ROAST CHICKEN WITH VEGETABLES
New cooks are intimidated by the idea of roasting a chicken, but nothing could be simpler. If you roast the chicken with some vegetables in the same pan for about an hour, you will have a moist, golden bird and savory accompaniments - all ready to eat at the same time. While they cook, you can set the table, watch the news, maybe make a dessert.
Provided by Food Network
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 6
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.
ROASTED CHICKEN BREASTS WITH ROOT VEGETABLES AND THYME
Make and share this Roasted Chicken Breasts With Root Vegetables and Thyme recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken Breast
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 391.4, Fat 17.1, SaturatedFat 4.9, Cholesterol 54, Sodium 1016.2, Carbohydrate 39.9, Fiber 5.2, Sugar 5.4, Protein 21
BAKED CHICKEN BREASTS AND VEGETABLES
I got in from work one night and wanted something a little lighter. I had some frozen chicken breasts and fresh veggies. I added the spices at random and it turned out really good, I thought. There were no complaints from the others either.
Provided by Country
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 50m
Yield 4
Number Of Ingredients 12
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).
Nutrition Facts : Calories 484.8 calories, Carbohydrate 23.8 g, Cholesterol 69.2 mg, Fat 31.5 g, Fiber 8.1 g, Protein 29 g, SaturatedFat 4.9 g, Sodium 923.2 mg, Sugar 10.8 g
BAKED CHICKEN WITH CREAM CHEESE VEGETABLE TOPPING
Make and share this Baked Chicken With Cream Cheese Vegetable Topping recipe from Food.com.
Provided by L DJ3309
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oven to 425 degrees F.
- In a medium frying pan, heat the oil over moderate heat.
- Add the bell pepper and cook, stirring occasionally, until starting to soften, about 3 minutes.
- Add the onions,carrot and zucchini, cook 2 minutes longer, drain.
- Mix the vegetables with the cream cheese, 3/4 teaspoon of the salt, 1/4 teaspoon of the black pepper and dill.
- Sprinkle the chicken breasts with the remaining salt and pepper.
- Put the breasts in a roasting pan and spread them with the vegetable cream cheese.
- Bake the chicken until just done, 20 to 25 minutes.
Nutrition Facts : Calories 517.6, Fat 26.3, SaturatedFat 13.7, Cholesterol 199.2, Sodium 918, Carbohydrate 8.4, Fiber 1.9, Sugar 3.7, Protein 59.9
ROASTED CUT UP CHICKEN AND VEGETABLES
A complete meal from Pillsbury cookbook that roasts on a jelly roll pan. It has sweet potatoes/carrots/ onion and dried thyme, so it is a nice combination of flavors.
Provided by WiGal
Categories Poultry
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees.
- Use a large bowl, mix broth, oil, salt, thyme, pepper, vegetables, and garlic; toss to coat.
- Remove vegetables with slotted spoon and put onto 15X10X1 inch pan which is not greased, spreading on half of the pan.
- Add chicken pieces to remaining broth mixture in the large bowl, turning chicken over to coat all sides.
- Place chicken pieces, skin side down, onto other half of pan; placing the legs and thighs along edges of pan.
- Bake for 30 minutes.
- Stir vegetables and turn chicken pieces.
- Bake another 30-40 minutes longer or until vegetables are tender and juice of chicken is clear when thickest piece is cut to bone (170 degrees for breast, 180 degrees for thighs and legs).
Nutrition Facts : Calories 713.4, Fat 47.6, SaturatedFat 12.6, Cholesterol 187.2, Sodium 878.3, Carbohydrate 22.8, Fiber 4.2, Sugar 6.7, Protein 46.4
WHOLE-ROASTED CHICKEN AND VEGGIES RECIPE BY TASTY
Here's what you need: carrots, butternut squash, broccoli floret, oil, small whole chicken, salt, black pepper, fresh thyme leaf, fresh thyme sprigs, butcher's twine
Provided by Joey Firoben
Categories Dinner
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 425°F (220°C).
- In a large, ovenproof skillet or frying pan, mix together the carrots, squash, and broccoli, and coat with the oil. Spread the veggies into 1 even layer.
- Place the chicken on top of the veggies.
- Season the bird on all sides and in the cavity with salt, pepper, and fresh thyme leaves. While seasoning the bird, make sure that enough seasoning has fallen onto the veggies below to give them good flavor.
- To truss the chicken, fold the wingtips underneath the breasts so that they fit snugly. Using a piece of butcher's twine, tie the legs together so the bird holds a nice shape.
- Bake for 1 hour, or until a thermometer inserted into the thickest part of the breast reads 160°F (70°C).
- NOTE: Once resting out of the oven, the temperature will continue to rise to a safe 165°F (75°C).
- Let the chicken rest for at least 15 minutes once out of the oven, so that all of the juices in the meat can settle and the internal temperature has time to finish rising.
- Carve the bird as desired.
- Serve on a plate with the veggies, and fresh thyme sprigs for garnish.
- Enjoy!
