ROASTED CHICKEN THIGHS WITH ROOT VEGETABLES
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 450˚. Generously season the chicken thighs on both sides with salt and pepper. Place skin-side down in a large ovenproof nonstick skillet and set over medium-high heat. Cook until the skin is very golden, about 10 minutes. Remove the chicken to a plate.
- Meanwhile, peel the rutabaga and turnip, cut in half and thinly slice. Arrange about half of the vegetables in the drippings in the skillet, going around in concentric circles and overlapping slightly to make an even layer. Sprinkle with half each of the parmesan and rosemary and a big pinch of salt and pepper. Repeat with the remaining vegetables, parmesan and rosemary; season with salt and pepper. Pour the chicken broth over the vegetables and cook until the broth is bubbling, 2 to 3 minutes. Place the chicken skin-side up on top of the vegetables.
- Transfer the skillet to the oven and roast until the vegetables are tender and the chicken is cooked through, 20 to 25 minutes. Meanwhile, stir the mustard and horseradish in a small bowl. Serve the chicken and vegetables with the mustard sauce on the side. Sprinkle with the parsley.
Nutrition Facts : Calories 670, Fat 46 grams, SaturatedFat 13 grams, Cholesterol 264 milligrams, Sodium 895 milligrams, Carbohydrate 14 grams, Fiber 3 grams, Protein 47 grams, Sugar 7 grams
CHICKEN WITH POTATO STUFFING
Meet the Cook: This is a great Sunday meal or "company dish" - as long as you're prepared with second helpings! My husband and I have two sons...3 and almost 1. We live in the country. He is a large-animal veterinarian; I give music lessons. -Carla Kreider, Quarryville, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 3h
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Cook the potatoes in boiling salted water until almost tender; drain and set aside. Cook the sausage in boiling water for 10 minutes; drain. Halve each sausage lengthwise, then cut into 1/2-in. pieces. , In a large skillet over medium heat, cook and stir potatoes, sausage and onion in butter until sausage is browned and onion is tender. Add 2 teaspoons parsley, salt, rosemary, 3/4 teaspoon thyme and pepper., Stuff the chicken with the potato mixture. Place the remaining stuffing in a greased 1-1/2-qt. baking dish; cover and refrigerate until ready to bake., Place chicken in a roasting pan breast side up; brush with oil and sprinkle with remaining parsley and thyme. Add water to pan. Bake, uncovered, at 350° for 2-1/4 hours or until a thermometer inserted in stuffing reads 165° and a thermometer inserted in the thigh reads 180°., Bake stuffing in the baking dish for 45 minutes or until heated through and lightly browned. Remove chicken from oven; tent with foil. Let stand 15 minutes before removing stuffing and carving. Skim fat and thicken pan drippings for gravy if desired. Serve with chicken and stuffing.
Nutrition Facts : Calories 651 calories, Fat 38g fat (11g saturated fat), Cholesterol 183mg cholesterol, Sodium 733mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 2g fiber), Protein 57g protein.
