Baked Chicken Breasts And Vegetables Food

BAKED CHICKEN BREASTS AND VEGETABLES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Arrange chicken breasts on a baking sheet; spread carrots, bell peppers, celery, green onion, and parsley around chicken. Drizzle olive oil over chicken and vegetables; season with salt, Italian seasoning, chili powder, lemon pepper, and black pepper.
• Bake chicken breasts in the preheated oven until no longer pink in the center and juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

ROASTED CHICKEN AND VEGETABLES

Steps:

• Preheat the oven to 375°F.
• Season the ingredients: Add the potatoes, onion, tomatoes, peppers, and olives to a large bowl, and the chicken to another bowl. Add half of each the garlic, oil, vinegar, salt, pepper, and paprika over the veggies, and the other half of these ingredients to the chicken. Toss everything well.
• Roast: Dump the veggies into a large 9x13 baking dish. Arrange the chicken over the veggies. Roast for 1 hour, or until the chicken is cooked through and the potatoes are fork tender.
• Serve - Sprinkle the fresh basil all over the chicken and veggies. Serve, and drizzle some of the pan juices over the chicken.

PAN-ROASTED CHICKEN AND VEGETABLES

Steps:

• Preheat oven to 425°. In a large bowl, combine potatoes, onion, oil, garlic, 3/4 teaspoon salt, 1/2 teaspoon rosemary and 1/2 teaspoon pepper; toss to coat. Transfer to a 15x10x1-in. baking pan coated with cooking spray., In a small bowl, mix paprika and the remaining salt, rosemary and pepper. Sprinkle chicken with paprika mixture; arrange over vegetables. Roast until a thermometer inserted in chicken reads 170°-175° and vegetables are just tender, 35-40 minutes., Remove chicken to a serving platter; keep warm. Top vegetables with spinach. Roast until vegetables are tender and spinach is wilted, 8-10 minutes longer. Stir vegetables to combine; serve with chicken.

STOVE TOP EASY CHICKEN BAKE

Steps:

• Heat oven to 400ºF.
• Prepare stuffing as directed on package.
• Combine remaining ingredients in 13x9-inch baking dish sprayed with cooking spray; top with stuffing.
• Bake 30 min. or until chicken is done.

CHICKEN BREASTS WITH VEGGIES

Steps:

• In a small bowl, combine the first five ingredients. Pour 2 tablespoons marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for up to 4 hours. Cover and refrigerate remaining marinade. , Drain and discard marinade. Place chicken in an 11x7-in. baking dish coated with cooking spray. Arrange the potato, mushrooms, carrot, green pepper, olives and onion around chicken. Drizzle with reserved marinade. Sprinkle with cheese and Italian seasoning. , Cover and bake at 375° for 40-45 minutes or until a thermometer reads 170°.

CHICKEN AND VEGETABLE CASSEROLE

Steps:

• Preheat oven to 350F.
• Rinse chicken and pat dry.
• Heat a medium size non stick skillet over low heat; spray lightly with vegetable spray.
• Add chicken and cook quickly until browned on both sides.
• Remove chicken to a medium size shallow casserole.
• Add vegetables to casserole.
• In a small bowl combine broth, soup milk, thyme, sage and bay leaf; pour over chicken and vegetables.
• Bake, covered 1 hour or until vegetables and chicken are tender.

MEDITERRANEAN CHICKEN WITH ROASTED VEGETABLES

Steps:

• Preheat the oven to 200C/ Gas 6/fan oven 180C. Spread the potatoes, courgette, onion, pepper and tomatoes in a shallow roasting tin and scatter over the olives. Season with salt and coarsely ground black pepper.
• Slash the flesh of each chicken breast 3-4 times using a sharp knife, then lay the chicken on top of the vegetables.
• Mix the olive oil and pesto together until well blended and spoon evenly over the chicken. Cover the tin with foil and cook for 30 minutes.
• Remove the foil from the tin. Return to the oven and cook for a further 10 minutes until the vegetables are juicy and look tempting to eat and the chicken is cooked through (the juices should run clear when pierced with a skewer).

LEMON AND HERB ROAST CHICKEN AND VEGETABLES

Steps:

• Adjust the oven rack to the top position and preheat to 450 degrees F. Toss together the potatoes, carrots, celery, onions, 1 teaspoon of the olive oil, 1/2 teaspoon salt and a few grinds of pepper on a rimmed baking sheet and arrange in a single layer. Roast until the vegetables brown slightly and the potatoes just begin to soften, about 20 minutes, tossing halfway through.
• Meanwhile, rub the chicken breast skin with the remaining 1 teaspoon oil and sprinkle with the poultry seasoning and 1/2 teaspoon salt. Once the vegetables begin to soften, put the chicken breasts on top and roast until the skin is golden brown and the chicken reaches an internal temperature of 165 degrees F, 20 to 25 minutes.
• Remove the chicken breasts and let them rest for a few minutes. Toss the roasted vegetables with juice from 1 of the lemon halves and the parsley. Cut the bones from the chicken breasts and slice the meat. Divide the chicken and roasted vegetables among 4 plates. Cut the remaining lemon half into wedges and serve alongside.

