GARLIC-ROASTED CHICKEN AND ROOT VEGETABLES
[DRAFT]
Provided by Giada De Laurentiis
Categories main-dish
Time 2h35m
Yield 4 servings
Number Of Ingredients 26
Steps:
- Position an oven rack just below the center of the oven. Preheat the oven to 400 degrees F.
- For the butter: In a small bowl, combine the butter, rosemary, thyme, lemon juice, salt, pepper and garlic until smooth.
- For the chicken: Tuck the wings under the chicken. Sprinkle the cavity of the chicken with salt and pepper. Spoon 2 tablespoons of the butter mixture into the cavity. Place the rosemary, thyme and lemon quarters in the cavity. Tie the legs together loosely with kitchen string. Place the chicken in a large roasting pan.
- Starting at the neck end of the chicken, loosen the skin over the entire chicken breast. Smear the remaining butter mixture over the outside and under the skin of the chicken, being careful not to tear the skin.
- For the vegetables: In a large bowl, toss together the oil, rosemary, thyme, salt, pepper, potatoes, carrots, parsnips, shallots and garlic.
- Arrange the vegetables around the chicken in a single layer. Add the broth and roast until the vegetables are tender and an instant-read thermometer inserted into the thickest part of the chicken thigh registers 160 to 165 degrees F, about 1 1/2 hours. Let the chicken rest for 20 minutes.
- Transfer the chicken to a platter. Arrange the vegetables around the chicken. Scrape the contents of the roaster into a 4-cup measuring cup. Spoon off the layer of fat that rises to the top. Season the pan juices with salt and pepper, if needed. Serve the chicken with the pan juices.
PERFECT ROAST CHICKEN
For the perfect roast chicken dinner every time, try this popular recipe from Ina Garten, Food Network's Barefoot Contessa.
Provided by Ina Garten
Categories main-dish
Time 2h10m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F.
- Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.
- Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.
THYME-ROASTED VEGETABLES
The smell of our house as this is baking calls everyone to dinner. Normally, it serves eight, but my husband's been known to have more than just one serving at a time. It's that good..-Jasmine Rose, Crystal Lake, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 10 servings (3/4 cup each).
Number Of Ingredients 11
Steps:
- Preheat oven to 400°. In a large bowl, combine vegetables. Add remaining ingredients; toss to coat., Transfer to a 15x10x1-in. baking pan. Roast 45-50 minutes or until tender, stirring occasionally.
Nutrition Facts : Calories 151 calories, Fat 5g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 274mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges
ROAST CHICKEN WITH GARLIC AND THYME
Crisp, golden skin and juicy garlic-laced meat exemplify why roasting is one of the best ways to highlight the texture and flavor of a chicken.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees. Let chicken stand at room temperature for 30 minutes. Rub chicken all over with cut side of garlic. Season cavity with salt and pepper; stuff with garlic halves and thyme. Brush chicken with butter; generously season with salt and pepper. Transfer chicken to a rimmed baking sheet. Cross legs, and tie with kitchen twine.
- Roast chicken, basting after 30 minutes, until skin is crisp and golden and an instant-read thermometer inserted into thickest part of thigh reaches 165, about 1 hour. Let stand for 10 minutes before carving. Garnish with thyme.
ROASTED CHICKEN WITH VEGETABLES AND THYME
For chicken with tender meat and a crisp, golden brown skin in about an hour, roasting it in a high-heat oven, along with carrots, leeks, and potatoes, is the way to go for a tasty one-pot dinner.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h25m
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees, with racks set in middle and lower thirds. On a large rimmed baking sheet, toss potatoes, carrots, shallots, garlic, and a few sprigs of thyme with 2 tablespoons oil. Season with salt and pepper. Set aside.
- In an ovenproof skillet, toss onions with remaining tablespoon oil. Place chicken, breast side up, on top of onions. Season cavity and exterior of chicken with salt and pepper; stuff with a few sprigs of thyme. Scatter remaining thyme over chicken and onions. Using kitchen twine, tie legs together; tuck wing tips under bird.
- Roast chicken on middle rack and vegetables on lower rack, occasionally brushing chicken with pan juices and tossing vegetables, until an instant-read thermometer inserted in thickest part of a thigh (avoiding bone) registers 165 degrees, 50 to 60 minutes.
- Let chicken rest 10 minutes; carve, and serve with vegetables and pan juices.
Nutrition Facts : Calories 719 g, Fat 38 g, Fiber 4 g, Protein 59 g
ROASTED CHICKEN BREASTS WITH ROOT VEGETABLES AND THYME
Make and share this Roasted Chicken Breasts With Root Vegetables and Thyme recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken Breast
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Position a rack in the upper third of the oven and preheat the oven to 425°.
- Lightly oil a roasting pan.
- Toss the potatoes, carrots, turnip, and parsnip in a large bowl with the oil, 1 teaspoon of the thyme, 3/4 t. salt, adn 1/2 t. pepper.
- Spread in the roasting pan.
- Season the chicken with the remaining 3/4 t. salt and 1/2 t. pepper, then sprinkle with the remaining 1 t. thyme.
- Nestle the chicken, skin side up, among the vegetables.
- Roast, occasionally scraping up and turning the vegetables with a metal spatula, until the vegetables are tender and an instant-read thermometer inserted in the thickest part of the chicken breasts reads 170°, about 35 minutes.
- Transfer the chicken and vegetables to a platter.
- If the chicken is tender before the vegetables are done, tent the chicken with foil, then continue roasting the vegetables.
- In either case, tent the platter while making the pan sauce.
- Place the roasting pan over 2 burners on high heat.
- Add the broth and bring to a boil, scraping up the browned bits in the bottom and sides of the pan.
