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.
RANCH-BRINED ROAST CHICKEN AND VEGETABLES
In this recipe, you brine and season a family-sized roaster with ranch dip mix for a deep, rich flavor.
Provided by JackieOhNo
Categories Whole Chicken
Time 4h40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In 2-1/2-quart microwave-safe bowl, microwave 2 cups water on High in 1-minute intervals until just boiling. Stir in sugar and salt until dissolved. Reserve 1 T. dip mix; stir remaining mix into liquid mixture. Stir in 6 cups water and 2 T. dill; cool mixture to room temperature. Place chicken in 2-gallon plastic food storage bag in large bowl.
- Pour liquid mixture over chicken; seal bag. Refrigerate at least 4 hours but no longer than 8 hours.
- Preheat oven to 350 degrees. Remove chicken from brine; discard brine; pat chicken dry. Place chicken in shallow roasting pan; sprinkle with 1 t. reserved dip mix. Roast 1 hour.
- In bowl, toss potatoes and carrots with oil and remaining 2 t. dip mix until coated; arrange around chicken in pan. Roast until meat thermometer inserted into thickest part of thigh away from bone registers 180 degrees and vegetables are tender, 45 minutes to 1 hour. Transfer to chicken platter; sprinkle with 1 t. of remaining dill. Let stand 10 minutes before carving. Toss vegetables with remaining 2 t. dill; serve vegetables with chicken.
Nutrition Facts : Calories 853.5, Fat 51.2, SaturatedFat 13.9, Cholesterol 213.9, Sodium 9706.2, Carbohydrate 44.3, Fiber 3.4, Sugar 29.5, Protein 52.4
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
BREADED RANCH CHICKEN
A crunchy coating of cornflakes and Parmesan cheese adds delectable flavor to this zesty ranch chicken. The golden, crispy chicken is a mainstay dish I can always count on. -Launa Shoemaker, Landrum, South Carolina
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 350°. Place butter in a shallow bowl. In another shallow bowl, combine the cornflakes, cheese and salad dressing mix. Dip chicken in butter, then roll in cornflake mixture to coat. , Place in a greased 13x9-in. baking dish. Bake, uncovered, until a thermometer reads 165°, about 45 minutes.
Nutrition Facts : Calories 254 calories, Fat 10g fat (5g saturated fat), Cholesterol 84mg cholesterol, Sodium 959mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 0 fiber), Protein 26g protein.
ROAST BRINED CHICKEN
Make and share this Roast Brined Chicken recipe from Food.com.
Provided by PalatablePastime
Categories Chicken Breast
Time P1DT2h
Yield 4-5 serving(s)
Number Of Ingredients 14
Steps:
- Mix together salt, brown sugar, and water in saucepan until sugar and salt dissolve.
- Bring to a boil, then remove from heat, add herb/spices and allow to cool to room temp.
- Place chicken in a food-safe plastic bag and add slices of 1 lemon to the bag or place in the chicken cavity.
- Add the brine to the bag, making sure the chicken is covered completely.
- Seal bag, removing as much air as possible, and refrigerate for 24 hours, agitating brine mixture from time to time.
- The next day, remove chicken from the brine and discard brine.
- Rinse chicken with water and pat dry with paper towels.
- Place chicken in a roasting pan and stuff cavity with additional sliced lemon, fresh thyme sprigs, if desired.
- Tuck additional garlic cloves under the skin of the chicken, if desired.
- Rub skin with unsalted butter and seaon with salt and pepper.
- Roast chicken at 400F until the internal temp reaches 170F and the leg moves easily in the joint, 1 1/2- 2 1/2 hours.
Nutrition Facts : Calories 593.4, Fat 35, SaturatedFat 10, Cholesterol 160.4, Sodium 14312.2, Carbohydrate 30.7, Fiber 1, Sugar 27.1, Protein 38.3
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- Toss the Brussels sprouts and carrots with 2 tablespoons of the olive oil, a little bit of salt and pepper to taste, and one teaspoon of the ranch seasoning mix until well coated. Season the chicken thighs on both sides with the remaining ranch seasoning mix.
- Scatter the vegetables evenly on the sheet pan and nestle the chicken thighs on top. Drizzle the whole thing with remaining olive oil and sprinkle with garlic.
- Place pan into the oven and roast until the chicken is completely cooked through and the vegetables are fork tender, about 30 minutes, stirring the vegetables gently halfway through cooking. If the vegetables need more time, remove the chicken and finish for another 5–10 minutes.
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