Olive Oil-Roasted Chicken with Caramelized Carrots

cooking.nytimes.com

Madeline Brownstone

Tired of just throwing together a meal. Getting back to cooking with heart.

2 pounds whole chicken legs, or bone-in, skin-on drumsticks or thighs

Kosher salt and black pepper

1 bunch small, thin carrots, preferably with their green tops

2 heads garlic, left unpeeled and halved crosswise to expose the cloves

1 lemon, thinly sliced, seeds removed

½ bunch oregano, plus more leaves, for garnish

1 cup olive oil

Directions at cooking.nytimes.com

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