HERB-ROASTED CHICKEN WITH ROOT VEGETABLES
Steps:
- Preheat the oven to 375 degrees F. Place the chicken on a rimmed baking pan.
- In a small bowl, stir to combine the olive oil, chopped rosemary, thyme, sage, red pepper flakes, grated garlic, lemon zest, 1 tablespoon salt and 2 teaspoons black pepper. Rub the chicken all over with half of the herb oil, being sure to spread some under the skin of the breasts and thighs to season the flesh. Stuff the cavity with the rosemary, thyme and sage sprigs, the bay leaves, 1/2 lemon and garlic head halves.
- Place the rutabaga, carrots and turnips in a large bowl. Toss to coat with the remaining herb oil. Scatter the vegetables around the chicken and transfer to the oven. Roast until the vegetables are tender and the chicken is cooked through, with an instant-read thermometer inserted at the thickest point of the thigh reading 160 degrees F, about 1 hour 15 minutes. Let rest 10 minutes before carving. Serve with the vegetables.
Nutrition Facts : Calories 564, Fat 35 grams, SaturatedFat 8 grams, Cholesterol 178 milligrams, Sodium 881 milligrams, Carbohydrate 12 grams, Fiber 3 grams, Protein 51 grams, Sugar 5 grams
SHEET-PAN PAPRIKA CHICKEN WITH POTATOES AND TURNIPS
Think of this as the sheet-pan dinner version of a Hungarian chicken paprikash, ruddy with paprika and sweet tomato paste. Roasting the chicken at high heat instead of braising it lets it singe at the edges, and allows the potatoes and turnips to turn golden beneath their coating of duck fat (or olive oil). Feel free to double this; just use two large sheet pans instead of the smaller pans.
Provided by Melissa Clark
Categories dinner, easy, weekday, poultry, main course
Time 45m
Yield 4 servings
Number Of Ingredients 16
Steps:
- In a medium bowl, combine oil, sweet paprika, tomato paste, 1 1/2 teaspoons salt, smoked paprika, 1/2 teaspoon pepper, cumin, lemon zest, and garlic.
- Place chicken on a quarter-size rimmed sheet pan (or use a regular rimmed sheet pan) and rub the chicken all over with the paprika mixture. Cover and let rest at least 30 minutes at room temperature or up to 24 hours in the refrigerator.
- Heat oven to 450 degrees. Toss potatoes, turnips, duck fat, 1/2 teaspoon salt and 1/4 teaspoon pepper together on a quarter-size rimmed sheet pan or a 9-by-13-inch pan.
- Slide both baking pans into the oven. Roast chicken until cooked through, 25 to 30 minutes. Roast vegetables, tossing after 15 minutes. When you remove the chicken from oven, turn up heat to 500 degrees and continue cooking the vegetables until they are golden brown, another 5 to 10 minutes longer. (Tent chicken with foil and let rest while vegetables finish cooking.)
- Place the chilled cucumber in a bowl and sprinkle with salt and herbs. Serve with chicken and vegetables, garnished with herbs. Pass the cucumbers and sour cream (if using) at the table.
Nutrition Facts : @context http, Calories 722, UnsaturatedFat 32 grams, Carbohydrate 29 grams, Fat 50 grams, Fiber 6 grams, Protein 41 grams, SaturatedFat 14 grams, Sodium 1220 milligrams, Sugar 8 grams, TransFat 0 grams
ROAST CHICKEN AND TURNIP WITH LEMON THYME
Provided by Developed for CFC by Nancy Guppy, RD, MHSc
Yield 4
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F (175°C).
- Cut chicken into 2 inch (5 cm) cubes. Set aside.
- Peel sweet onion. Cut onion and turnip into chunks - about 2 inches (5 cm) large. If you have small turnips 3 inches or less (7.5 cm) cut into quarters. Set aside.
- Heat 1 tablespoon (15 mL) olive oil in a large skillet over medium-high heat. Add chicken and season with leaves from the lemon thyme, sea salt and freshly ground black pepper. Sauté chicken until lightly browned for three minutes. Flip over and cook other side to brown a few more minutes.