- Boil until reduced to about 1/3 cup, about 5 minutes.
- Remove from the heat, and whisk in the butter to lightly thicken the sauce.
- Pour over the chicken and vegetables and serve hot.
Nutrition Facts : Calories 391.4, Fat 17.1, SaturatedFat 4.9, Cholesterol 54, Sodium 1016.2, Carbohydrate 39.9, Fiber 5.2, Sugar 5.4, Protein 21
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 VEGETABLES WITH THYME
Roasting vegetables gives them a whole new flavor. Adding the garlic halfway through baking prevents it from browning too much and giving a bitter taste to the dish. This is one of my favorite ways to make veggies.
Provided by Marie
Categories Potato
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 400°.
- Mix together thyme, salt and black pepper and toss with potatoes, carrots, and the onion wedges.
- Add olive oil and toss again.
- Place on a 15 x10" pan.
- Bake uncovered, for 20 minutes.
- Sprinkle the minced garlic on top and roast for 20 more minutes or until the carrots and potatoes are tender.
HONEY, VANILLA, AND THYME ROASTED CHICKEN
Don't be put off by the ingredients - honey and vanilla - with chicken! Surprisingly, they complement each other very well. A perfect sunday roast.
Provided by AaliyahsAaronsMum
Categories < 4 Hours
Time 2h
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Pre-heat oven to gas mark 6/400F/200°C.
- Pick the thyme leaves off and discard the stalks and finely chop the leaves.
- In a bowl, put the knob of butter and add half of the chopped thyme and the grated garlic and give it all a good mix.
- Lift the skin of the chicken with your fingers and push the herbed butter underneath the skin (you need to be very gentle as to not tear the skin).
- Season the chicken well inside and out.
- Slightly warm the honey in another bowl.
- Split the vanilla pod lengthways and scrape the inside with the back of a knife and mix into the warmed honey.
- Add the remaining chopped thyme into the honey mixture.
- Place the chicken into a roasting tray and pour the honey mixture all over the chicken and pour 100ml of chicken stock into the tray.
- For the roast vegetables, peel the swede, parsnips and carrots and cut into equal sized chunks.
- Peel the onion and cut into wedges.
- Pick the rosemary leaves and roughly chop them.
- Toss all the vegetables in a little oil, add in the rosemary and season it well and place them in another roasting tray.
- Cook the chicken in the centre shelf and the vegetables in the bottom shelf.
- The vegetables will take about 30-35 minutes to cook (but the tray needs to be shaken and vegetables turned over every 15 minutes but be careful not to break them).
- The chicken will take about 1 hour to cook, basting it with the juices every 15 minutes as well.
- Meanwhile, to make the mash, peel the potatoes and chop them into large chunks and boil them in seasoned water until soft.
- Mash the potatoes and add the butter and season it well.
- Pass it through a sieve to get rid of any lumps and cover to keep warm.
- Once the chicken is ready, remove from the tray and transfer onto a serving dish. Cover the chicken with foil and let it rest for 20 minutes.
- Using a spoon, skim off the excess fat from the juices in the roasting tin and then add the remaining stock to the tray, scrape and mix with the juices.
- Pour the juices into a saucepan and bring it to boil for about 5 minutes.
- Whip the cream lightly.
- Add 2tbsp of the whipped cream into gravy in the saucepan and when it has warmed through remove from heat.
- Strain the gravy into a serving jug.
- Add the remaining cream to the mashed potatoes and mix in thoroughly. Re-heat if necessary in a pan or in the microwave.
- Transfer the roast vegetables into a serving dish.
- Serve all together and carve at the table.
More about "thyme roasted chicken with vegetables food"
THYME-ROASTED CHICKEN WITH VEGETABLES - BAKED CHICKEN …
From goodhousekeeping.com
Cuisine American, French, SouthernTotal Time 1 hr 10 minsServings 4Calories 401 per serving
- Preheat oven to 450 degrees F. In large roasting pan (17" by 11 1/2"), arrange chicken, and place potatoes, fennel, and onion around it.
- Continue roasting remaining chicken pieces until juices run clear when thickest part of chicken is pierced with tip of knife and vegetables are fork-tender, about 10 minutes longer.
AIR FRYER BONELESS CHICKEN BREAST | IN JUST 20 MINUTES OR LESS!
From thymeandjoy.com
ROASTED VEGETABLES WITH LEMON AND THYME CHICKEN
From goodhousekeeping.com
THYME ROASTED VEGETABLES - CTV
From more.ctv.ca
ROASTED CHICKEN WITH VEGETABLES - PUDGE FACTOR
From pudgefactor.com
THYME ROASTED CHICKEN WITH ROASTED VEGETABLES AND A SWEET CHILLI …
From reddit.com
LEMON THYME CHICKEN WITH VEGETABLES - DINNER AT THE ZOO
From dinneratthezoo.com
ROASTED CHICKEN WITH MAPLE-THYME ROOT VEGETABLES
From superhealthykids.com
LUDLUM FOOD MART - ROASTED CHICKEN WITH THYME AND VEGETABLES
From ludlumfoodmart.iga.com
BAKED THYME CHICKEN AND VEGETABLES - COOK WITH …
From cookwithcampbells.ca
WHAT ARE YOU PREPARING FOR SHABBAT DINNER? 5 RECIPES FOR A ...
From newsrnd.com
LEMON THYME CHICKEN WITH VEGETABLES RECIPE | RECIPES.NET
From recipes.net
DUCK BREAST WITH RUTABAGA MASH & PARMESAN BRUSSELS SPROUTS
From foodspring.it
ROASTED CHICKEN WITH VEGETABLES - FOOD DOLLS
From fooddolls.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love