CRISPY ROAST CHICKEN & CARROTS
Nothing says comfort like a roasted whole chicken, but it can take a while to cook. Using parts instead puts this easy roast chicken on the weeknight menu. Fresh herbs, lemon juice and capers in this Italian salsa verde sauce brighten things up.
Provided by Devon O'Brien
Categories Healthy Whole Chicken Recipes
Time 50m
Number Of Ingredients 11
Steps:
- Place 2 rimmed baking sheets in oven; preheat to 500 degrees F.
- If using a whole chicken, cut into parts (breasts, leg quarters and wings). Cut any chicken breasts in half crosswise. Combine 1 tablespoon oil, half the garlic, salt and 1/2 teaspoon pepper in a small bowl. Rub all over the chicken and under the skin.
- Remove the pans from the oven and divide the chicken between them. Arrange carrots around the chicken on both pans.
- Reduce oven temperature to 450 degrees . Roast the chicken and carrots until an instant-read thermometer inserted in the thickest part of a leg without touching bone registers 165 degrees F, 20 to 30 minutes.
- Meanwhile, combine herbs, lemon juice, capers, anchovy paste, the remaining garlic and 1/4 teaspoon pepper in a food processor. Pulse until finely chopped. With the motor running, slowly add water and the remaining 1 tablespoon oil.
- Serve the chicken and carrots with the sauce.
Nutrition Facts : Calories 262.8 calories, Carbohydrate 11.1 g, Cholesterol 118.4 mg, Fat 10.7 g, Fiber 3.2 g, Protein 29.7 g, SaturatedFat 2.3 g, Sodium 361.3 mg, Sugar 5 g
ROAST CHICKEN WITH CARROTS
This roasted whole chicken in an oven-proof skillet is surrounded by carrots and garlic, then stuffed with lemon and thyme.
Provided by Elise Bauer
Categories Dinner Carrot Chicken Chicken Roast
Time 1h40m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven: Preheat oven to 425°F (220°C).
- Roast the chicken: Place the chicken in the oven at 425°F (220°C). Roast until chicken is golden and carrots are well caramelized, 1 1/4 to 1 1/2 hours, basting with broth and pan juices every 15 minutes for the first 45 minutes. Add more stock if the pan looks dry.
- Let chicken rest: Transfer chicken, carrots and garlic to a platter. Discard twine, thyme and lemon, and let chicken rest for 10 to 15 minutes.
- Add vinegar to the pan juices: Skim fat from pan juices and discard. Add 1 tablespoon vinegar to remaining pan juices, taste and add more to taste. Serve over the chicken.
Nutrition Facts : Calories 679 kcal, Carbohydrate 36 g, Cholesterol 154 mg, Fiber 9 g, Protein 52 g, SaturatedFat 9 g, Sodium 478 mg, Sugar 13 g, Fat 39 g, ServingSize Serves 4, UnsaturatedFat 0 g
ROAST CHICKEN BREASTS WITH CARROTS
The secret to tender, juicy, delicious Roast Chicken Breasts with Carrots? Bake them with a mixture of Italian dressing and fresh lemon juice and use young whole carrots for extra flair. Try Roast Chicken Breasts with Carrots for dinner tonight.
Provided by My Food and Family
Categories Home
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Spread garlic onto bottom of 13x9-inch baking dish sprayed with cooking spray; top with carrots and chicken.
- Mix dressing and lemon juice until blended; pour over chicken and carrots. Sprinkle with parsley, thyme and pepper.
- Bake 18 to 20 min. or until chicken is done (165°F), turning chicken and spooning pan juices over chicken and carrots after 10 min.
- Serve chicken and carrots topped with pan juices.
Nutrition Facts : Calories 220, Fat 5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 65 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 25 g
CRISPY BLACK CHICKEN WITH APPLE CIDER VINEGAR SAUCE AND ROASTED GARLIC, DIRTY RICE AND HEIRLOOM GLAZED CARROTS
Steps:
- For the chicken: Preheat the oven to 350 degrees F. Spread the garlic cloves onto a sheet tray and roast, 20 minutes.
- Set up a deep fryer with canola oil and heat to 350 degrees F. Fry the brussels sprouts until crispy, 3 to 4 minutes. Remove to a paper towel-lined plate. Season with salt.
- Lower the temperature on the fryer to 275 degrees F.
- Combine the cornstarch, baking powder and salt to taste in a wide shallow dish. Dredge the chicken halves in the cornstarch mixture and shake off any excess. Deep-fry the chicken for 10 minutes, then remove from the oil onto a paper towel-lined tray.
- Increase the temperature on the fryer to 400 degrees F. Place the chicken back into the fryer to crisp for 5 minutes, or until it reaches an internal temperature of 165 degrees F.