FOIL BAKED CHICKEN AND VEGETABLES

Steps:

• Preheat oven to 350 degrees F. Tear off four 12-inch pieces of foil. Place 1 chicken breast on each piece of foil. Cover each piece of chicken with 1/4 of the vegetables, butter, chicken broth, and seasonings, dividing ingredients equally. Fold foil around each breast to make a tight pouch. Place foil packages on cookie sheet and bake 30 to 40 minutes.

BAKED CHICKEN BREAST CASSEROLE

Steps:

• Combine all seasonings. Cut vegetables into large chunks. Put chicken breasts in casserole dish. Surround with vegetable chunks. Brush olive oil generously on all poultry and vegetables. Sprinkle spices on chicken only. Bake covered in a 350℉ (180℃) oven approximately 1 hour. Uncover and continue to bake until vegetables are crispy and the potatoes/chicken are browned. For a spicy variation: Dash some worcestershire sauce and/or hot sauce over the dish before baking.

SHEET PAN ROASTED CHICKEN AND VEGETABLES

Steps:

• On a sheet tray lined with foil, combine potatoes, carrots, green beans, brussels sprouts, onion and garlic.
• Drizzle the vegetables with 3 tablespoons olive oil and lemon zest. Toss to coat everything well. Place chicken breasts on top of the vegetables in the center of the sheet tray. Drizzle chicken with the remaining 1 tablespoon olive oil. Sprinkle the lemon juice, thyme, salt and black pepper evenly over the chicken breasts and vegetables.
• Roast chicken breasts and vegetables in a pre-heated 400°F. oven for 25 to 30 minutes, until the chicken is cooked and the vegetables are tender and golden brown. Chicken is done when a meat thermometer inserted in the center reaches 165°F. Let chicken rest for 2 to 3 minutes before slicing.
• Transfer chicken breasts to a cutting board and slice into serving pieces. Place chicken breasts on a serving platter and surround with roasted vegetables. Garnish with fresh thyme sprigs if desired.

OVEN BAKED CHICKEN WITH POTATOES AND VEGETABLES

Steps:

• Preheat oven to 400 degrees
• Combine pepper flakes, garlic, olive oil, paprika and stock in a bowl and whisk
• Place chicken, potatoes and vegetables on baking sheet
• Pour marinade sauce over vegetables and chicken
• Bake 45 Minutes
• Stir occasionally
• Serve!

BAKED CHICKEN BREASTS WITH VEGETABLES

Steps:

• Preheat oven to 450°F. Set aside a large baking sheet.
• Pat dry chicken breasts and rub with oil. Then place them on the baking sheet.
• Add potatoes and tomatoes around the sheet pan and arrange them in one layer. Sprinkle minced garlic, oregano across the pan. Add salt and pepper to taste.
• Toss to mix well. Place several lemon slices on top of chicken.
• Bake for 18 to 20 minutes (add green beans during the last 10 minutes).
• Broil for the last 5 minutes, if your chicken breasts look too pale.
• Remove chicken breasts from the oven and let rest for 5 to 10 minutes before serving. Cover with aluminum foil while resting. Serve and enjoy!

ROSEMARY ROASTED CHICKEN BREASTS WITH VEGETABLES

Steps:

• Preheat the oven at 400 degrees F.
• In a medium bowl or gallon zipper close plastic bag, combine the 3 tablespoons honey, 1 tablespoon rosemary, 1 tablespoon Italian seasonings, 2 tablespoons olive oil, garlic, ¼ teaspoon salt and ¼ teaspoon pepper. Mix together fully.
• Add the chicken and toss to coat if using a bowl. Or seal the bag (if using), squeezing out all air and massage the marinade into the chicken from the outside of the bag. Marinate in the fridge for 30 minutes. NOTE: the marinade and chicken may marinate for up to 24 hours before cooking.
• In a large mixing bowl or gallon zipper close plastic bag, combine the 1 tablespoon rosemary, 1 ½ tablespoons of olive oil, 1 teaspoon Italian seasonings. Mix together fully.
• Add the red bell pepper, yellow bell pepper, zucchini and onion to the bowl or bag. Toss to fully coat (or seal if using the bag and massage the marinade into the vegetables). Place in the refrigerator.
• When the 30 minutes of the chicken marinating has elapsed, pour the vegetables into a 13-inch by 9-inch baking dish.
• Place the lemon wedges in with the vegetables. Lightly salt and pepper the vegetables.
• Add the chicken breasts on top of the vegetables leaving space in between the chicken breasts.
• Bake for 30-35 minutes until the internal temperature of the chicken reaches 165 degrees. Remove the baking dish from the oven and allow to rest for 5 minutes before serving.
• Serve hot as is or on cooked rice or pasta. Garnish with chopped Italian parsley if desired.

