Best Ever Roast Chicken And Root Vegetables Recipes

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ROASTED CHICKEN WITH ROOT VEGETABLES



Roasted Chicken with Root Vegetables image

I always wanted to learn to make an excellent roasted chicken at home. I tried to find a recipe that is quick and easy, but in the process, I didn't lose the flavors of the chicken. I could not see any that had a few steps or ingredients. This is a recipe I came up with after trying many different methods. I used to buy a lot of rotisserie chicken, but after I learned this easy chicken dish, I don't think I will ever go back. The chicken turns out to be flavorful and juicy. It can be served with the vegetables as a main dish or use it in other recipes that have chicken in them.

Provided by ServingsofYum

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted     Whole

Time 10h10m

Yield 8

Number Of Ingredients 9

1 (4 to 6 pound) whole chicken
salt and ground black pepper to taste
1 tablespoon unsalted butter, melted
1 pinch saffron
1 medium lemon, sliced
1 clove garlic, halved
4 large carrots, cut into 2-inch pieces
1 large fennel bulb, cut into thin wedges
1 large red onion, cut into 1/2-inch slices

Steps:

  • Wash the chicken and pat dry. Poke it with a toothpick all over about 40 times. Season with salt and put in the refrigerator to chill for 8 hours.
  • Preheat the oven to 425 degrees F (220 degrees C).
  • Combine melted butter and saffron in a small bowl. Pour over chicken to cover, and season with salt and pepper. Stuff chicken with lemon slices garlic. Tie the chicken legs with kitchen string and tuck legs underneath.
  • Lay carrots, fennel, and onion at the bottom of a roasting pan and rest the chicken on top.
  • Roast in the preheated oven for 1 hour and 15 minutes. Spoon the juices from the chicken over the vegetables. Sprinkle with salt and pepper. Continue to roast until no longer pink at the bone and the juices run clear, 10 to 15 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
  • Remove from the oven and cover with aluminum foil; let sit for 15 to 30 minutes before serving to allow the chicken to absorb all the juices.

Nutrition Facts : Calories 322.8 calories, Carbohydrate 10.9 g, Cholesterol 123.6 mg, Fat 12.3 g, Fiber 3.7 g, Protein 41.4 g, SaturatedFat 3.8 g, Sodium 175.7 mg, Sugar 2.6 g

BEST-EVER ROAST CHICKEN AND ROOT VEGETABLES



Best-Ever Roast Chicken and Root Vegetables image

Make and share this Best-Ever Roast Chicken and Root Vegetables recipe from Food.com.

Provided by DriaDB

Categories     One Dish Meal

Time 1h33m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 roasting chicken (2-3 lbs)
1 lemon, halved
1 head garlic
1 bunch fresh thyme
salt and pepper
1 teaspoon olive oil
5 carrots, peeled and sliced thick
3 parsnips, peeled and sliced
3 yellow onions, peeled and quartered
1/2 cup chicken broth

Steps:

  • Put the carrots, parsnips and onions in the bottom of a big roasting pan. Season with salt and pepper, and add to that the 1/2 cup of chicken broth.
  • Then, remove the contents from the cavity of the chicken.
  • Slice the top off of the whole head of garlic, and put that, the halved lemon, and the whole bunch of thyme inside the cavity. Truss the legs of the chicken.
  • Season the outside of the chicken with olive oil, salt and pepper.
  • Place the chicken on top of the vegetables in the roasting pan, fold the wings underneath the bird.
  • Put the pan into a 400-degree oven for an hour and fifteen minutes -- at that point, check to see if the chicken's done (slice the wing, the juices should run clear). Add more time if needed.
  • Let rest for 10-15 minutes, carve and serve with the roasted vegetables.

PERFECT ROASTED CHICKEN AND ROOT VEGETABLES



Perfect Roasted Chicken and Root Vegetables image

Every time I make this recipe for the family or guests they absolutely go nuts for it! It is incredibly moist and delicious! I hope you enjoy it as well. The recipe was inspired by Emeril Lagasse and tweaked to perfection by me. You can use a chicken ranging in weight from 3 1/2 to 7+pounds. Double the amount of the paste ingredients if you make the larger bird. Cooking time will vary depending on the size of the chicken. Use as many root vegetables as you like. They can cook along with the chicken.

