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.
ROASTED CHICKEN WITH ROOT VEGETABLES
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
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
PERFECT ROASTED CHICKEN AND ROOT VEGETABLES
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
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
ROASTED CHICKEN THIGHS WITH ROOT VEGETABLES
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 450˚. Generously season the chicken thighs on both sides with salt and pepper. Place skin-side down in a large ovenproof nonstick skillet and set over medium-high heat. Cook until the skin is very golden, about 10 minutes. Remove the chicken to a plate.
- Meanwhile, peel the rutabaga and turnip, cut in half and thinly slice. Arrange about half of the vegetables in the drippings in the skillet, going around in concentric circles and overlapping slightly to make an even layer. Sprinkle with half each of the parmesan and rosemary and a big pinch of salt and pepper. Repeat with the remaining vegetables, parmesan and rosemary; season with salt and pepper. Pour the chicken broth over the vegetables and cook until the broth is bubbling, 2 to 3 minutes. Place the chicken skin-side up on top of the vegetables.
- Transfer the skillet to the oven and roast until the vegetables are tender and the chicken is cooked through, 20 to 25 minutes. Meanwhile, stir the mustard and horseradish in a small bowl. Serve the chicken and vegetables with the mustard sauce on the side. Sprinkle with the parsley.
Nutrition Facts : Calories 670, Fat 46 grams, SaturatedFat 13 grams, Cholesterol 264 milligrams, Sodium 895 milligrams, Carbohydrate 14 grams, Fiber 3 grams, Protein 47 grams, Sugar 7 grams
COCONUT CHICKEN AND TARO ROOT
This Chinese dish has taken a new dimension - it's made with coconut milk! Chicken is simmered with taro, shallots, ginger, and coconut milk. It's delicious with steamed rice.
Provided by tonytsang
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 58m
Yield 2
Number Of Ingredients 16
Steps:
- Mix cornstarch and water together in a large bowl until dissolved. Add soy sauce, 1 1/2 teaspoon sugar, and salt. Mix in chicken; cover with plastic wrap and let marinate in the refrigerator, about 15 minutes.
- Heat oil in a large saucepan or deep-fat fryer. Fry taro until golden brown, 3 to 5 minutes. Drain on paper towels.
- Heat remaining 1 tablespoon oil in a large skillet over high heat. Add shallots and ginger; cook and stir until fragrant, 2 to 3 minutes. Add chicken; cook and stir until no longer pink, 3 to 4 minutes.
- Transfer chicken mixture to a large saucepan. Add fried taro. Pour in enough water to cover 3/4 of the mixture. Bring to a boil; reduce heat to medium, cover, and simmer until an instant-read thermometer inserted into the chicken reads at least 165 degrees F (74 degrees C), about 15 minutes. Stir in coconut milk and basil. Season with salt and sugar.
Nutrition Facts : Calories 765.7 calories, Carbohydrate 22.7 g, Cholesterol 68.4 mg, Fat 67.2 g, Fiber 2.6 g, Protein 24.9 g, SaturatedFat 41.6 g, Sodium 1470.7 mg, Sugar 5.3 g
ROASTED CHICKEN AND ROOT VEGGIES
Make and share this Roasted Chicken and Root Veggies recipe from Food.com.
Provided by PaulaG
Categories One Dish Meal
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 450 degrees.
- Place washed chicken in a large baking dish.
- Toss veggies in olive oil and then place around chicken.
- Pour the chicken broth over veggies and chicken, sprinkle with the Italian seasoning.
- Add seasoned salt and lemon pepper to taste.
- Lay rosemary sprigs over all.
- Bake in preheated oven for 1-1/2 to 2 hours, basting frequently.
- Remove the rosemary sprigs before serving.
Nutrition Facts : Calories 1091.8, Fat 65.4, SaturatedFat 16.7, Cholesterol 255.2, Sodium 381.5, Carbohydrate 54.2, Fiber 8.1, Sugar 11.5, Protein 70.6
CHICKEN WITH ROOTS & CHICKPEAS
A filling and healthy meal that's great for an easy supper
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 1h
Number Of Ingredients 9
Steps:
- Heat oven to 220C/fan 200C/gas 7. Toss the chicken, oil, vegetables and seasoning together with some salt and pepper. Roast for 40 mins, shaking the pan every so often.
- When the chicken and vegetables are cooked, lift the chicken onto plates, then put the roasting tin over a high heat. Tip in the chickpeas and tomatoes and bring to a simmer. Cook for a few mins, then stir in the coriander, if using. Serve with the chicken.
Nutrition Facts : Calories 590 calories, Fat 32 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 37 grams carbohydrates, Fiber 10 grams fiber, Protein 40 grams protein, Sodium 2.12 milligram of sodium
HONEY-ROASTED CHICKEN & ROOT VEGETABLES
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
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
ROAST CHICKEN & ROOTS
This one-tray, vibrant and veg-heavy roast chicken dish provides four of your five-a-day
Provided by Justine Pattison
Time 1h45m
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/gas 6. Put the chicken in a large roasting tin. Remove any trussing elastic and re-tie the chicken's legs with string, if you like. Rub the lemon juice into the chicken, then rub in 1 tbsp of the oil and sprinkle with the thyme and plenty of seasoning. Roast for 25 mins.
- Mix the squash, carrots, parnsips and onion in a bowl with the remaining oil, lemon zest and plenty of ground black pepper, and toss together well.
- Take the chicken out of the oven and put on a plate. Scatter the vegetables into the tin, nestling the garlic cloves underneath, then put the chicken on top. Return to the oven for a further 45 mins, turning the veg after 20 mins until the chicken is cooked and the vegetables are tender and lightly browned.
- Take the chicken out and place on a warmed platter. Cover with foil and leave to rest for 10 mins. Cook the spinach in a saucepan with a drizzle of water, and season with black pepper. Scatter the vegetables around the chicken and serve with the spinach. Squeeze the garlic out of the skins and smear over the chicken, if you like.
Nutrition Facts : Calories 524 calories, Fat 24 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 17 grams sugar, Fiber 11 grams fiber, Protein 42 grams protein, Sodium 0.5 milligram of sodium
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