ROAST CHICKEN AND VEGETABLES
An easy-to-prepare one-dish recipe. A combination of blue ribbon recipes I've found all over the internet and fused together. Feel free to substitute a bit here and there to make it your own.
Provided by Chonchos
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 2h25m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 385 degrees F (196 degrees C).
- Pour olive oil into a large bowl; toss potatoes, carrots, bite-size pieces of celery, and 3/4 of the sliced onion in the oil to coat. Set remaining onion aside. Transfer oiled vegetables to a large cast iron skillet.
- Rinse chicken and pat thoroughly dry with paper towels. Generously season the chicken, inside and out, with salt, black pepper, and garlic powder. Place the remaining 1/4 of the sliced onion, 1/4 cup margarine, lemon slices, 1 teaspoon minced garlic, and large pieces of celery into the cavity of the chicken.
- Place the chicken atop the oiled vegetables; scatter remaining 1/4 cup of margarine pieces and 1 2/3 tablespoon minced garlic in small amounts around the vegetables.
- Roast chicken and vegetables in the preheated oven until the skin is browned and crisp, the vegetables are tender, and an instant-read meat thermometer inserted into the thickest part of a thigh reads 165 degrees F (75 degrees C), about 1 hour and 45 minutes. Let chicken rest for 10 minutes before carving and serving with vegetables.
Nutrition Facts : Calories 753.5 calories, Carbohydrate 36.2 g, Cholesterol 145.5 mg, Fat 45.6 g, Fiber 6.1 g, Protein 50.4 g, SaturatedFat 10.5 g, Sodium 413.9 mg, Sugar 6.7 g
CHICKEN WITH SPRING VEGETABLES
Dry vermouth is the surprise star in this recipe. While it performs similarly to a dry white wine, the herbs and botanicals used to make vermouth add a more complex flavor that complements the roasted vegetables on the plate. Since Vermouth is a wine, store it in the refrigerator after opening to keep it fresh.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 450˚ F. Toss the carrots and fennel with 2 tablespoons olive oil on a rimmed baking sheet. Spread in a single layer and season with salt and pepper. Roast, stirring halfway through, until tender and lightly browned, about 20 minutes. Add the asparagus, season with salt and roast until bright green and crisp-tender, 5 to 8 minutes.
- Meanwhile, heat the remaining 1 tablespoon olive oil in a large ovenproof skillet over medium heat. Season the chicken on both sides with salt and pepper, add to the skillet and cook until well browned on the bottom, about 5 minutes. Flip and cook until browned on the other side, 3 to 5 more minutes. Carefully add the vermouth to the skillet and transfer the skillet to the oven. Roast until the chicken is just cooked through, 15 to 20 minutes.
- Remove the chicken to a cutting board to rest, about 5 minutes. Return the skillet to medium-high heat. Add the heavy cream and mustard to the pan juices, scraping up any bits from the bottom of the pan. Simmer until slightly thickened, about 2 minutes. Season with salt and pepper and stir in the parsley and vinegar.
- Divide the vegetables among plates. Slice the chicken and add to the plates; spoon the pan sauce on top.
Nutrition Facts : Calories 430, Fat 21 grams, SaturatedFat 6 grams, Cholesterol 157 milligrams, Sodium 577 milligrams, Carbohydrate 12 grams, Fiber 4 grams, Protein 45 grams, Sugar 7 grams
ROAST CHICKEN WITH SPRING VEGETABLES
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 500 degrees F. Rinse the chicken and pat dry. Season with salt and pepper, then place skin-side up on a rimmed baking sheet. Squeeze 1/2 lemon over the chicken and drizzle with 1 tablespoon olive oil. Roast 15 minutes. Meanwhile, cut the potatoes and radishes in half and cut the scallions into thirds. Toss the potatoes, radishes, carrots and the remaining 2 tablespoons olive oil in a bowl; season with salt and pepper. Remove the chicken from the oven and scatter the vegetables around it. Continue to roast until the vegetables are tender and the chicken is golden and cooked through, about 20 more minutes. Squeeze the remaining 1/2 lemon over the chicken and vegetables. Top with the dill and season with salt.
Nutrition Facts : Calories 569, Fat 31 grams, SaturatedFat 7 grams, Cholesterol 132 milligrams, Sodium 655 milligrams, Carbohydrate 27 grams, Fiber 5 grams, Protein 44 grams
CRISPY CHICKEN THIGHS WITH SPRING VEGETABLES
The rich and zesty pan sauce is what makes this simple, seasonal supper something you'll want to eat again and again.
Provided by Anna Stockwell
Categories Spring Chicken Asparagus Potato Radish Garlic Anchovy Butter White Wine Wheat/Gluten-Free Dinner Quick & Easy Quick and Healthy
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 450°F. Using kitchen shears, remove bones from chicken thighs, keeping skin and flesh intact; discard bones. Season chicken all over with 1 tsp. salt and 1/2 tsp. pepper.
- Toss asparagus, potatoes, radishes, 2 Tbsp. oil, and remaining 1 tsp. salt and 1/2 tsp. pepper in a large bowl. Transfer everything but the asparagus to a rimmed baking sheet and roast 15 minutes.
- Meanwhile, grease another rimmed baking sheet with 1 tsp. oil. Heat remaining 1 tsp. oil in a large skillet over medium-high. Working in batches, sear chicken skin side down until skin is crisp and golden brown, 5-7 minutes. Transfer skin side up to prepared sheet. After all chicken is seared (reserve fat in skillet), transfer baking sheet to oven and roast until chicken is cooked though, 8-10 minutes.
