BALSAMIC ROASTED CHICKEN THIGHS WITH ROOT VEGETABLES
I will always remember the way my grandmother's house smelled when she made these balsamic chicken thighs every Sunday. Ever since she gave me the recipe, the heartwarming flavors always take me back to my childhood. - Erin Chilcoat, Central Islip, New York
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a bowl, whisk 3 tablespoons oil, mustard, vinaigrette and 1/2 teaspoon each salt and pepper until blended. Add chicken, turning to coat. Refrigerate, covered, 6 hours or overnight., Preheat oven to 425°. Place chicken, skin side up, on half of a greased 15x10x1-in. baking pan. Place parsnips and sweet potato in a large bowl; add shallots, caraway seeds and the remaining oil, salt and pepper and toss to combine. Arrange in a single layer on remaining half of pan., Roast chicken and vegetables 20 minutes. Stir vegetables; roast chicken and vegetables until a thermometer inserted in chicken reads 170°-175° and vegetables are tender, 15-20 minutes longer., Transfer vegetables to a bowl; toss with 2 tablespoons parsley and half of the bacon. Serve chicken with vegetables; sprinkle chicken with the remaining parsley and bacon.
Nutrition Facts : Calories 480 calories, Fat 27g fat (6g saturated fat), Cholesterol 85mg cholesterol, Sodium 604mg sodium, Carbohydrate 33g carbohydrate (10g sugars, Fiber 5g fiber), Protein 27g protein.
BALSAMIC ROASTED CHICKEN THIGHS
Make and share this Balsamic Roasted Chicken Thighs recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken Thigh & Leg
Time 55m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Cooking Day: mix oil, vinegar, garlic, salt, and pepper in a small bowl.
- Transfer marinade to a large freezer bag.
- Add chicken to bag, turning to coat thoroughly; remove as much air as possible, and seal bag.
- Take a cake pan, or another pan with sides and lay bag flat; place pan in the freezer and flash freeze.
- Once flash frozen, remove bag from pan and place bag inside freezer.
- Serving Day: defrost meal--place in the refrigerator with a pan, plate, or bowl underneath to catch the extra moisture (or leaks) from defrosting; thaw chicken completely.
- Place chicken, skin side up and well coated with marinade, into rimmed baking pan or dish.
- Roast, uncovered in a 350° oven until brown and cooked through, about 35-40 minutes.
- *Chicken may also be grilled over med-hot coals until cooked through, turning once.
- Per serving--225 calories, 20.1 g fat, 0 g fiber.
ROASTED CHICKEN THIGHS WITH ROOT VEGETABLES
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 450˚. Generously season the chicken thighs on both sides with salt and pepper. Place skin-side down in a large ovenproof nonstick skillet and set over medium-high heat. Cook until the skin is very golden, about 10 minutes. Remove the chicken to a plate.
- Meanwhile, peel the rutabaga and turnip, cut in half and thinly slice. Arrange about half of the vegetables in the drippings in the skillet, going around in concentric circles and overlapping slightly to make an even layer. Sprinkle with half each of the parmesan and rosemary and a big pinch of salt and pepper. Repeat with the remaining vegetables, parmesan and rosemary; season with salt and pepper. Pour the chicken broth over the vegetables and cook until the broth is bubbling, 2 to 3 minutes. Place the chicken skin-side up on top of the vegetables.
- Transfer the skillet to the oven and roast until the vegetables are tender and the chicken is cooked through, 20 to 25 minutes. Meanwhile, stir the mustard and horseradish in a small bowl. Serve the chicken and vegetables with the mustard sauce on the side. Sprinkle with the parsley.
Nutrition Facts : Calories 670, Fat 46 grams, SaturatedFat 13 grams, Cholesterol 264 milligrams, Sodium 895 milligrams, Carbohydrate 14 grams, Fiber 3 grams, Protein 47 grams, Sugar 7 grams
CHICKEN THIGHS WITH ROOT VEGETABLE HASH
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F. Heat 2 tablespoons vegetable oil in a large ovenproof skillet over medium-high heat. Season the chicken with 1 teaspoon salt and a few grinds of pepper. Add to the skillet skin-side down and cook until golden, about 5 minutes. Pour off most of the fat from the skillet; transfer the skillet to the oven (do not flip the chicken). Roast 5 minutes, then flip the chicken and roast until cooked through, about 15 more minutes.
- Meanwhile, cook the bacon in the remaining 1 tablespoon oil in a large pot over medium-high heat until crisp, about 5 minutes. Remove with a slotted spoon and drain on paper towels, reserving the drippings in the pot.