- Add 1/4 cup each of the apple cider and apple cider vinegar to a large saute pan placed over medium-high heat. Allow to reduce by half, about 5 minutes. Add half the chicken stock and salt to taste. Reduce by half, about 5 minutes, then add the remaining chicken stock. Add the roasted garlic and allow the sauce to reduce, 5 to 7 minutes. Finish the sauce with the remaining 2 tablespoons each apple cider and apple cider vinegar and the butter.
- For the dirty rice: Add the onion, salt to taste and 2 tablespoons of the extra-virgin olive oil to a medium saucepan and turn the heat to medium high. Sweat the onion until translucent, 5 to 7 minutes. Add the rice and stir to coat. Toast for 2 to 3 minutes. Add the chicken stock, bay leaves and salt to taste. Bring to a boil, cover, reduce to a simmer and cook until the rice is tender, 15 to 20 minutes. Fluff with a fork and set aside.
- Heat a large saute pan with the remaining 2 tablespoons extra-virgin olive oil over medium-high heat. Add the shallot and salt to taste. Saute until translucent, 5 minutes. Add the chicken livers and blood sausage and brown until cooked through, 4 to 5 minutes. Add the cooked rice to the pan and stir to combine, tossing to thoroughly coat the rice in the chicken livers and blood sausage. Remove the pan from the heat, add the brandy and ignite with a click lighter. Put the pan back on the heat and cook for 2 to 3 minutes until the alcohol has cooked off. Turn off the heat and stir in the scallions.
- For the glazed carrots: Season a pot of boiling water generously with salt. It should be as salty as the sea. Prepare an ice bath and season generously with salt. Add the carrots to the boiling water and cook for 2 to 3 minutes until tender but still slightly crisp. Remove the carrots and immediately plunge into the ice bath. Set aside.
- Melt the butter, brown sugar and cayenne together in a large saute pan over medium-high heat. Add the chicken stock and the blanched carrots. Toss to coat the carrots, then allow the liquid to reduce until the glaze has thickened, 5 minutes. If the mixture needs to be thinned out, you can add a bit more chicken stock.
- To plate: Place a scoop of dirty rice onto the plate. Top with the glazed carrots, followed by the chicken. Spoon the sauce over the chicken, making sure to include the roasted garlic cloves. Garnish with the crispy Brussels sprouts and micro radish.
CHICKEN WITH CELERY AND CARROTS AND ROAST POTATOES
This is a delicious recipe for one, just double the ingredients more or less for two or for leftovers. I forget which cookbook I learned this from or I would give credit, but in any case I have adapted it. I'm a single cook, so all my recipes are for one, but in this case the chicken comes out so moist, I usually double up and use the rest the next day for fajitas or a wrap.
Provided by Jamie_Miami
Categories One Dish Meal
Time 35m
Yield 1 light chicken dinner, 1 serving(s)
Number Of Ingredients 10
Steps:
- Steam the potatoes until they are half-way cooked and feel tender to a fork. 5-7 minutes, depending on size. Remove from heat. Score an X in the top of each chunk to let steam escape in the next step. Set aside.
- Preheat oven to 425 degrees.
- Take a smallish pyrex or other oven-proof dish (smaller and deeper, the better). Spray lightly with Pam-like substance. Place chicken in center and coat it liberally with mustard & garlic.
- Scatter the celery, carrots, and scallions around it. Gently pour in the broth, trying not to wash the chicken coating away. Ideally, the broth will cover all the ingredients and certainly no more than that.
- Add the frozen OJ to a corner of the pyrex dish. Cover it all with foil. Leave a corner open for steam to escape.
- Take a cookie sheet and apply another light coating of Pam-like substance. Place the pyrex dish in the center, and arrange the potatoes on the cookie sheet outside, X-side up.
- Bake for 20 minutes. Getting the potatoes crispy and floury is the hardest thing here, so let the chicken be if if the potatoes need more time.
- To serve: Cut the chicken across the grain and arrange in slices, surrounded by the colorful carrots and celery. Moisten further with the cooking liquid (the scallions and OJ will have disappeared). Arrange the crispy roast potatoes to one side, for dipping in the cooking liquid.
Nutrition Facts : Calories 258.1, Fat 1.9, SaturatedFat 0.5, Sodium 943.9, Carbohydrate 52, Fiber 7.8, Sugar 17.3, Protein 10.1
CRISPY ROAST CHICKEN
Here's how to get a ROASTED CHICKEN really crispy and crunchy. (For extra crispy Fried Chicken, see my recipe #207405.) It's easy...your guests will be impressed! There's a secret: cornstarch. After piercing the chicken and rubbing the skin with the cornstarch rub, the fat escapes and mixes with the starch, creating the crisp coating.
