ROAST CHICKEN WITH POTATOES & CARROTS
This is a classic Sunday dinner that the whole family will love. It's super simple too. Always try to buy the best quality chicken you can afford - aim for RSPCA-Assured birds as a minimum, then trade up when you can. I've seen the way low-standard chickens are kept and I'd never feed them to my kids.
Provided by Jamie Oliver
Categories Mains Jamie's Food Revolution Chicken Sunday lunch Potato Fruit
Time 1h45m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 220°C/425°F/gas 7.
- Scrub, trim and halve the carrots lengthways.
- Scrub, peel and halve the potatoes, quartering any larger ones. Add to a large roasting tray.
- Break the garlic bulb into cloves, leaving them unpeeled, then lightly crush with the flat side of a knife. Pick the rosemary leaves, discarding the stalks. Add the garlic and rosemary leaves to the tray.
- Drizzle with oil, season with sea salt and black pepper, then toss well and spread out in an even layer.
- Rub the chicken all over with a pinch of salt and pepper and a drizzle of oil. Stuff the chicken cavity with the whole lemon and the thyme sprigs. Place the chicken in the tray, on top of the vegetables.
- Reduce the oven temperature to 200ºC/400ºF/gas 6, then add the chicken and roast for 45 minutes.
- Carefully remove the tray from the oven, use tongs to turn the vegetables over, then spoon any juices from the tray over the chicken.
- Return the tray to the oven for a further 30 minutes, or until the chicken is cooked through. To check, pierce a chicken thigh with the tip of a sharp knife - if the juices run clear, it's done. Otherwise return the tray to the oven, cook for a little while longer and repeat the test.
- Once cooked, transfer the chicken to a board and return the vegetables to the oven for a final 5 minutes to crisp up, if needed.
- Cover the chicken with a layer of tin foil and a tea towel, then leave to rest for 10 to 15 minutes.
- Using a sharp carving knife, carve up the chicken, then serve with the roasted veg. Delicious with a green salad on the side.
Nutrition Facts : Calories 496 calories, Fat 15.2 g fat, SaturatedFat 4 g saturated fat, Protein 50.5 g protein, Carbohydrate 41.9 g carbohydrate, Sugar 11.3 g sugar, Sodium 0.44 g salt, Fiber 8.2 g fibre
LEMON ROASTED CHICKEN WITH CARROTS AND POTATOES
Adapted by Kristen Swensson at Serious Eats, from a recipe in _Essentials of Classic Italian Cooking_ by Marcella Hazan. If you use a bigger bird, you will get more servings (and lots of leftovers).
Provided by DrGaellon
Categories Whole Chicken
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- Remove giblets from cavity of chicken. Wash chicken thoroughly in cold water, both inside and out. Remove any loose bits of fat. Pat dry thoroughly with paper towels. Sprinkle a generous amount of salt and black pepper on the chicken, rubbing it with your fingers over all its body and into its cavity.
- Wash the lemons in cold water and dry them with a towel. Soften each lemon by placing it on a counter and rolling it back and forth as you put firm downward pressure on it with the palm of your hand. Puncture the lemons in at least 20 places each, using a sturdy round toothpick, a trussing needle, a sharp-pointed fork, or similar implement.
- Place both lemons in the bird's cavity. Close up the opening with toothpicks or with trussing needle and string; do not seal it completely airtight, or the bird may explode. Run kitchen string from one leg to the other, tying it at both knuckle ends. Leave the legs in their natural position without pulling them tight. If the skin is unbroken, the chicken will puff up as it cooks, and the string serves only to keep the thighs from spreading apart and splitting the skin.
- Put the chicken into a roasting pan, breast facing down. Arrange the carrots and potatoes around it. Place the pan in the upper third of the preheated oven. After 30 minutes, stir the carrots and potatoes and turn the chicken over to have the breast face up. When turning it, try not to puncture the skin. If kept intact, the chicken will swell like a balloon, which makes for an arresting presentation at the table later. Do not worry too much about it, however, because even if it fails to swell, the flavor will not be affected.
