THYME-ROASTED CHICKEN WITH VEGETABLES
Roast chicken with carrots, celery, potatoes, onions and thyme for an elegant dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 2h10m
Yield 6
Number Of Ingredients 7
Steps:
- Heat the oven to 375°F. Fold the wings of the chicken across the back so tips are touching. There may be a little resistance, but once they are in this position, they will stay. Tie the legs to the tail with string or use skewers; if the tail is missing, tie the legs together.
- In a shallow roasting pan, place the chicken with the breast side up. Insert an ovenproof meat thermometer so the tip is in the thickest part of inside thigh and does not touch bone. Roast chicken uncovered 45 minutes.
- While the chicken is roasting, peel the carrots, and cut into 1-inch pieces. Cut the celery into 1-inch pieces. Scrub the potatoes thoroughly with a vegetable brush or peel the potatoes, and cut into 1 1/2-inch pieces. Peel the onions, and cut into wedges.
- Remove the chicken from the oven. Arrange the carrots, celery, potatoes and onions around the chicken. In a 1-quart saucepan, heat the butter over low heat just until melted. (Or place the butter in a small microwavable bowl; cover with a microwavable paper towel and microwave on High 10 to 20 seconds or until melted.) Stir the thyme into the butter, then drizzle over the chicken and vegetables.
- Cover the chicken and vegetables with foil; roast 45 to 60 minutes longer or until the thermometer reads 180°F and vegetables are tender when pierced with a fork. Or check for doneness by wiggling the legs; if they move easily, the chicken is done.
- Remove the vegetables from the pan, and cover with foil to keep warm while carving the chicken.
- Place chicken, breast up and with its legs to your right if you're right-handed or to the left if left-handed, on cutting board. Remove ties from legs.
Nutrition Facts : Calories 400, Carbohydrate 32 g, Cholesterol 95 mg, Fat 1, Fiber 5 g, Protein 30 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 7 g, TransFat 1/2 g
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
BAKED CHICKEN BREASTS AND VEGETABLES
I got in from work one night and wanted something a little lighter. I had some frozen chicken breasts and fresh veggies. I added the spices at random and it turned out really good, I thought. There were no complaints from the others either.
Provided by Country
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 50m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Arrange chicken breasts on a baking sheet; spread carrots, bell peppers, celery, green onion, and parsley around chicken. Drizzle olive oil over chicken and vegetables; season with salt, Italian seasoning, chili powder, lemon pepper, and black pepper.
- Bake chicken breasts in the preheated oven until no longer pink in the center and juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 484.8 calories, Carbohydrate 23.8 g, Cholesterol 69.2 mg, Fat 31.5 g, Fiber 8.1 g, Protein 29 g, SaturatedFat 4.9 g, Sodium 923.2 mg, Sugar 10.8 g
PAN-ROASTED CHICKEN AND VEGETABLES
This one-dish roast chicken with vegetables tastes as if it took hours of hands-on time to put together, but the simple ingredients can be prepped in mere minutes. The rosemary gives it a rich flavor, and the meat juices cook the veggies to perfection. It's unbelievably easy! -Sherri Melotik, Oak Creek, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 425°. In a large bowl, combine potatoes, onion, oil, garlic, 3/4 teaspoon salt, 1/2 teaspoon rosemary and 1/2 teaspoon pepper; toss to coat. Transfer to a 15x10x1-in. baking pan coated with cooking spray., In a small bowl, mix paprika and the remaining salt, rosemary and pepper. Sprinkle chicken with paprika mixture; arrange over vegetables. Roast until a thermometer inserted in chicken reads 170°-175° and vegetables are just tender, 35-40 minutes., Remove chicken to a serving platter; keep warm. Top vegetables with spinach. Roast until vegetables are tender and spinach is wilted, 8-10 minutes longer. Stir vegetables to combine; serve with chicken.
