We thought ahead (for once), and using this recipe as inspiration, decided to marinate the chicken overnight in some garlic, rosemary, thyme, all spice, salt, pepper, and a little grapeseed oil. Once everything was in the bag, we massaged the chicken a bit to make sure they were evenly coated with the spices.
Sadly, we don't have an immersion circulator (maybe next Christmas?), so we just warmed up a pot of water to about 135 degrees. We don't have a thermometer either, so we went by feel...hot enough to cook the chicken, but cool enough that you can touch it. We dropped the bag o' chicken in the water and let it cook.
It cooked for about an hour, so while that was cooking, we caught up on some shows we'd DVR'd. But back to the task at hand...about 10 minutes before we took the chicken out of the hot tub, I got to work on the carrots. Our share gave us some more purple carrots, so we decided to glaze them.
Into a pan, went some butter and brown sugar. Once it was all melty, I tossed in the carrots so they were all nicely coated. We added in a little five spice to cut some of the sweetness, and just let the carrots hang out while we finished off the chicken. We finished off the carrots with some aged balsamic sea salt that Justin received in his Christmas stocking.
To get that nice, brown, crispy skin on the chicken, we put it skin side down into a pan with some melted butter. We let it sear for 5 minutes on each side to finish it off. We made sure to dump all the garlic, spices and juices from the bag into the pan as well, and Justin continued to baste the chicken while it seared.
Since we had some parsnip and turnip puree leftover from the other night, we it off with the chicken. It turned out to be one of the prettiest dishes we've put together lately, and one of the tastiest.