- Toss browned chicken with the onion and turnip chunks, remaining olive oil, fresh lemon zest and lemon juice in a large bowl. Toss again. Spread out over roasting pan. Place in hot oven and bake for 30 minutes or until vegetables are lightly browned and tender.
- Toss in serving bowl and garnish with sprigs of fresh lemon thyme.
Nutrition Facts :
ROASTED TURNIPS WITH PARMESAN
Serve these turnip oven fries with roasted chicken, burgers, or mussels.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 35m
Number Of Ingredients 6
Steps:
- Preheat oven to 475 degrees. On a rimmed baking sheet, combine turnips, cayenne, nutmeg, and oil. Season with salt and pepper and toss well to coat. Sprinkle with Parmesan and toss gently to combine. Arrange turnips in a single layer and roast until golden on both sides, 25 to 30 minutes, flipping halfway through.
Nutrition Facts : Calories 176 g, Fat 7 g, Fiber 3 g, Protein 6 g
JUICY ROASTED CHICKEN
My grandmother's recipe for roasted chicken. We are German and she used to do it this way all the time. I never have had a chicken this juicy before; this little trick works and makes the people eating it go silent. It's funny. We nibble on the celery after.
Provided by ROBINROCKINGBIRD
Categories World Cuisine Recipes European German
Time 1h40m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place chicken in a roasting pan, and season generously inside and out with salt and pepper. Sprinkle inside and out with onion powder. Place 3 tablespoons margarine in the chicken cavity. Arrange dollops of the remaining margarine around the chicken's exterior. Cut the celery into 3 or 4 pieces, and place in the chicken cavity.
- Bake uncovered 1 hour and 15 minutes in the preheated oven, to a minimum internal temperature of 180 degrees F (82 degrees C). Remove from heat, and baste with melted margarine and drippings. Cover with aluminum foil, and allow to rest about 30 minutes before serving.
Nutrition Facts : Calories 423.1 calories, Carbohydrate 1.2 g, Cholesterol 97 mg, Fat 32.1 g, Fiber 0.2 g, Protein 30.9 g, SaturatedFat 7.4 g, Sodium 661.9 mg, Sugar 0.7 g
HERBY DRESSED TURNIPS & ROAST CHICKEN
Turn humble root veg into an unusual, flavour-packed side dish for your weekend roast
Provided by Barney Desmazery
Categories Dinner, Main course
Time 2h
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/gas 6. Rub the chicken all over with oil and season with salt and pepper. Place in a roasting tin and roast for 1 hr. Scatter the garlic around the chicken and toss in the juices. Return the chicken to the oven for 30 mins more until it is cooked and garlic is soft.
- Place the chicken on a board to rest. Squeeze all the garlic cloves out of their skins and pound to a paste with a mortar and pestle. Mix with the 5 tbsp oil and the vinegar, then set aside. Make the gravy by adding the white wine to the roasting tin and bubbling down. Add the chicken stock, then pass the gravy through a strainer into a gravy boat.
- Boil the turnips in salted water for 6 mins until just cooked with a slight crunch. Toss them through the garlicky dressing with the parsley and capers, seasoning to taste. Joint the chicken, scatter with watercress, and serve with the herby turnips on the side.
Nutrition Facts : Calories 634 calories, Fat 40 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 12 grams sugar, Fiber 7 grams fiber, Protein 53 grams protein, Sodium 0.86 milligram of sodium
ROASTED CHICKEN WITH CARROTS, TURNIPS, AND ZUCCHINI
Steps:
- Preheat oven to 425°F. and oil a 15- by 10- by 2-inch flameproof roasting pan.
- In a small bowl stir together spices, coarse salt, garlic, and fresh coriander. Reserve 3 tablespoons mixture in another small bowl and into remainder stir 3 tablespoons butter.
- Rinse chicken inside and out, removing any excess fat from opening of body cavity, and pat dry. Arrange chicken, breast side up, in center of roasting pan. With fingers loosen skin from breast at both ends and push half of seasoned butter under skin, spreading over breastbone to each side of breast. Massage skin from outside to spread butter evenly over breast. Put remaining seasoned butter in body cavity and with small metal or wooden skewers completely close body cavity and neck cavity. Tie drumsticks together with kitchen string and salt chicken lightly. Roast chicken in middle of oven 20 minutes.
