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
ONE-PAN ROAST CHICKEN WITH VEGETABLES
Steps:
- Preheat the oven to 425 degrees F.
- Season the chicken thighs on both sides with 1 teaspoon salt and 1/2 teaspoon pepper.
- Heat the olive oil in a roasting pan on the stovetop over medium-high heat. Add the chicken, skin-side down, and sear until golden brown, 4 to 5 minutes; remove to a plate.
- Add the potatoes, garlic, onions, thyme, parsnips, 1 teaspoon salt and 1/2 teaspoon pepper to the roasting pan; stir. Cook until the vegetables are warmed and coated in oil, 2 minutes.
- Place the chicken, skin-side up, on top of the vegetables. Scatter with the lemon slices and thyme sprigs.
- Roast until the chicken is cooked through and the potatoes are tender, 35 to 40 minutes.
PAN-ROASTED CHICKEN WITH VEGETABLES AND HERBS
Chicken breasts, sautéed until golden brown in the skillet, are finished in the oven with potatoes, onions, carrots and fresh herbs.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Swanson®
Time 1h30m
Yield 4
Number Of Ingredients 12
Steps:
- Heat the oven to 350 degrees F. Stir the flour, black pepper and paprika on a plate. Coat the chicken with the flour mixture.
- Heat the oil in a 12-inch oven-safe skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on all sides. Remove the chicken from the skillet. Pour off any fat.
- Add the onions and potatoes to the skillet and cook for 5 minutes, stirring occasionally. Add the carrots, stock, lemon juice and oregano and heat to a boil. Return the chicken to the skillet. Cover the skillet.
- Roast for 25 minutes. Uncover the skillet.
- Roast, uncovered, for 20 minutes or until the chicken is cooked through and the vegetables are tender. Sprinkle with the thyme, if desired.
Nutrition Facts : Calories 800.9 calories, Carbohydrate 34.1 g, Cholesterol 217.9 mg, Fat 38.7 g, Fiber 5.2 g, Protein 76.2 g, SaturatedFat 10.1 g, Sodium 453.1 mg, Sugar 6.1 g
ROASTED CHICKEN AND VEGETABLES SHEET-PAN DINNER (COOKING FOR 2)
This delicious roasted chicken and veggie dinner comes together quickly, is guaranteed to please and proves that you don't need to feed a crowd to enjoy a sheet-pan supper.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 2
Number Of Ingredients 8
Steps:
- Heat oven to 425°F. Spray 15x10x1-inch pan with cooking spray. In medium bowl, mix potatoes, cauliflower, melted butter and red pepper; pour into pan. Roast 20 minutes.
- Stir broccoli into potato mixture in pan. Rub chicken thighs with grill seasoning. Place skin side up in pan. Roast 25 to 30 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F) and vegetables are tender. Top with parsley.
Nutrition Facts : Calories 290, Carbohydrate 24 g, Cholesterol 105 mg, Fat 1/2, Fiber 4 g, Protein 24 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 3 g, TransFat 0 g
ONE PAN CHICKEN AND VEGGIES RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breasts, large sweet potato, broccoli, garlic, fresh rosemary, paprika, salt, pepper, olive oil
Provided by Tasty
Categories Dinner
Yield 2 servings
Number Of Ingredients 9
Steps:
- Line a baking sheet with aluminum foil. Lay out the sweet potato, chicken breasts, and broccoli.
- Evenly distribute the garlic, rosemary, paprika, salt, and pepper over the entire pan. Drizzle with olive oil.
- Bake at 400°F (200°C) for 35-40 minutes (or until the internal temperature of the chicken reaches 165°F (75°C) and the juices run clear).
- Serve up and dinner's ready! For an easy cleanup, just carefully toss the aluminum foil and you're good to go.
- Enjoy!
Nutrition Facts : Calories 536 calories, Carbohydrate 38 grams, Fat 20 grams, Fiber 9 grams, Protein 52 grams, Sugar 10 grams
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
PAN ROASTED CHICKEN AND VEGGIES
Only one pan to wash with this wonderful casserole type dish which combines potatoes, rosemary, onions and garlic with quartered boneless chicken thighs and fresh spinach.
Provided by Marie
Categories One Dish Meal
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 475°F.
- In large roasting pan, combine potatoes, onion, garlic, oil, salt, pepper and rosemary and toss to coat.
- Roast veggies 25 minutes, stirring once.
- Lightly salt and pepper chicken and add, tossing to coat and roast 15 minutes longer or until chicken is done.
- Place spinach over chicken mixture and roast for 5 minutes longer or until spinach wilts.
- Toss before serving.
ONE-PAN WHOLE ROASTED CHICKEN & VEGGIES RECIPE BY TASTY
Here's what you need: medium yellow onion, medium carrots, tuscan kale, extra virgin olive oil, kosher salt, black pepper, white wine, whole chicken, fresh rosemary, fresh thyme, lemon, cast iron pan, kitchen twine
Provided by Crystal Hatch
Categories Dinner
Yield 6 servings
Number Of Ingredients 13
Steps:
- Arrange an oven rack in the center of the oven, then preheat to 425˚F (220˚C).
- Toss the onion, carrots, and kale in a 12-inch (30 cm) cast iron skillet with 2 tablespoons of olive oil, salt, and pepper until well coated. Pour the white wine over the vegetables.
- Season the chicken all over with salt and pepper, then brush with the remaining tablespoon of olive oil. Stuff the rosemary, thyme, and lemon inside the cavity, tie the legs closed with kitchen twine, and tuck the wings underneath the bird. Place the chicken, breast-side up, on top of the vegetables in the skillet.
- Roast the chicken for 1 hour, rotating the pan halfway through cooking. The chicken is done when it is golden brown, the skin is crispy, and an instant-read thermometer inserted into the thigh registers 165˚F (70˚C). Remove from the oven and let the chicken rest for 15 minutes.
- Carve the chicken, then plate alongside the vegetables. Pour the pan drippings over the top and serve immediately.
- Enjoy!
Nutrition Facts : Calories 610 calories, Carbohydrate 15 grams, Fat 41 grams, Fiber 4 grams, Protein 40 grams, Sugar 4 grams
BEST-EVER ROAST CHICKEN AND ROOT VEGETABLES
Make and share this Best-Ever Roast Chicken and Root Vegetables recipe from Food.com.
Provided by DriaDB
Categories One Dish Meal
Time 1h33m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Put the carrots, parsnips and onions in the bottom of a big roasting pan. Season with salt and pepper, and add to that the 1/2 cup of chicken broth.
- Then, remove the contents from the cavity of the chicken.
- Slice the top off of the whole head of garlic, and put that, the halved lemon, and the whole bunch of thyme inside the cavity. Truss the legs of the chicken.
- Season the outside of the chicken with olive oil, salt and pepper.
- Place the chicken on top of the vegetables in the roasting pan, fold the wings underneath the bird.
- Put the pan into a 400-degree oven for an hour and fifteen minutes -- at that point, check to see if the chicken's done (slice the wing, the juices should run clear). Add more time if needed.
- Let rest for 10-15 minutes, carve and serve with the roasted vegetables.
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