- Cook for 30 to 35 minutes more, then turn the oven up to 400°F Stir the potatoes and carrots again, ensuring they are covered with the chicken juice, and cook for 20 minutes more. (Total cooking time should be 20 to 25 minutes per pound.).
- Whether your bird has puffed up or not, bring it to the table whole and leave the lemons inside until it is carved and opened. The juices that run out are perfectly delicious. Be sure to spoon them over the chicken slices. The lemons will have shriveled up, but they still contain some juice; if you squeeze them, they may squirt.
Nutrition Facts : Calories 901.5, Fat 53.6, SaturatedFat 15.2, Cholesterol 243.8, Sodium 317.4, Carbohydrate 43.8, Fiber 8.6, Sugar 6.9, Protein 62.2
OVEN-ROASTED CHICKEN BREASTS WITH CARROTS AND RED POTATOES
Oven-roasted, bone-in chicken breasts with carrots and red potatoes.
Provided by Mike Brandi
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h20m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Wash chicken breasts and pat dry. Separate the skin from the meat to create a pocket on each breast.
- Combine garlic, olive oil, salt, pepper, and rosemary leaves in a small bowl; stir to combine. Rub about 1/6 of olive oil mixture under the skin of each breast and rub another 1/6 on the outside of the skin. Sprinkle with additional salt and pepper if you wish.
- Arrange carrots, potatoes, and onion in the bottom of a roasting pan or casserole dish and season with salt and pepper. Place chicken, skin-side up, on top of the vegetables.
- Roast in the preheated oven for 30 minutes. Remove from the oven and cover with aluminum foil. Lower the temperature to 375 degrees F (190 degrees C) and cook until vegetables are tender and chicken is no longer pink at the bone and the juices run clear, 20 to 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 450.3 calories, Carbohydrate 21.7 g, Cholesterol 126.6 mg, Fat 18.9 g, Fiber 4.9 g, Protein 47.3 g, SaturatedFat 4.3 g, Sodium 1081.8 mg, Sugar 7.5 g
CHICKEN WITH CELERY AND CARROTS AND ROAST POTATOES
This is a delicious recipe for one, just double the ingredients more or less for two or for leftovers. I forget which cookbook I learned this from or I would give credit, but in any case I have adapted it. I'm a single cook, so all my recipes are for one, but in this case the chicken comes out so moist, I usually double up and use the rest the next day for fajitas or a wrap.
Provided by Jamie_Miami
Categories One Dish Meal
Time 35m
Yield 1 light chicken dinner, 1 serving(s)
Number Of Ingredients 10
Steps:
- Steam the potatoes until they are half-way cooked and feel tender to a fork. 5-7 minutes, depending on size. Remove from heat. Score an X in the top of each chunk to let steam escape in the next step. Set aside.
- Preheat oven to 425 degrees.
- Take a smallish pyrex or other oven-proof dish (smaller and deeper, the better). Spray lightly with Pam-like substance. Place chicken in center and coat it liberally with mustard & garlic.
- Scatter the celery, carrots, and scallions around it. Gently pour in the broth, trying not to wash the chicken coating away. Ideally, the broth will cover all the ingredients and certainly no more than that.
- Add the frozen OJ to a corner of the pyrex dish. Cover it all with foil. Leave a corner open for steam to escape.
- Take a cookie sheet and apply another light coating of Pam-like substance. Place the pyrex dish in the center, and arrange the potatoes on the cookie sheet outside, X-side up.
- Bake for 20 minutes. Getting the potatoes crispy and floury is the hardest thing here, so let the chicken be if if the potatoes need more time.
- To serve: Cut the chicken across the grain and arrange in slices, surrounded by the colorful carrots and celery. Moisten further with the cooking liquid (the scallions and OJ will have disappeared). Arrange the crispy roast potatoes to one side, for dipping in the cooking liquid.
Nutrition Facts : Calories 258.1, Fat 1.9, SaturatedFat 0.5, Sodium 943.9, Carbohydrate 52, Fiber 7.8, Sugar 17.3, Protein 10.1
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