ROAST CHICKEN WITH MASHED-POTATO STUFFING AND ROOT VEGETABL
Steps:
- Make mashed-potato stuffing: Peel potatoes and cut into 1/2-inch pieces. In a saucepan of boiling salted water boil potatoes with garlic and bay leaf until tender, about 15 minutes. Drain potato mixture, return it to pan, and cook over high heat, shaking pan, until any excess liquid is evaporated, about 30 seconds. Remove pan from heat and discard bay leaf. Add milk, butter, and thyme. Mash potatoes and garlic with a potato masher until smooth and stir in salt and pepper to taste. Preheat oven to 450F. Rinse chicken inside and out and pat dry completely. Fill cavity loosely with some of stuffing and reserve remaining stuffing in a small baking dish. Truss chicken and rub all over with butter. Season chicken with salt and pepper and arrange, breast side down, on a rack set in a large shallow roasting pan. In a small bowl toss shallots and garlic with oil and add to roasting pan. Roast chicken in lower third of oven for 30 minutes. Turn chicken breast side up and baste with pan juices. Arrange vegetables and thyme sprigs in pan and season with salt and pepper. Roast chicken and vegetables, stirring and basting frequently, 1 hour, or until a meat thermometer inserted in fleshy part of thigh registers 180F. During last 30 minutes of roasting bake reserved stuffing, covered with foil. Let chicken stand 10 minutes before carving. Discard thyme sprigs. Serve chicken, stuffing, and vegetables sprinkled with parsley. Serves 6. Gourmet February 1994
Nutrition Facts : Calories 9620 calories, Fat 695.705962782897 g, Carbohydrate 381.240374228765 g, Cholesterol 2598.34 mg, Fiber 33.7419159768322 g, Protein 470.006726442206 g, SaturatedFat 317.055988745749 g, ServingSize 1 1 Serving (5465g), Sodium 2088.62607517623 mg, Sugar 347.498458251933 g, TransFat 53.9374697311363 g
ROAST CHICKEN WITH MASHED-POTATO STUFFING AND ROOT VEGETABLES
Steps:
- Make mashed-potato stuffing:
- Peel potatoes and cut into 1/2-inch pieces. In a saucepan of boiling salted water boil potatoes with garlic and bay leaf until tender, about 15 minutes. Drain potato mixture, return it to pan, and cook over high heat, shaking pan, until any excess liquid is evaporated, about 30 seconds. Remove pan from heat and discard bay leaf. Add milk, butter, and thyme. Mash potatoes and garlic with a potato masher until smooth and stir in salt and pepper to taste.
- Preheat oven to 450°F.
- Rinse chicken inside and out and pat dry completely. Fill cavity loosely with some of stuffing and reserve remaining stuffing in a small baking dish. Truss chicken and rub all over with butter. Season chicken with salt and pepper and arrange, breast side down, on a rack set in a large shallow roasting pan. In a small bowl toss shallots and garlic with oil and add to roasting pan.
- Roast chicken in lower third of oven for 30 minutes. Turn chicken breast side up and baste with pan juices. Arrange vegetables and thyme sprigs in pan and season with salt and pepper. Roast chicken and vegetables, stirring and basting frequently, 1 hour, or until a meat thermometer inserted in fleshy part of thigh registers 180°F. During last 30 minutes of roasting bake reserved stuffing, covered with foil.
- Let chicken stand 10 minutes before carving. Discard thyme sprigs. Serve chicken, stuffing, and vegetables sprinkled with parsley.
ROASTED CHICKEN WITH GARLIC MASHED POTATOES
Steps:
- Pan sear breasts on both sides and finish in a preheated 350 degree oven for about 10 to 15 minutes or until done.
- Cook potatoes in water until cooked through. While still hot add the remaining ingredients and mash well.
ROAST CHICKEN STUFFED WITH HERBED POTATOES
Make and share this Roast Chicken Stuffed with Herbed Potatoes recipe from Food.com.
Provided by Bergy
Categories Lunch/Snacks
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Process the parsley, garlic, rosemary,thyme and sage until minced.
- Reserve 2 tbsp.
- Put 1 cup of chicken stock in a sauce pan add the herb mixture (reserve the 2 tbsp) and bring to a simmer.
- Stir in the potatoes, heat to boil,covered, cook until they are tender but still firm about 15 min.
- let them rest to cool, drain if there is any stock left, and reserve it.
- Spoon half the potatoes into the chicken sew the cavity shut.
- Rub the reserved herb mixture all over the chicken.
- Arrange remaining potatoes around the chicken in the baking dish.
- Spoon some of the remaining broth over the chicken.
- Roast in a 375F oven for 1 hour or until the juices run clear-internal temp 180f degrees.
- Baste the chicken every 15 minutes with the stock.
Nutrition Facts : Calories 707, Fat 41.5, SaturatedFat 11.9, Cholesterol 187.2, Sodium 214.1, Carbohydrate 32.5, Fiber 4.2, Sugar 1.5, Protein 49.5
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