Roast Chicken Drumsticks And Vegetables Food

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ROASTED CHICKEN AND VEGETABLES



Roasted Chicken And Vegetables image

This Roasted Chicken and Vegetables is a family favorite that we make often. Quick and easy prep, a whole meal all in one dish, resulting in a deliciously seasoned chicken over a bed of vegetables.

Provided by Joanna Cismaru

Categories     Dinner

Time 1h10m

Number Of Ingredients 12

2 pounds chicken (breasts, thighs or drumsticks)
4 medium potatoes (peeled and cut in cubes)
1 large onion (cut in wedges)
2 cups cherry tomatoes (or regular tomatoes cut into quarters)
6 cloves garlic (minced)
1 red bell pepper (roughly chopped)
1 cup kalamata olives
4 tablespoon olive oil
1 tablespoon balsamic vinegar
1 teaspoon smoked paprika
salt and pepper to taste
3 basil leaves (chopped)

Steps:

  • Preheat the oven to 375°F.
  • Season the ingredients: Add the potatoes, onion, tomatoes, peppers, and olives to a large bowl, and the chicken to another bowl. Add half of each the garlic, oil, vinegar, salt, pepper, and paprika over the veggies, and the other half of these ingredients to the chicken. Toss everything well.
  • Roast: Dump the veggies into a large 9x13 baking dish. Arrange the chicken over the veggies. Roast for 1 hour, or until the chicken is cooked through and the potatoes are fork tender.
  • Serve - Sprinkle the fresh basil all over the chicken and veggies. Serve, and drizzle some of the pan juices over the chicken.

Nutrition Facts : Calories 370 kcal, Fat 24 g, Carbohydrate 22 g, Protein 18 g, SaturatedFat 5 g, Cholesterol 54 mg, Sodium 421 mg, Fiber 5 g, Sugar 4 g, ServingSize 1 serving

ROAST CHICKEN DRUMSTICKS AND VEGETABLES



Roast Chicken Drumsticks and Vegetables image

Make and share this Roast Chicken Drumsticks and Vegetables recipe from Food.com.

Provided by ImPat

Categories     One Dish Meal

Time 50m

Yield 2 serving(s)

Number Of Ingredients 14

4 chicken drumsticks (skin removed)
300 g sweet potatoes (cut into chunks)
1 capsicum (red cut into chunks)
1 carrot (large cut into chunks)
1 onion (brown cut into wedges)
1/2 bulb of garlic (wrapped in foil)
cooking spray (Extra Virgin Olive Oil)
1 tablespoon oregano (fresh leaves)
1 pinch smoked paprika
fresh ground black pepper
2 large tomatoes (quartered)
1/2 lemon (juice of)
1 tablespoon red wine vinegar
oregano leaves (fresh to serve)

Steps:

  • Preheat oven to 200C fan forced.
  • Line a roasting pan with baking paper and put the chicken drumsticks, sweet potato, capsicum, carrot, onion and garlic in the pan and spray the chicken and vegetables with the cooking spray and then sprinkle 1 tablespoon of oregano leaves and the paprika and season with pepper and roast for 20 minutes.
  • Add the tomatoes to the pan and spray with cooking spray and roast for a further 15 to 20 minutes or until the chicken is cooked through and the vegetables are tender.
  • Drizzle lemon juice and vinegar over the chicken and vegetables and top with the oregano leaves and squeeze the pulp from the garlic cloves over the chicken and vegetables to serve.

Nutrition Facts : Calories 461.5, Fat 13.4, SaturatedFat 3.7, Cholesterol 118.3, Sodium 240.1, Carbohydrate 52.3, Fiber 10.3, Sugar 16.7, Protein 34.2

PAN-ROASTED CHICKEN AND VEGETABLES



Pan-Roasted Chicken and Vegetables image

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

2 pounds red potatoes (about 6 medium), cut into 3/4-inch pieces
1 large onion, coarsely chopped
2 tablespoons olive oil
3 garlic cloves, minced
1-1/4 teaspoons salt, divided
1 teaspoon dried rosemary, crushed, divided
3/4 teaspoon pepper, divided
1/2 teaspoon paprika
6 bone-in chicken thighs (about 2-1/4 pounds), skin removed
6 cups fresh baby spinach (about 6 ounces)

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

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