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
PERFECT ROASTED CHICKEN AND ROOT VEGETABLES
Every time I make this recipe for the family or guests they absolutely go nuts for it! It is incredibly moist and delicious! I hope you enjoy it as well. The recipe was inspired by Emeril Lagasse and tweaked to perfection by me. You can use a chicken ranging in weight from 3 1/2 to 7+pounds. Double the amount of the paste ingredients if you make the larger bird. Cooking time will vary depending on the size of the chicken. Use as many root vegetables as you like. They can cook along with the chicken.
Provided by Chicagoland Chef du
Categories Whole Chicken
Time 2h20m
Yield 4-6 serving(s)
Number Of Ingredients 21
Steps:
- Preheat the oven to 500°F.
- You will need a 9 x 13-inch roasting pan with rack. Place roaster on the bottom most oven rack. Reserve the top rack for the roasted root vegetables.
- Season the chicken both inside and out with the kosher salt and white pepper.
- In a small bowl, combine the garlic, rosemary, olive oil and butter to make a paste.
- Rub the chicken both inside and out with the garlic rosemary blend. Place chicken in the roasting pan on a rack to raise it out of the fatty drippings.
- Pour 1 C water into the roasting pan, NOTE: watch to refill during first 30 minutes of roasting.
- Squeeze the lemon halves over the chicken and place the rinds inside the cavity.
- Place the bay leaves, 1 carrot halved, 1 stalk of celery halved and 1/2 onion in the cavity.
- Pour 1/2 cup of wine inside the cavity.
- Place the pan in the oven and roast the chicken uncovered at 500° for 30 minutes. Add water to the bottom of the roasting pan as needed. Drippings will burn & smoke!
- In the mean time, prepare: Roasted Root Vegetables:.
- Combine root vegetables with olive oil, spread on a baking sheet, sprinkle wit salt and bake until chicken is done. They will be carmalized on the bottom.
- Reduce the oven temperature to 350°, cover with foil tent and continue baking until the juices run clear. To test this, insert a thermometer in the thickest part of a breast meat. It should register at 160 degrees internal temperature.
- Remove the chicken from the oven and allow to cool for 10 to 15 minutes before carving. Cover with a foil tent until ready to carve & serve.
- Pour off excess fat from pan and return to heat. Whisk in 1 T flour or cornstarch, chicken stock, white wine, scraping up the bits on the bottom of pan. Bring to a boil, then reduce to a simmer. Reduce gravy by half, until thickened. Strain if necessary.
- Serve chicken with mashed potatoes & gravy on the side.
Nutrition Facts : Calories 889.3, Fat 60.9, SaturatedFat 17.4, Cholesterol 204.2, Sodium 2053.7, Carbohydrate 21.1, Fiber 3.4, Sugar 8.1, Protein 47.6
GARLIC-ROASTED CHICKEN AND ROOT VEGETABLES
[DRAFT]
Provided by Giada De Laurentiis
Categories main-dish
Time 2h35m
Yield 4 servings
Number Of Ingredients 26
Steps:
- Position an oven rack just below the center of the oven. Preheat the oven to 400 degrees F.
- For the butter: In a small bowl, combine the butter, rosemary, thyme, lemon juice, salt, pepper and garlic until smooth.
- For the chicken: Tuck the wings under the chicken. Sprinkle the cavity of the chicken with salt and pepper. Spoon 2 tablespoons of the butter mixture into the cavity. Place the rosemary, thyme and lemon quarters in the cavity. Tie the legs together loosely with kitchen string. Place the chicken in a large roasting pan.
- Starting at the neck end of the chicken, loosen the skin over the entire chicken breast. Smear the remaining butter mixture over the outside and under the skin of the chicken, being careful not to tear the skin.
- For the vegetables: In a large bowl, toss together the oil, rosemary, thyme, salt, pepper, potatoes, carrots, parsnips, shallots and garlic.
- Arrange the vegetables around the chicken in a single layer. Add the broth and roast until the vegetables are tender and an instant-read thermometer inserted into the thickest part of the chicken thigh registers 160 to 165 degrees F, about 1 1/2 hours. Let the chicken rest for 20 minutes.
- Transfer the chicken to a platter. Arrange the vegetables around the chicken. Scrape the contents of the roaster into a 4-cup measuring cup. Spoon off the layer of fat that rises to the top. Season the pan juices with salt and pepper, if needed. Serve the chicken with the pan juices.
HERB-ROASTED CHICKEN WITH ROOT VEGETABLES
Provided by Food Network Kitchen
Categories main-dish
Time 6h5m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Pat the chickens dry inside and out. Generously season the skin and cavity of each with salt and pepper. Refrigerate, uncovered, at least 4 hours and up to overnight to dry out the skin.