Nutrition Facts : Calories 357 calories, Fat 14g fat (3g saturated fat), Cholesterol 87mg cholesterol, Sodium 597mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 4g fiber), Protein 28g protein. Diabetic Exchanges
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
More about "baked thyme chicken and vegetables recipes"
LEMON ROASTED CHICKEN AND CARAMELIZED VEGETABLES - GIVE IT …
From giveitsomethyme.com
OVEN-BAKED DISH WITH THYME - 418 RECIPES, PAGE 4 | BONAPETI.COM
From bonapeti.com
BAKED CHICKEN WITH VEGETABLES | JPMA, INC.
From ebtshopper.com
CLASSIC ROASTED CHICKEN & VEGGIES RECIPE ON FOOD52
From food52.com
RECIPE SHEET TRAY CHICKEN VEGGIES - RECIPESMANUALS.COM
From recipesmanuals.com
GARLIC-THYME ROASTED CHICKEN RECIPE - HOME CHEF
From homechef.com
BAKED CHICKEN WITH VEGETABLES RECIPE - FARM AND DAIRY
From farmanddairy.com
OVEN-BAKED CHICKEN BREASTS WITH THYME - 10 RECIPES
From bonapeti.com
THE MARKET IGA EXPRESS - RECIPE: ROASTED CHICKEN WITH THYME …
From themarketexpress.iga.com
LEMON THYME CHICKEN WITH VEGETABLES - DINNER AT THE ZOO
From dinneratthezoo.com
LEMON THYME CHICKEN WITH VEGETABLES RECIPE | RECIPES.NET
From recipes.net
THYME-ROASTED CHICKEN WITH VEGETABLES - BAKED CHICKEN …
From goodhousekeeping.com
DEB PERELMAN'S SLOW-ROASTED CHICKEN WITH SCHMALTZY CROUTONS …
From myjewishlearning.com
RECIPES: SKIP THE TURKEY THIS THANKSGIVING AND TRY ONE OF THESE ...
From bostonglobe.com
BAKED LEMON THYME CHICKEN RECIPE - 30 MINUTES MEALS
From 30minutesmeals.com
ROSEMARY AND LEMON GARLIC CHICKEN WITH THYME ROASTED …
From hellochef.me
EASY PAN ROASTED CHICKEN BREASTS WITH THYME - INSPIRED TASTE
From inspiredtaste.net
BAKED CHICKEN AND RADISHES WITH THYME BUTTER - RECIPE - DIET …
From dietdoctor.com
OVEN-BAKED DISH WITH THYME - 417 RECIPES, PAGE 7 | BONAPETI.COM
From bonapeti.com
GARLIC THYME ROASTED CHICKEN AND VEGETABLES - FARMACY COUNTER
From farmacycounter.com
SIMPLE AND JUICY ROASTED CHICKEN WITH THYME
From straighttothehipsbaby.com
BAKED CHICKEN WITH VEGETABLES | MYPLATE
From myplate.gov
LEMON, GARLIC AND THYME BUTTER-ROASTED CHICKEN RECIPE - SPINNEYS …
From spinneys.com
OVEN ROASTED CHICKEN AND VEGETABLES (ONE PAN) | ONE POT RECIPES
From onepotrecipes.com
OVEN ROASTED VEGETABLES - AHEAD OF THYME
From aheadofthyme.com
SHEET PAN ROASTED CHICKEN AND VEGGIES - THECOOKFUL
From thecookful.com
QUICK + EASY SLOW-COOKER RECIPES AND MEAL IDEAS - PILLSBURY.COM
From pillsbury.com
HBH MEAL PLAN: 11.13 - HALF BAKED HARVEST
From halfbakedharvest.com
HERB-FRIENDLY RECIPE: BAKED CINNAMON-THYME CHICKEN
From health.clevelandclinic.org
SLOW-COOKER BISCUIT CHICKEN POT PIE RECIPE - PILLSBURY.COM
From pillsbury.com
BAKED THYME CHICKEN AND VEGETABLES RECIPE - COOK WITH …
From cookwithcampbells.ca
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