ROASTED ROSEMARY CHICKEN AND VEGETABLES
Chicken and vegetables roasted with a rosemary, balsamic vinegar marinade.
Provided by Sandy
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a cookie sheet with aluminum foil, and coat with cooking spray.
- In a large bowl, combine olive oil, balsamic vinegar, rosemary, red pepper flakes, and garlic. Place chicken in the bowl, and marinate 5 minutes. Transfer to a baking dish, reserving marinade in the bowl.
- Place green bell pepper, red bell pepper, red onion, carrots, and eggplant in the marinade, and toss to coat. Arrange in a single layer on the prepared cookie sheet.
- Place the chicken and vegetables in the preheated oven. Bake chicken for 20 minutes, or until juices run clear. Bake the vegetables for 35 minutes, or until the edges of the vegetables brown.
Nutrition Facts : Calories 380.9 calories, Carbohydrate 21 g, Cholesterol 67.2 mg, Fat 21.6 g, Fiber 7.7 g, Protein 27.3 g, SaturatedFat 3.4 g, Sodium 101.7 mg, Sugar 11 g
SUNNY'S ROASTED ROSEMARY AND THYME CHICKEN, CARROTS AND POTATOES
Steps:
- Preheat the oven to 450 degrees F.
- On a large baking sheet with sides, add half the lemon slices to half of the sheet and arrange the chicken skin-side up over them. Drizzle with olive oil and season generously with salt and pepper. Hit the chicken with a few dashes of paprika, then move on to the other half of the sheet. Add the potatoes and carrots cut-side down to the empty half of the sheet. Top everything with the thyme and rosemary, then drizzle with olive oil and sprinkle with salt and pepper. Over the portion of the baking sheet with the chicken, add the remaining lemon slices and season again with salt, pepper and paprika.
- Roast until the chicken is cooked through, about 40 minutes. Discard the rosemary, thyme and lemon slices. Remove the chicken from the sheet and cover gently with aluminum foil (no need to crimp the edges, just lay it over it until ready to serve).
ROASTED CHICKEN WITH ROSEMARY
Herbs, garlic and butter give this hearty meal in one a classic flavor. It's a lot like pot roast, except it uses chicken instead of beef. -Isabel Zienkosky, Salt Lake City, Utah
Provided by Taste of Home
Categories Dinner
Time 2h20m
Yield 9 servings.
Number Of Ingredients 10
Steps:
- In a small saucepan, melt butter; stir in the seasonings and garlic. Place chicken breast side up on a rack in a shallow roasting pan; tie drumsticks together with kitchen string. Spoon half of the butter mixture over chicken. Place the potatoes, carrots and onions around chicken. Drizzle remaining butter mixture over vegetables. , Bake at 350° for 1-1/2 hours. Baste with cooking juices; bake 30-60 minutes longer, basting occasionally, until a thermometer inserted in thickest part of thigh reads 170°-175°. (Cover loosely with foil if chicken browns too quickly.), Let stand 10-15 minutes, tented with foil if necessary, before carving. Serve with vegetables.
Nutrition Facts : Calories 449 calories, Fat 28g fat (11g saturated fat), Cholesterol 126mg cholesterol, Sodium 479mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 3g fiber), Protein 33g protein.
ROSEMARY-LEMON CHICKEN WITH VEGETABLES
You can prep this chicken dinner quickly, then roast it in the oven. You'll end up with lots of extra vegetables to use another night, in our Baked Egg Custard with Cheese.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 1h5m
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees. In a blender, combine lemon juice, oil, garlic, and rosemary; season generously with salt and pepper. Puree until marinade is smooth. Place chicken in a shallow glass baking dish or large resealable plastic bag. Pour half the marinade over chicken (reserve other half for vegetables); toss to coat. Let marinate 15 minutes at room temperature (or cover dish with plastic and refrigerate up to 24 hours). Lift chicken from marinade, and place on a large rimmed baking sheet; set aside. Discard marinade.
- Meanwhile, on another large rimmed baking sheet, toss potatoes and mushrooms with reserved marinade; season generously with salt and pepper.
