the dish:

First spoon enough sauce to make a circle in the center of the plate.

Arrange one green onion bordering the circle formed with the sauce.

Place the chicken (on this picture: breast and wing portion) on top of everything and sprinkle chopped parsley evenly over the plate.




This is how it looks with the drumstick and thigh piece.

 Serves 4.








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