Provided by Chicagoland Chef du

Categories     Whole Chicken

Time 2h20m

Yield 4-6 serving(s)

Number Of Ingredients 21

1 carrot, peeled and cut into thirds
1 celery rib, cut into thirds
1 medium onion, peeled and cut into half
1 (3 1/2-4 lb) whole chickens, rinsed and patted dry
1 tablespoon kosher salt
white pepper
1 lemon, halved
2 fresh bay leaves
1/2 cup dry white wine
6 garlic cloves, smashed, roughly chopped
4 sprigs rosemary, roughly chopped, substitute dried
2 tablespoons olive oil
2 tablespoons unsalted butter, at room temperature
1 cup chicken stock
1 cup dry white wine
1 -2 tablespoon cornstarch flour
2 -3 carrots, large, peeled and cut into 3rds
2 parsnips, large, peeled and cut into 3rds
2 onions, large, peeled, cut into thick slices
2 -3 tablespoons olive oil
kosher salt or sea salt

Steps:

  • Preheat the oven to 500°F.
  • You will need a 9 x 13-inch roasting pan with rack. Place roaster on the bottom most oven rack. Reserve the top rack for the roasted root vegetables.
  • Season the chicken both inside and out with the kosher salt and white pepper.
  • In a small bowl, combine the garlic, rosemary, olive oil and butter to make a paste.
  • Rub the chicken both inside and out with the garlic rosemary blend. Place chicken in the roasting pan on a rack to raise it out of the fatty drippings.
  • Pour 1 C water into the roasting pan, NOTE: watch to refill during first 30 minutes of roasting.
  • Squeeze the lemon halves over the chicken and place the rinds inside the cavity.
  • Place the bay leaves, 1 carrot halved, 1 stalk of celery halved and 1/2 onion in the cavity.
  • Pour 1/2 cup of wine inside the cavity.
  • Place the pan in the oven and roast the chicken uncovered at 500° for 30 minutes. Add water to the bottom of the roasting pan as needed. Drippings will burn & smoke!
  • In the mean time, prepare: Roasted Root Vegetables:.
  • Combine root vegetables with olive oil, spread on a baking sheet, sprinkle wit salt and bake until chicken is done. They will be carmalized on the bottom.
  • Reduce the oven temperature to 350°, cover with foil tent and continue baking until the juices run clear. To test this, insert a thermometer in the thickest part of a breast meat. It should register at 160 degrees internal temperature.
  • Remove the chicken from the oven and allow to cool for 10 to 15 minutes before carving. Cover with a foil tent until ready to carve & serve.
  • Pour off excess fat from pan and return to heat. Whisk in 1 T flour or cornstarch, chicken stock, white wine, scraping up the bits on the bottom of pan. Bring to a boil, then reduce to a simmer. Reduce gravy by half, until thickened. Strain if necessary.
  • Serve chicken with mashed potatoes & gravy on the side.

Nutrition Facts : Calories 889.3, Fat 60.9, SaturatedFat 17.4, Cholesterol 204.2, Sodium 2053.7, Carbohydrate 21.1, Fiber 3.4, Sugar 8.1, Protein 47.6

HERB-ROASTED CHICKEN WITH ROOT VEGETABLES



Herb-Roasted Chicken with Root Vegetables image

Provided by Food Network Kitchen

Categories     main-dish

Time 6h5m

Yield 6 to 8 servings

Number Of Ingredients 12

Two 3- to 4-pound chickens
Kosher salt and freshly ground black pepper
3 tablespoons unsalted butter, at room temperature
1 tablespoon chopped fresh thyme, plus 2 sprigs
2 teaspoons chopped fresh rosemary, plus 1 sprig, torn in half
1 lemon, halved
6 cloves garlic, smashed
1 onion, halved
1 parsnip, cut into large dice
1 medium Yukon gold potato, cut into large dice
1 butternut squash, peeled, seeded and cut into large dice
1/4 cup extra-virgin olive oil

Steps:

  • Pat the chickens dry inside and out. Generously season the skin and cavity of each with salt and pepper. Refrigerate, uncovered, at least 4 hours and up to overnight to dry out the skin.
  • Let the chickens stand at room temperature for 30 minutes before roasting. Preheat the oven to 375 degrees F.
  • Mash the butter with the chopped thyme and rosemary in a small bowl. Gently slide your fingers under the skin on the breasts and legs of each chicken to loosen . Scoop some of the herbed butter with a spoon, slide the spoon under the skin on one chicken and hold the skin in place while you remove the spoon. Smooth the skin to distribute the butter; repeat with more butter if needed. Repeat with the second chicken and remaining herbed butter.
  • Squeeze the juice of a lemon half into the cavity of each chicken, then stuff the lemon half inside. Stuff 3 cloves garlic, 1/2 onion, 1 thyme sprig and 1/2 rosemary sprig into each chicken cavity. Tie the legs together with twine. Put the chickens on a baking sheet next to each other.
  • Toss the parsnip, potato, squash, olive oil and a large pinch of salt in a bowl, then add the vegetables to the baking sheet, scattering them around the chickens. Roast until the chickens are golden brown and a instant-read thermometer registers 165 degrees F, about 1 hour. Transfer the chicken and vegetables to platters and let rest about 10 minutes before carving.

GARLIC-ROASTED CHICKEN AND ROOT VEGETABLES



Garlic-Roasted Chicken and Root Vegetables image

[DRAFT]

Provided by Giada De Laurentiis

Categories     main-dish

Time 2h35m

Yield 4 servings

Number Of Ingredients 26

Butter:
6 tablespoons (3/4 stick) unsalted butter, at room temperature
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh thyme
1/2 teaspoon fresh lemon juice (from 1/2 large lemon)
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 large cloves garlic, minced
Chicken:
One 6 1/4-pound chicken, rinsed and patted dry
Kosher salt and freshly ground black pepper
1 teaspoon kosher salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
6 baby red potatoes, halved
4 medium carrots, peeled and halved lengthwise
2 large parsnips, peeled and quartered lengthwise
2 large shallots (about 8 ounces), peeled and halved
1 clove garlic, peeled
1/2 cup low-salt chicken broth
5 sprigs fresh rosemary
5 sprigs fresh thyme
1 lemon, quartered
Vegetables:
3 tablespoons extra-virgin olive oil
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme

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.

PAN-ROASTED CHICKEN AND VEGETABLES



Pan-Roasted Chicken and Vegetables image

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

2 pounds red potatoes (about 6 medium), cut into 3/4-inch pieces
1 large onion, coarsely chopped
2 tablespoons olive oil
3 garlic cloves, minced
1-1/4 teaspoons salt, divided
1 teaspoon dried rosemary, crushed, divided
3/4 teaspoon pepper, divided
1/2 teaspoon paprika
6 bone-in chicken thighs (about 2-1/4 pounds), skin removed
6 cups fresh baby spinach (about 6 ounces)

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

ROAST CHICKEN AND VEGETABLES



Roast Chicken and Vegetables image

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

2 tablespoons olive oil
4 red potatoes, cut into large cubes
1 (16 ounce) package carrots, cut diagonally into bite-size pieces
1 stalk celery, cut diagonally into bite-size pieces
1 sweet onion, sliced - divided
1 (4.5 pound) whole chicken
salt and ground black pepper to taste
garlic powder, or to taste
½ cup cubed margarine, divided
1 large lemon, sliced
1 teaspoon minced garlic
1 stalk celery, cut into 3 pieces
1 ⅔ tablespoons minced garlic

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

HONEY-ROASTED CHICKEN & ROOT VEGETABLES



Honey-Roasted Chicken & Root Vegetables image

When my whole family comes over for dinner, I make a big platter of roast chicken with sweet potatoes, carrots and fennel. My dad leads the fan club. -Kelly Ferguson, Conshohocken, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 6 servings.