- Add the mushrooms, carrots, parsnips, turnips, red onion, 2 tablespoons water, 1/2 teaspoon salt and a few grinds of pepper to the pot. Cook, stirring occasionally, until the vegetables are tender, about 12 minutes. Return the bacon to the pot along with the parsley and thyme. Serve the chicken with the vegetables.
Nutrition Facts : Calories 676 calorie, Fat 49 grams, SaturatedFat 13 grams, Cholesterol 140 milligrams, Sodium 1126 milligrams, Carbohydrate 22 grams, Fiber 6 grams, Protein 37 grams
BALSAMIC CHICKEN WITH ROASTED VEGETABLES
Chicken and vegetables seasoned with sage, rosemary and balsamic vinegar, then baked in the oven. A delicious healthy meal-in-one.
Provided by Gina
Categories Dinner
Time 30m
Number Of Ingredients 16
Steps:
- Preheat oven to 425°F.
- Season chicken with salt and pepper. Spray 2 large baking sheets with oil.
- Combine all the ingredients together in a large bowl using your hands to mix well then arrange everything onto the prepared baking sheets spread out in a single layer.
- The vegetables should not touch the chicken or it will steam instead of roast.
- Bake about 20 to 25 minutes, rotating the pan top to bottom, or until the chicken is cooked through and the vegetables are roasted and tender.
Nutrition Facts : ServingSize 2 thighs, Calories 401 kcal, Carbohydrate 15 g, Protein 48 g, Fat 17 g, SaturatedFat 3 g, Cholesterol 214 mg, Sodium 518 mg, Fiber 4 g, Sugar 2 g
ROASTED CHICKEN WITH ROOT VEGETABLES
I always wanted to learn to make an excellent roasted chicken at home. I tried to find a recipe that is quick and easy, but in the process, I didn't lose the flavors of the chicken. I could not see any that had a few steps or ingredients. This is a recipe I came up with after trying many different methods. I used to buy a lot of rotisserie chicken, but after I learned this easy chicken dish, I don't think I will ever go back. The chicken turns out to be flavorful and juicy. It can be served with the vegetables as a main dish or use it in other recipes that have chicken in them.
Provided by ServingsofYum
Categories Meat and Poultry Recipes Chicken Baked and Roasted Whole
Time 10h10m
Yield 8
Number Of Ingredients 9
Steps:
- Wash the chicken and pat dry. Poke it with a toothpick all over about 40 times. Season with salt and put in the refrigerator to chill for 8 hours.
- Preheat the oven to 425 degrees F (220 degrees C).
- Combine melted butter and saffron in a small bowl. Pour over chicken to cover, and season with salt and pepper. Stuff chicken with lemon slices garlic. Tie the chicken legs with kitchen string and tuck legs underneath.
- Lay carrots, fennel, and onion at the bottom of a roasting pan and rest the chicken on top.
- Roast in the preheated oven for 1 hour and 15 minutes. Spoon the juices from the chicken over the vegetables. Sprinkle with salt and pepper. Continue to roast until no longer pink at the bone and the juices run clear, 10 to 15 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
- Remove from the oven and cover with aluminum foil; let sit for 15 to 30 minutes before serving to allow the chicken to absorb all the juices.
Nutrition Facts : Calories 322.8 calories, Carbohydrate 10.9 g, Cholesterol 123.6 mg, Fat 12.3 g, Fiber 3.7 g, Protein 41.4 g, SaturatedFat 3.8 g, Sodium 175.7 mg, Sugar 2.6 g
BALSAMIC ROAST CHICKEN AND VEGETABLES
This is an easy one-dish dinner that even your teenager or husband could get on the table! It is true comfort food and nice during the colder months.
Provided by JackieOhNo
Categories One Dish Meal
Time 1h45m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees. Spray a large nonstick roasting pan with non-stick cooking spray.
- Cut 4 of the onions into quarters. In a medium bowl, toss the onion quarters, carrots and potatoes with 1/2 cup of the salad dressing (use more if not fully coated) and place in roasting pan.
- Slice the remaining onion and place the slices inside the chicken (after removing giblets from the cavity of the chicken) with the 6 sprigs of parsley.
- Place the chicken, breast side up, on top of the vegetables in the roasting pan. Brush the chicken with 1 T. of the salad dressing and sprinkle it with salt and black pepper.
- Bake the chicken in the preheated oven for about 1-1/2 hours, or until an instant-read meat thermometer registers 180 degrees. While the chicken is cooking, brush it with the remaining salad dressing and pan drippings every 30 minutes.
- Remove the onion and parsley from inside the chicken and discard.
- To serve, carve the chicken and sprinkle the vegetables with salt, black pepper, and the chopped parsley.
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