Provided by GREG IN SAN DIEGO
Categories Whole Chicken
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Line roasting pan with foil.
- Adjust oven rack to middle position.
- Place roasting pan on rack and heat oven to 475 degrees.
- Coat V rack with cooking spray.
- Combine cornstarch and 2 teaspoons salt in small mixing bowl.
- Poke holes all over chicken skin, using skewer.
- Rub cornstarch mixture evenly over chicken.
- Remove roasting pan from oven.
- Place chicken in V-rack, wing side down.
- Roast for 15 minutes.
- Remove roasting pan from oven and, using wad of paper towels, flip chicken so that other wing is facing up.
- Roast another 15 minutes.
- Again remove roasting pan from oven and, using wad of paper towels, flip chicken so that breast side is up.
- Roast chicken another 20 minutes.
- Remove chicken from oven and insert chicken on angelfood cake pan or empty soda can.
- Rest for 10 minutes.
- Carve chicken and serve.
Nutrition Facts : Calories 578.7, Fat 42.9, SaturatedFat 11.9, Cholesterol 187.2, Sodium 174.4, Carbohydrate 1.2, Protein 44
LOW-FUSS CRISPY ROAST CHICKEN
Rendering fat trickles from the chicken as it roasts onto a bed of sliced potatoes and onions, resulting in a deliciously crisp and juicy low-fuss bird with a built-in side dish.
Provided by Mindy Fox
Categories Chicken Thyme Rosemary Sage Potato Roast Onion Dinner One-Pot Meal
Yield 4 servings
Number Of Ingredients 7
Steps:
- Place a rack in lower third of oven; preheat to 450°F. Place a 12" cast-iron or stainless-steel skillet in oven.
- Pull off excess fat around cavities of chicken; discard. Using paper towels, thoroughly pat dry chicken inside and out. Arrange chicken breast side up on a cutting board. Gently loosen skin covering breasts and thighs. Tuck 4 thyme sprigs under loosened skin, 1 sprig for each breast and thigh.
- Combine 1 Tbsp. plus 1 tsp. salt and 1/2 tsp. pepper in a small bowl. Pat dry cutting board and chicken again, then tie legs together with kitchen twine.
- Using a metal skewer or paring knife, poke 20-30 holes all over chicken, paying special attention to fatty (thickest) parts of skin. Season chicken with salt mixture, placing a pinch inside cavity, but primarily covering outside of bird.
- Cut remaining thyme sprig crosswise into 3-4 pieces and place in a large bowl. Add potatoes, onions, oil, 1/2 tsp. salt, and a generous pinch of pepper. Toss to combine.
- Carefully remove skillet from oven. Transfer potato mixture to skillet (mixture will sizzle), then place chicken, breast side up, on potato mixture. Return skillet to oven (remember, handle is hot!). Roast until an instant-read thermometer inserted into thickest part of breast registers 160°F and thickest part of thigh registers 175°F, 45-55 minutes.
- Remove skillet from oven. Using tongs or a large wooden spoon inserted into cavity, transfer chicken to a large plate. Give potato mixture a stir, then return to oven. Let chicken rest about 5 minutes.
- Using a sharp knife, slash stretched skin between thighs and breasts to let steam escape. Carefully tilt bird and plate over a large bowl to drain juices; reserve juices. Let chicken rest until potatoes are fork-tender, 15-25 minutes more.
- Tilt chicken and plate again over bowl with juices to drain any last bits, then transfer chicken to a cutting board and carve. (If juices have cooled and congealed, gently rewarm over low heat or for 10 seconds in the microwave.)
- Arrange chicken on a platter. Serve with roasted potatoes and onions alongside, spooning juices over.
- Cooks' Note: If time allows, after patting dry and salting chicken, place on a wire rack set in a rimmed baking sheet, or on a V-rack set in a roasting pan, and chill, uncovered, at least 12 hours or up to 2 days. This 'dry brine' will result in a flavorful juicy chicken with even crispier skin.
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- Preheat oven to 450°F. Season chicken thighs with kosher salt and black pepper. Cook, skin side down, in canola oil in a large oven-safe skillet over medium-high heat until skin is golden brown, 6 to 8 minutes; transfer to a plate.
- Add carrots and season with kosher salt and black pepper; toss to coat. Top with chicken, skin side up. Roast until chicken is cooked through, 8 to 10 minutes.
- Meanwhile, prepare couscous according to package directions. Toss together chopped parsley and roasted salted pepitas, fresh mint, chopped garlic clove, olive oil, lemon juice, and lemon zest. Season with kosher salt and black pepper. Serve chicken, carrots, and couscous topped with herb mixture.
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