- Place both baking sheets in oven, with chicken on top rack. After 20 minutes, rotate sheets from top to bottom; 10 minutes later, scatter tomatoes over vegetables. Continue roasting until chicken is cooked through (an instant-read thermometer inserted in the thickest part, avoiding bone, should register 165 degrees, and potatoes and mushrooms are tender and golden brown, about 10 minutes more.
- Set aside about a third (3 cups) of the vegetables to cool; cover with plastic, and refrigerate to use later for Baked Egg Custard with Cheese. Serve chicken with remaining vegetables and, if desired, garnish with rosemary sprigs.
Nutrition Facts : Calories 613 g, Fat 26 g, Fiber 4 g, Protein 61 g
ROSEMARY CHICKEN AND ROASTED VEGETABLES
This is the easiest chicken recipe with loads of flavors! It creates it own juice (or broth) so it won't be dry. You can spice it to your tastes and add any vegetables you like. It's great with rosemary roasted potatoes or saffron rice on the side.
Provided by MichelleA
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 1h25m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with non-stick aluminum foil.
- Place chicken pieces in the pan. Sprinkle 1 tablespoon of rosemary, cayenne, salt, and pepper over chicken. Add yellow squash, zucchini, onion, and grape tomatoes; mix and spread evenly. Drizzle with olive oil. Sprinkle remaining 2 tablespoons of rosemary, minced garlic, garlic salt, and parsley on top. Cover with aluminum foil.
- Bake in the preheated oven, stirring halfway through, until chicken is tender, about 45 minutes.
- Increase oven temperature to 375 degrees F (190 degrees C). Uncover baking pan; baste chicken with accumulated juices. Bake, uncovered, until browned and an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 15 minutes more.
Nutrition Facts : Calories 414.6 calories, Carbohydrate 10.5 g, Cholesterol 95.3 mg, Fat 32 g, Fiber 3.6 g, Protein 21.9 g, SaturatedFat 7.1 g, Sodium 797.7 mg, Sugar 2.6 g
SWANSON ROSEMARY CHICKEN AND ROASTED VEGETABLES
Carrots, celery and onions roast alongside herbed chicken, all moistened with Swanson broth and orange juice to create this flavor-infused, chicken and vegetable one-dish supper.
Provided by Chef mariajane
Categories One Dish Meal
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Brush chicken with butter. Place chicken and vegetables in roasting pan. Sprinkle with rosemary. Mix broth and ornage juice and pour half of broth mixture over all.
- Roast at 375F for 1 hour.
- Stir vegetables. Add remainniig broth mixture to pan. Roast 30 minutes or until done.
- TIP: To quickly peel onions, pour boiling water over them and let stand 5 minutes, then slip off skins.
Nutrition Facts : Calories 1068.6, Fat 55.4, SaturatedFat 16.8, Cholesterol 263.6, Sodium 737, Carbohydrate 68, Fiber 9.2, Sugar 16.9, Protein 73.1
ROAST CHICKEN WITH ROOT VEGETABLES, ROSEMARY, AND GARLIC
There is something so very comforting about roasting a chicken. Not just the wonderful savory aromas and flavors, but the whole process of prepping the vegetables, rinsing the beautiful little chicken, trussing it, tucking its wings under, mincing the rosemary and the garlic--the whole process is so centering and kind of Zen. This recipe is based on one that I found on Saveur.com. However, I vary it so much that what is here is more my recipe. But that is the art of cooking, changing it around, quoting Emeril, "kicking it up a notch," to make it our own. I love a small organic chicken, under 4 pounds, but then some people prefer a larger one for roasting. The beauty of this recipe is that you can use any type of root vegetables you have on hand.And instead of the mild red chiles I prefer, you can use bell peppers. Also any type of winter squash, but for something different, try a Kobacha squash, as the Saveur recipe uses.The Saveur recipe also uses celery hearts instead of fennel.
Provided by French Terrine
Categories One Dish Meal
Time 2h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Rinse chicken under cold running water and pat dry, inside and out. Reserve the giblets for making stock and save liver for another use.
- Salt and pepper cavity of chicken generously. Place 6 (or more) of the garlic cloves and 3--4 sprigs of rosemary in the cavity, then truss legs together.