- When you open oven to roast chicken, remove baking sheet with vegetables, arrange asparagus over potatoes and radishes, then continue to roast until asparagus is crisp-tender and potatoes and radishes are well browned and tender, 8-10 minutes more (it should take the same amount of time to finish as the chicken).
- Meanwhile, carefully pour off excess fat from reserved skillet, leaving browned bits on the bottom. Add garlic, anchovy paste, and 1 Tbsp. butter to skillet and cook over medium heat until garlic is softened and fragrant, about 1 minute. Add wine, scraping up browned bits with a spatula or wooden spoon, and continue to cook, stirring, until reduced by half, about 2 minutes. Remove pan from heat and stir in lemon juice. Add remaining butter one piece at a time, swirling and stirring after each addition to fully emulsify sauce. Stir in 1 Tbsp. parsley.
- Transfer chicken and vegetables to a platter, then pour sauce over. Top with more parsley before serving.
OVEN BAKED WHOLE CHICKEN AND VEGETABLES
It is very light, almost no fat, I like Adding lots of spices and reducing butter and oil as much as possible, i always try differnet mixtures of spices with chicken. The more time you marinate the chicken in the fridge the greater the taste you get the fat from the chicken gives the vegetable a great taste, my husband loves it with potatoes and tomato paste, but because of my diet plan I don't add potatoes although it gets even better
Provided by Saloumy
Categories Onions
Time 2h
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- -cut the onion to very thin slices and lay it flat in the cooking pan.
- -Cut the chicken open, lay it flat above the onion,.
- -in a separate bowl mix all the above ingredients, and stir well,.
- -Add the mixture to the chicken slowly , make sure every part is covered well with the paste.
- -Wrap the pan with plastic laminate and place it in the fridge over night, but the longer you marinate, the tastier it gets.
- -You can add vegetables any kind you prefer and put it under the chicken so that it absorbs the taste of the spices during cooking.
- -Add the water to the tomato paste and stir well, and add it until the vegetables under the chicken are partially covered with it so it doesn't get dry, but don' cover the chicken with water.
- -After that add a very thin slice of butter to the chicken top.
- - add some of the sliced tomatoes to the top of the chicken, you can squeeze the tomatoes over the chicken.
- -Heat the oven to 200 degrees Celsius.
- -Put the chicken there for 30 minutes or until it is pink.
- -Reduce the heat to 180 degrees.
- Leave it for 60 minutes, or until it does't have any fluids when you press with the fork.
Nutrition Facts : Calories 826.5, Fat 60.1, SaturatedFat 16.1, Cholesterol 243.8, Sodium 341, Carbohydrate 9.6, Fiber 1.9, Sugar 5, Protein 58.9
ROASTED CHICKEN WITH SPRING VEGETABLES AND LEMON-HONEY SAUCE
Have you ever considered roasting your chicken vertically? Your results will be tender and juicy. You can buy vertical roasting stands in a store, or you can use your angel food cake pan insert! If you decided to use this method, after roasting, make sure you clean the insert completely of all traces of fat or your next cake may not rise well. This recipe comes from Cuisine at Home.
Provided by Bev I Am
Categories Whole Chicken
Time 1h30m
Yield 1 chicken
Number Of Ingredients 23
Steps:
- Preheat oven to 425°F with rack in lower third of oven so vertical chicken will not touch top of oven.
- Place removable insert from angel food cake pan (or use commercial roasting stand) in a 10" shallow pan (like a deep dish pie plate).
- Prepare chicken, trimming off all fat.
- Rub the chicken with oil, season with paprika, salt and pepper inside and out.
- Prop chicken, with legs down, on the tube of the cake pan insert, or vertical roaster.
- Toss prepared vegetables with oil, salt and pepper; keeping asparagus separate from potatoes and carrots.
- Arrange potatoes and carrots around the base of the chicken, then roast for 30 minutes.
- For the basting liquid, combine honey and lemon juice.
- After the chicken has roasted 30 minutes, brush it with some of the mixture.
- Add asparagus to pan, then roast 15 more minutes.
- Baste a second time, then roast chicken until it reached an internal temperature of 170 degrees in the thigh, about 15 more minutes.
- Allow chicken to rest 15 minutes before carving.
- While chicken is resting, prepare the sauce.
- In a saucepan over medium heat, sauté shallots and ginger in 1 TBS unsalted butter, cooking till soft.
- Add broth, wine, lemon juice, and honey.
- Simmer 15 minutes, or until reduced by half.
- Strain into a clean saucepan.
- Whisk in cream; bring to a boil.
- Mash 1 TBS unsalted butter and flour together.
- Add butter and flour mixture to finish the sauce and cook until slightly thickened.
- Stir in lemon zest, chives, and seasoning just before serving.
- Serve sauce over chicken and veggies.
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- Take the chicken out of the refrigerator and allow it to sit at room temperature for about 2 hours. If the chicken is cold, it will be difficult to cook it evenly. Remove the chicken giblets and rinse the chicken inside and out. Pat the chicken thoroughly dry with paper towels.
- Add the onions, carrots, potatoes, and radishes to your roasting pan. Toss with 2 tablespoons melted butter, 1 tablespoon extra virgin olive oil, and salt and pepper, and arrange them so they’re in 1 even layer at the bottom of the pan.
- Mix the remaining 2 tablespoons melted butter with 2 ½ teaspoons salt, ½ teaspoon black pepper, and the very finely minced garlic. Rub this mixture all over the inside and outside of the chicken, making sure to also get the inside cavity.
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