BAKED CHICKEN, POTATOES, CARROTS AND HERBS FROM THE FARMERS MARKET

Steps:

• Preheat oven to 400.
• Peel and cut the vegetables and herbs. In a large baking dish scatter the onions, potatoes and carrots, sprinkle with half the salt, pepper and half of the fresh herbs and half the olive oil.
• Next add the chicken breast on top of the vegetables and slightly nestle them in to the vegetables. Drizzle remaining olive oil over the chicken, then sprinkle remaining fresh herbs and salt/pepper and garlic and onion salt.
• Bake for 55 minutes then check for doneness, the potatoes should be soft when poked with a fork, remove from oven, allow to cool for 5 minutes, then enjoy!

ROASTED CHICKEN BREASTS WITH ROOT VEGETABLES AND THYME

Steps:

• Position a rack in the upper third of the oven and preheat the oven to 425°.
• Lightly oil a roasting pan.
• Toss the potatoes, carrots, turnip, and parsnip in a large bowl with the oil, 1 teaspoon of the thyme, 3/4 t. salt, adn 1/2 t. pepper.
• Spread in the roasting pan.
• Season the chicken with the remaining 3/4 t. salt and 1/2 t. pepper, then sprinkle with the remaining 1 t. thyme.
• Nestle the chicken, skin side up, among the vegetables.
• Roast, occasionally scraping up and turning the vegetables with a metal spatula, until the vegetables are tender and an instant-read thermometer inserted in the thickest part of the chicken breasts reads 170°, about 35 minutes.
• Transfer the chicken and vegetables to a platter.
• If the chicken is tender before the vegetables are done, tent the chicken with foil, then continue roasting the vegetables.
• In either case, tent the platter while making the pan sauce.
• Place the roasting pan over 2 burners on high heat.
• Add the broth and bring to a boil, scraping up the browned bits in the bottom and sides of the pan.
• Boil until reduced to about 1/3 cup, about 5 minutes.
• Remove from the heat, and whisk in the butter to lightly thicken the sauce.
• Pour over the chicken and vegetables and serve hot.

CHICKEN BREASTS WITH VEGETABLES

Steps:

• Drain the canned tomatoes and reserve their liquid. Brush a large nonstick skillet with the olive oil and place over medium heat. Add the garlic and onions and saute until softened, about 3 minutes. Add the mushrooms and 1/2 cup of the tomatoes and cook for 3 minutes. Add the zucchini and peppers and cook for 3 minutes more.
• Stir in the remaining tomatoes and their reserved liquid, salt and pepper. Simmer 2 minutes. Place the chicken breasts in the skillet and spoon the vegetable mixture over them. Adjust the heat so the liquid simmers and cook until the chicken is cooked through, turning it once, about 25 minutes.
• Take out the chicken, raise the heat and simmer until the vegetable mixture thickens, about 5 to 10 minutes. Stir in the thyme. Return the chicken to the skillet and add more salt and pepper to taste. Divide the chicken among 4 plates and spoon the sauce over the top. Serve immediately.

BAKED CHICKEN BREAST

Steps:

• Preheat oven to 375F.
• Rub chicken breasts with olive oil and pressed garlic, then sprinkle salt, pepper and dry herbs all over. Set aside.
• Prepare and pour chicken broth in a 9" x 13" baking dish.
• Carefully add the chicken breasts, bone side down. Sprinkle chopped onion all over.
• Bake in the upper part of the oven for 60 minutes, until the tops are nicely browned and the internal temperature has reached 165F.
• Remove from the oven, let rest in the pan for 5 minutes and serve with lemon wedges and fresh herbs. Squeeze some lime juice on the chicken before eating to make it brighter and more flavorful.

30-MINUTE EASY GRILLED CHICKEN AND VEGETABLES

Steps:

• Pre-heat the grill/griddle pan.
• Season the chicken with salt and allow to sit while you make the marinade.
• Combine all the marinade ingredients and mix well. Pour half of the marinade over the chicken and the other half over the vegetables. Allow to marinade for a few minutes.
• Grill the chicken for 5-7 minutes per side (depending on thickness) until cooked to your preference. Remove from the grill, cover with foil and allow to rest while you grill the vegetables.
• Grill the vegetables until they are starting to char and are cooked to your preference.
• Remove from the grill and serve with the chicken and lemon wedges for squeezing.