- Scatter carrots and turnips around chicken and toss with fat in pan (if chicken is very lean, add remaining tablespoon of butter). Roast chicken and vegetables 30 minutes. Scatter zucchini around chicken and sprinkle vegetables with 2 tablespoons reserved spice mixture, tossing them. Roast chicken and vegetables 30 minutes, or until a meat thermometer inserted in fleshy part of a thigh registers 170°F.
- Remove string and skewers from chicken and pour any juices from inside chicken into pan. Transfer chicken to a platter and arrange vegetables around chicken, using a slotted spoon. Keep chicken and vegetables warm, covered loosely.
- Skim fat from pan juices in roasting pan. To pan add broth, water, and remaining tablespoon reserved spice mixture and on top of stove deglaze over moderately high heat, scraping up brown bits and dissolving caramelized juices. Boil mixture until reduced by about half and stir in beurre manié. Boil sauce, stirring, about 2 minutes, or until thickened slightly, and transfer to a sauceboat.
- Serve chicken and vegetables with sauce.
ROASTED CARROTS AND TURNIPS
These easy, caramelized roasted carrots and turnips are sweet, nutty, and delicious. Ready in less than 30 minutes with any herbs or spices you like.
Provided by Kristen McCaffrey
Categories Side Dish
Time 40m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees. Toss the turnips and carrots with olive oil, Italian seasoning, salt, and pepper. Spread out on a baking sheet, leaving some space between the vegetables so they roast. If they are too close together they will steam.
- Roast the vegetables for 25-30 minutes until tender and beginning to brown. Shake the pans a couple of times during baking.
Nutrition Facts : ServingSize 1 cup, Calories 139 cal, Carbohydrate 18 g, Fat 7 g, Protein 2 g, Fiber 6 g, SaturatedFat 1 g, Cholesterol 0 mg, Sodium 165 mg, Sugar 10 g
ROASTED TURNIPS
Steps:
- Gather the ingredients.
- Preheat the oven to 400 F. While the oven heats, trim and peel the turnips. Tender baby turnips can be simply scrubbed instead of peeled, but their peel will still be a bit more fibrous than the tender insides. Leave baby turnips whole; cut bigger ones into 1-inch pieces.
- Put the prepared turnips in a baking pan or on a baking sheet. Drizzle them with olive oil. Use your hands or 2 large spoons to toss the turnips around a bit to coat them thoroughly with the oil. Sprinkle them with salt.
- Roast the turnips until they're tender and browned. Start checking them after about 30 minutes. Depending on their size and age, it may take up to an hour or more to become completely tender. Sprinkle with more salt and pepper, if you'd like, and serve.
Nutrition Facts : Calories 37 kcal, Carbohydrate 4 g, Cholesterol 0 mg, Fiber 2 g, Protein 1 g, SaturatedFat 0 g, Sodium 188 mg, Sugar 2 g, Fat 2 g, ServingSize 12 servings, UnsaturatedFat 0 g
ROASTED CHICKPEAS
Provided by Alton Brown
Time 9h10m
Yield 4 to 6 appetizer servings
Number Of Ingredients 5
Steps:
- Place the chickpeas in a medium bowl and cover with 2 inches of water. Soak overnight.
- Heat the oven to 400 degrees F.
- Drain the chickpeas, return to the mixing bowl, and set aside. Place 1/4 cup vinegar, mustard, and 1 teaspoon salt into a small lidded container and shake vigorously to combine. Add the olive oil and shake to combine. Pour the dressing over the chickpeas and toss to combine. Spread the chickpeas on a half sheet pan and roast until the chickpeas are deep golden brown and crunchy, tossing every 15 minutes, for 60 to 65 minutes. Remove from the oven, return to the mixing bowl, add the remaining vinegar and salt, and toss to combine. Transfer back to the sheet pan and spread out to cool completely before serving as a snack.
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