Number Of Ingredients 14

1 teaspoon salt
1 teaspoon pepper
1 teaspoon minced fresh rosemary
1 teaspoon minced fresh thyme
2 tablespoons olive oil, divided
1 tablespoon butter
6 boneless skinless chicken breast halves (6 ounces each)
1/2 cup white wine
3 tablespoons honey, divided
3 peeled medium sweet potatoes, chopped
4 medium peeled carrots, chopped
2 medium fennel bulbs, chopped
2 cups chicken stock
3 bay leaves

Steps:

  • Preheat oven to 375°. Combine salt, pepper, rosemary and thyme. In a large skillet, heat 1 tablespoon olive oil and butter over medium-high heat. Sprinkle half the seasoning mixture over chicken breasts. Add to skillet; cook until golden brown, 2-3 minutes per side. Remove and set aside. Add wine and 2 tablespoons honey to pan; cook 2-3 minutes, stirring to loosen browned bits., Combine sweet potatoes, carrots and fennel in a microwave-safe bowl. Add remaining olive oil, seasonings and honey to vegetables; stir to combine. Microwave, covered, until potatoes are just tender, 10 minutes. , Transfer vegetables to a shallow roasting pan. Add chicken stock, wine mixture and bay leaves; top vegetables with chicken. Roast until a thermometer inserted in chicken reads 165°, 25-30 minutes. Discard bay leaves. Serve with vegetables and sauce.

Nutrition Facts : Calories 432 calories, Fat 11g fat (3g saturated fat), Cholesterol 99mg cholesterol, Sodium 543mg sodium, Carbohydrate 42g carbohydrate (23g sugars, Fiber 6g fiber), Protein 39g protein. Diabetic Exchanges

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SHEET PAN ROASTED CHICKEN WITH ROOT VEGETABLES - COOKING CLASSY
In a small mixing bowl stir together melted butter, remaining 2 tsp fresh thyme, remaining 1 tsp fresh rosemary, 1/4 tsp salt and 1/8 tsp pepper. Pat chicken dry with paper towels and season with salt and pepper. Place vegetables in a single layer on an 18 by 13-inch rimmed baking sheet, arranging Brussels sprouts in center.
From cookingclassy.com


BEST-EVER ROAST CHICKEN AND ROOT VEGETABLES RECIPE - FOOD.COM
Mar 13, 2017 - This is a go-to Sunday dinner -- totally comforting and delicious.
From pinterest.com


ROASTED CHICKEN WITH ROOT VEGETABLES - STRIPED SPATULA
2019-10-23 Kosher salt and freshly-cracked black pepper. Unsalted butter. Fresh herbs: thyme and parsley. Garlic cloves. Mixed root vegetables: I use rutabagas, turnips, small red-skinned potatoes, yellow onion, and baby carrots. You could also substitute parsnips, rainbow carrots, sweet potatoes, or yams. Vegetable oil.
From stripedspatula.com


SPATCHCOCK CHICKEN AND VEGETABLE RECIPES - THERESCIPES.INFO
Roasted Spatchcock Chicken And Vegetables - Easy Recipe Chef best easyrecipechef.com. Arrange all of your vegetables in a single layer around your prepared chicken, drizzle everything with olive oil and season generously with salt and black pepper. Bake in the centre of a preheated oven for 45 minutes or until an instant-read thermometer registers 160˚F.
From therecipes.info


QUICK ROAST CHICKEN & ROOT VEGETABLES RECIPE - COOK.ME RECIPES
2019-10-17 Prepare chicken. 3. While the vegetables are roasting, place 2 teaspoons of the flour into a small bowl. Whisk in the broth and set to one side. Shake the rest of the flour in a shallow dish. Season chicken with ¼ teaspoon of salt and ¼ teaspoon of pepper. Coat the chicken in the flour and shake off any excess.
From cook.me


BEST-EVER ROAST CHICKEN AND ROOT VEGETABLES RECIPE - FOOD.COM
Dec 23, 2017 - This is a go-to Sunday dinner -- totally comforting and delicious.
From pinterest.co.uk


ROAST CHICKEN WITH ROOT VEGETABLES - {EASY - WILD THISTLE KITCHEN
2020-07-23 Place chicken on top of vegetables with skin facing up. drizzle chicken with oil, sprinkle with salt, pepper, and herbs and rub to evenly coat the entire surface. Place pan in preheated oven and roast for 1 to 1.5 hours* until skin is crispy, vegetables are tender, and the internal temp of chicken is 160. You can also pierce the thigh meat and ...
From wildthistlekitchen.com


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