SIMPLE BAKED CHICKEN BREAST AND VEGETABLES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine asparagus, mushrooms, squash, and onion in a baking dish. Add 3 tablespoons melted butter and stir to combine.
• Bake in the preheated oven for 15 minutes. Remove from the oven and stir; leave oven on.
• Place chicken breasts on top of vegetables in the baking dish and pour remaining melted butter on top. Season with seasoned salt. Return baking dish to the oven and cook 15 minutes more.
• Remove from the oven, turn chicken breasts over, and stir vegetables. Spoon juices from the bottom of the baking dish over chicken. Return to the oven and bake until chicken is no longer pink in the middle and juices are clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

ROAST CHICKEN WITH VEGETABLES

Steps:

• Preheat oven to 425 degrees F.
• Preparing the Vegetables Peel the carrots and cut them crosswise into 1 1/2-inch-long pieces. Cut the thicker pieces in half lengthwise as well. Peel each onion and cut into quarters. Wash the potatoes under cold water to get rid of any dirt. Leave them whole and unpeeled. Scatter the carrots, onions, and potatoes on the bottom of a 9-by-13-inch baking or roasting pan. Sprinkle 1 1/2 teaspoons of the salt and 1/2 teaspoon of the pepper over them, and lay 2 sprigs of the rosemary on top. If you are using dried rosemary, put 1 tablespoon in the palm of your hand and crumble it over the vegetables.
• Preparing the Chicken The giblets, which consist of the liver, gizzard, and heart, plus the neck, are usually in a package inside the cavity of the chicken, between the legs. Remove them and discard or refrigerate them to use later. If there is a pale-yellow chunk of fat on either side of the cavity, pull or cut it off and discard. Hold the chicken under cold running water and rinse it inside and out. Shake off excess water and pat dry with paper towels. Sprinkle the remaining 11/2 teaspoons of salt and 1/2 teaspoon of pepper over the outside of the chicken, rubbing them all over the skin. Set the chicken, the breast side facing up, on top of some of the vegetables, with the remaining ones surrounding the bird. Insert a dial-type (not instant-read) thermometer into the breast, taking care that the rod of the thermometer does not touch any bones.
• Roasting the Chicken Put the chicken in the center of the oven and set the timer for 30 minutes. When the timer rings, remove the pan from the oven and, using a large spoon, turn over the vegetables that surround the chicken. Don't bother with the vegetables under the chicken. Return the pan to the oven and set the timer for 30 more minutes. After 30 minutes, take the chicken out of the oven to check for doneness. Insert the tip of a small paring knife into the meat of the thigh where it attaches to the body. If the juices that run out are pink, the chicken needs to continue cooking for another 10 to 15 minutes. If the juices are clear, it is done. The meat thermometer should show a temperature of 170 degrees F to 180 degrees F when the chicken is done.
• Carving the Chicken Carve the chicken according to the instructions on the preceding page. Scoop the vegetables out of the roasting pan and onto a serving platter. Remove the fat from the pan juices. Arrange the cut chicken pieces on top of vegetables, spoon some pan juices over the chicken and vegetables, scatter the 2 remaining rosemary sprigs on top and bring the dish to the table for serving.

15 MINUTE HEALTHY ROASTED CHICKEN AND VEGGIES (ONE PAN)

Steps:

• Preheat oven to 500 degree F.
• Chop all the veggies into large pieces. In another cutting board chop the chicken into cubes. Place the chicken and veggies in a medium roasting dish or sheet pan. Add the olive oil, salt and pepper, italian seasoning, and paprika. Toss to combine.
• Bake for 15 minutes or until the veggies are charred and chicken is cooked. Enjoy with rice, pasta, or a salad.

ONE PAN ROASTED CHICKEN AND VEGETABLES

Steps:

• Line a large sheet pan with foil paper (Dimensions: 18 x13).
• Place chicken, peppers, zucchini, broccoli, onions, carrots, green beans, potatoes, garlic on the baking tray.
• Drizzle butter and olive oil all over the chicken and veggies.
• Sprinkle Italian seasoning, salt, pepper, paprika.
• Drizzle lemon juice.
• Toss everything until vegetables are fully coated.
• Bake at 475 degrees F for 15-20 minutes, making sure to toss everything, halfway through for even cooking.
• Remove from oven and sprinkle parmesan cheese. Enjoy!