- Mince 6 cloves of garlic and mash into a paste with Kosher salt.
- Finely mince 4 sprigs of rosemary and combine with garlic paste.
- Combine the rosemary and garlic paste with about 1/4 cup of olive oil in a gallon sealable plastic bag and place trussed chicken in the bag. Massage the minced rosemary and garlic paste into the chicken and refrigerate overnight or longer.
- When ready to prepare, let chicken come to room temperature at least 1/2 hour before baking.
- Preheat oven to 375°F.
- Prepare vegetables: If using leeks, blanche them for 30 seconds, then rinse with cold water. If using celery hearts, leave them in 2--3 inch lengths. (I don't always use the leeks). Cut chilies in half lengthwise, removing core and seeds. Reserve some of the veggie stalks and trimmings to use in stock. If using Cippollini onions, blanch them, rinse under cold water and peel the outer papery layer and some of the base, leaving enough base to hold the little onion intact.
- If you are using stock from a box, finely mince 1 clove garlic. Using a small saucepan, saute garlic in a small amount of olive oil. Then add 1 cup of the chicken stock and 1 sprig of rosemary and reduce to 1/2 cup. Remove the rosemary sprig. This will be the base for the parsley butter sauce.
- OR prepare your own chicken stock: To prepare your chicken stock, heat 1 tablespoon of olive oil in a saucepan and brown chicken neck, heart, and gizzard. (Save liver for another use). Once giblets have browned add 2 cups of water and vegetable trimmings, i.e. fennel fronds, a slice of onion, and a sprig of parsley. Add salt and pepper to taste. Continue cooking the stock until reduced to 1 cup. Meanwhile finely mince 1 clove of garlic. Once stock has reduced by half, strain out chicken giblets and vegetable trimmings. Clean the saucepan and heat 1 tablespoon of olive oil, then and saute the garlic. Return stock to the pan with the garlic and add a sprig of rosemary. Continue to reduce to 1/2 cup and remove the rosemary sprig. This will be reduced further to only a few tablespoons when preparing the parsley-butter sauce.
- Mince additional 4 cloves of garlic with another 4 sprigs of rosemary.
- Place cippolinni onions, red onion, sliced fennel, (or celery hearts), squash, chiles, and any remaining garlic cloves on a large baking tray and toss with 3/4 of the minced garlic and rosemary and 1/4 cup of olive oil. Sprinkle generously with salt and pepper. If you would rather not roast your potatoes in duck fat, toss with the vegetables in olive oil.
- In a separate bowl, toss potatoes with remainder of minced garlic and rosemary and add salt and pepper.
- Place vegetables in tray in the lower rack of the oven.
- Remove chicken from bag and and sprinkle with generous amounts of pepper and another sprinkling of salt. Place chicken directly on oven rack above the roasting vegetables.
- Place duck fat in a separate smaller roasting pan and heat in oven for a few minutes. Once hot, add in the quartered potatoes and roast next to chicken which is roasting over the vegetables.
- While chicken is roasting prepare the parsley butter sauce: Add in juice of 1/2 lemon to 1/2 cup of chicken stock and continue to reduce until only 2--3 tablespoons remain. Then begin whisking in the chilled butter pieces, one piece at a time, making sure that each piece is incorporated before adding another. After all butter has been whisked in, add in chopped parsley. Keep warm.
- Continue to roast the chicken until its internal temp is 165 F., probably about 45 - 50 minutes. It depends on the size of your chicken. If your chicken is done, the juices draining from your chicken should be clear, not pink.
- Remove chicken to a carving board allow to stand for 20 minutes.
- Increase oven temperature to 425°F and continue to roast the vegetables until done, about 10 or 15 more minutes. Place cooked vegetables and duck-fat roasted potatoes on a large serving platter.
- After chicken has rested, carve into serving pieces and arrange over the roasted vegetables on the platter.
- Serve with the parsley butter sauce and enjoy.
Nutrition Facts : Calories 1566.4, Fat 105.7, SaturatedFat 32.1, Cholesterol 250, Sodium 534.6, Carbohydrate 99.8, Fiber 13.1, Sugar 7.6, Protein 57.9
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