- Let the chickens stand at room temperature for 30 minutes before roasting. Preheat the oven to 375 degrees F.
- Mash the butter with the chopped thyme and rosemary in a small bowl. Gently slide your fingers under the skin on the breasts and legs of each chicken to loosen . Scoop some of the herbed butter with a spoon, slide the spoon under the skin on one chicken and hold the skin in place while you remove the spoon. Smooth the skin to distribute the butter; repeat with more butter if needed. Repeat with the second chicken and remaining herbed butter.
- Squeeze the juice of a lemon half into the cavity of each chicken, then stuff the lemon half inside. Stuff 3 cloves garlic, 1/2 onion, 1 thyme sprig and 1/2 rosemary sprig into each chicken cavity. Tie the legs together with twine. Put the chickens on a baking sheet next to each other.
- Toss the parsnip, potato, squash, olive oil and a large pinch of salt in a bowl, then add the vegetables to the baking sheet, scattering them around the chickens. Roast until the chickens are golden brown and a instant-read thermometer registers 165 degrees F, about 1 hour. Transfer the chicken and vegetables to platters and let rest about 10 minutes before carving.
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.
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
More about "perfect roasted chicken and root vegetables food"
PERFECT ROASTED CHICKEN AND ROOT VEGETABLES - LIVELY TABLE
From livelytable.com
Reviews 1Category Main DishCuisine AmericanTotal Time 1 hr 20 mins
- In a large bowl, combine salt, sugar, and lukewarm water. Clean chicken and place in bowl, making sure it is completely covered in water. Let chicken brine in the refrigerator for at least 2 hours. Remove chicken and discard brine an hour before you are ready to cook. Pat chicken dry with paper towels and place on a plate in the refrigerator. This will help the skin crisp.
- In a small bowl, combine thyme, rosemary, 2 chopped garlic cloves, juice of the lemon, olive oil, salt and pepper. Rub the mixture under the skin of the chicken and all over the outside. Stuff the cavity with remaining clove of garlic, lemon peels, and additional springs of herbs, if you have them. Truss the chicken with kitchen twine (optional). Place chicken in heated skillet or a roasting pan, breast side up.
- Roast chicken at 425° F for 20 min. Turn the oven down to 400° F and continue to cook until done (about 30-45 minutes or 15 minutes per pound), checking often. A thermometer inserted into the thickest part of the breast should read 165° F when it is completely cooked.
CLASSIC COMFORT FOOD: ROASTED CHICKEN AND ROOT …
From simplebites.net
PERFECTLY BROWNED ROASTED CHICKEN AND ROOT VEGETABLES.
From simplejoyfulfood.com
SHEET PAN ROASTED CHICKEN WITH ROOT VEGETABLES
From cookingclassy.com
FARM ROASTED GARLIC CHICKEN | XX PHOTOZ SITE
From xxphotoz.com
BAKED CHICKEN AND VEGETABLES | XX PHOTOZ SITE
From xxphotoz.com
WHOLE ROASTED CHICKEN WITH ROOT VEGETABLES AND COUSCOUS
From sungrownkitchen.com
ROASTED CHICKEN THIGHS AND ROOT VEGETABLES RECIPES
From stevehacks.com
ROASTED CHICKEN AND VEGETABLES | SOUTHERN FOOD AND FUN
From southernfoodandfun.com
ROAST CHICKEN WITH ROOT VEGETABLES RECIPE - EASY RECIPES
From recipegoulash.cc
PERFECT ROASTED CHICKEN AND ROOT VEGETABLES
From roastedfood.blogspot.com
OVEN ROASTED CHICKEN AND VEGGIES - NEW - FRONT PORCH PANTRY
From frontporchpantry.com
ROASTED CHICKEN WITH ROOT VEGETABLES - THESUPERHEALTHYFOOD
From thesuperhealthyfood.com
ROASTED CHICKEN WITH ROOT VEGETABLES RECIPE | MYRECIPES
From myrecipes.com
BEST ROAST CHICKEN AND VEGETABLES | COOK'S ILLUSTRATED
From americastestkitchen.com
RECIPE: PORK POT ROAST WITH ROOT VEGETABLES, PERFECT FOR FALL ...
From timescolonist.com
ROAST CHICKEN AND ROOT VEGETABLES - FOOD NETWORK CANADA
From foodnetwork.ca
WILD RICE CHICKEN SOUP - THE ROASTED ROOT
From theroastedroot.net
ROAST CHICKEN AND ROOT VEGETABLES ARE THE PERFECT ONE-PAN …
From americastestkitchen.com
KEYWORD BROTH, SOUP, VEGETABLES PREPARATION TIME 20 MINUTES …
From tdjnv.vanvenlo.nl
PERFECT ROASTED CHICKEN AND ROOT VEGETABLES - COMMUNITY …
From communitycancercenter.org
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love