Nutrition Facts : Calories 712 calories, Carbohydrate 8 grams, Fat 49 grams, Fiber 2 grams, Protein 52 grams, Sugar 1 gram
VEGGIE-PACKED CHICKEN FRIED RICE
This better-than-takeout main dish cuts the grease and loads up on fresh vegetables. Get your kids involved by letting them choose which vegetables they want to include.
Provided by ChefBillT
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 45m
Yield 4
Number Of Ingredients 16
Steps:
- Heat 2 teaspoons vegetable oil in a large lidded skillet or wok over medium-high heat until it shimmers. Add pepper and onion and cook, stirring occasionally, until crisp-tender, about 5 minutes. Transfer to a bowl.
- Add another 2 teaspoons oil to skillet and heat until it shimmers. Add chicken and cook, stirring occasionally, until no longer pink, about 5 minutes. Transfer to bowl with vegetables. (If you are starting with precooked chicken, you can skip this step.)
- Add another 2 teaspoons oil and heat until it shimmers. Add chopped zucchini, carrots, cabbage, and sugar snap peas; cook, stirring occasionally, 2 minutes. Add broth and cook, covered, until vegetables are crisp-tender, about 3 minutes more. Transfer to bowl.
- Add remaining 3 teaspoons oil to skillet and heat until it shimmers. Add garlic and ginger and cook, stirring, 15 seconds. Add rice (and precooked chicken, if using) and cook, breaking up clumps and stirring occasionally, 2 minutes. Add bowl contents, soy sauce, sesame oil, green onions, and salt. Cook, stirring and tossing, until well mixed and heated through, about 5 minutes more.
Nutrition Facts : Calories 359.5 calories, Carbohydrate 41.8 g, Cholesterol 25 mg, Fat 14.4 g, Fiber 7 g, Protein 16.3 g, SaturatedFat 2.4 g, Sodium 652.2 mg, Sugar 7.4 g
ROAST CHICKEN AND VEGETABLES
An easy-to-prepare one-dish recipe. A combination of blue ribbon recipes I've found all over the internet and fused together. Feel free to substitute a bit here and there to make it your own.
Provided by Chonchos
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 2h25m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 385 degrees F (196 degrees C).
- Pour olive oil into a large bowl; toss potatoes, carrots, bite-size pieces of celery, and 3/4 of the sliced onion in the oil to coat. Set remaining onion aside. Transfer oiled vegetables to a large cast iron skillet.
- Rinse chicken and pat thoroughly dry with paper towels. Generously season the chicken, inside and out, with salt, black pepper, and garlic powder. Place the remaining 1/4 of the sliced onion, 1/4 cup margarine, lemon slices, 1 teaspoon minced garlic, and large pieces of celery into the cavity of the chicken.
- Place the chicken atop the oiled vegetables; scatter remaining 1/4 cup of margarine pieces and 1 2/3 tablespoon minced garlic in small amounts around the vegetables.
- Roast chicken and vegetables in the preheated oven until the skin is browned and crisp, the vegetables are tender, and an instant-read meat thermometer inserted into the thickest part of a thigh reads 165 degrees F (75 degrees C), about 1 hour and 45 minutes. Let chicken rest for 10 minutes before carving and serving with vegetables.
Nutrition Facts : Calories 753.5 calories, Carbohydrate 36.2 g, Cholesterol 145.5 mg, Fat 45.6 g, Fiber 6.1 g, Protein 50.4 g, SaturatedFat 10.5 g, Sodium 413.9 mg, Sugar 6.7 g
BAKED SWEET AND SOUR CHICKEN WITH VEGGIES
Delicious without the usual pineapple, nice with baked potato or brown rice; adapted from Canadian Living mag.
Provided by Derf2440
Categories Chicken Thigh & Leg
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Quarter onions, cut carrots into one inch pieces, (I used baby carrots, about 12).
- Seed, core and cut green peppers into one inch chunks.
- Scatter all veggies in a roasting pan with a lid, cover and roast at 400f degrees for 15 minutes.
- In a large shallow dish,combine flour, salt and pepper.
- Press chicken legs into flour mixture to coat all over.
- In a large non stick frypan heat 1 tablespoon oil, over medium high heat.
- Brown chicken in batches, adding remaining oil when necessary, about 8 to 10 minutes.
- Arrange on top of veggies in roaster.
- Whisk together, in a measuring cup, orange juice,honey, soy sauce, tomato paste, corn starch and garlic.
- Pour over chicken and veggies.
- Cover and roast at 400f degrees for 20 minutes; uncover and roast, basting occasionally, until chicken is golden and juices run clear, approximately another 20 minutes.
PAN-ROASTED CHICKEN AND VEGETABLES
This one-dish roast chicken with vegetables tastes as if it took hours of hands-on time to put together, but the simple ingredients can be prepped in mere minutes. The rosemary gives it a rich flavor, and the meat juices cook the veggies to perfection. It's unbelievably easy! -Sherri Melotik, Oak Creek, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 357 calories, Fat 14g fat (3g saturated fat), Cholesterol 87mg cholesterol, Sodium 597mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 4g fiber), Protein 28g protein. Diabetic Exchanges
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