Chicken And Roots Recipes

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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.

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

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

ROASTED CHICKEN THIGHS WITH ROOT VEGETABLES



Roasted Chicken Thighs with Root Vegetables image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 10

8 small skin-on, bone-in chicken thighs (about 2 3/4 pounds)
Kosher salt and freshly ground pepper
1 rutabaga (about 1 pound)
1 turnip (about 8 ounces)
1/4 cup grated parmesan cheese
1 teaspoon finely chopped fresh rosemary
1/4 cup low-sodium chicken broth
3 tablespoons country Dijon mustard
2 tablespoons horseradish
1/4 cup fresh parsley, roughly chopped

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



Coconut Chicken and Taro Root image

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

1 tablespoon cornstarch, or more to taste
1 tablespoon water
1 ½ teaspoons light soy sauce
1 ½ teaspoons white sugar
1 teaspoon salt
2 skinless chicken thighs, cut into small chunks
oil for deep frying
1 taro, peeled and cut into small chunks
1 tablespoon vegetable oil
2 shallots, chopped
2 slices fresh ginger
water to cover
1 (14 ounce) can coconut milk
4 leaves basil
salt to taste
1 pinch white sugar, or to taste

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



Roasted Chicken and Root Veggies image

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

1 (3 lb) chicken, washed and patted dry
10 white pearl onions, peeled
10 garlic cloves, peeled
6 medium shallots, peeled
2 medium carrots, peeled, cut in 1 inch chunks
3 medium potatoes, scrubbed and cut in 1/2 inch slices
1 small rutabaga, peeled and cut in 1 inch cubes
1/4 cup olive oil
1/2 cup chicken broth
4 fresh rosemary sprigs
1/2 teaspoon italian seasoning
seasoning salt
lemon pepper

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



Chicken with roots & chickpeas image

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

4 chicken leg quarters
2 tbsp olive oil
4 carrots , cut into large chunks
3 parsnips , cut into large chunks
1 onion , cut into large chunks
1 tbsp Moroccan seasoning
440g can chickpea , rinsed and drained
400g can tomato
chopped coriander , optional

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



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

ROAST CHICKEN & ROOTS



Roast chicken & roots image

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

1.6kg whole chicken
zest and juice 1 lemon
2 tbsp cold-pressed rapeseed oil
4-5 thyme sprigs , leaves roughly chopped
500g butternut squash , cut into chunks
300g carrots , cut into chunks
300g parsnips , peeled and cut into long batons
1 medium red onion , cut into thin wedges
1 garlic bulb , cloves separated
100g baby spinach leaves

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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From recipeshappy.com


CHICKEN AND ROOT VEGETABLE POTPIE RECIPE | RECIPE | CHICKEN AND ...
Dec 30, 2016 - You can also bake this recipe in individual (10-ounce) ramekins for the same amount of time. Toddlers will love having their own potpie just make sure you let the ramekins cool completely before serving. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore …
From pinterest.com


CHICKEN AND ROOT VEGETABLES RECIPES ALL YOU NEED IS FOOD
Place chicken, skin side up, on half of a greased 15x10x1-in. baking pan. Place parsnips and sweet potato in a large bowl; add shallots, caraway seeds and the remaining oil, salt and pepper and toss to combine. Arrange in a single layer on remaining half of pan., Roast chicken and vegetables 20 minutes. Stir vegetables; roast chicken and ...
From stevehacks.com


ROAST CHICKEN WITH LEMON & ROSEMARY ROOTS RECIPE
Crecipe.com deliver fine selection of quality Roast chicken with lemon & rosemary roots recipes equipped with ratings, reviews and mixing tips. Get one of our Roast chicken with lemon & rosemary roots recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 60% Foolproof slow roast chicken Crecipe.com Nobody can resist the temptation of …
From crecipe.com


CHICKEN AND ROOT VEGETABLE TAGINE RECIPE | CHATELAINE
Position rack in centre of oven, then preheat to 450F. Tagine: Using a mortar and pestle, grind saffron threads into a powder. Combine with 1 cup hot water in …
From chatelaine.com


BAKED CHICKEN THIGHS WITH ROOT VEGETABLES RECIPE - PILLSBURY.COM
2016-09-20 Heat oven to 450°F. Line cookie sheet with sides with cooking parchment paper. 2. Arrange 4 bone-in skin-on chicken thighs, 1/2 lb carrots, chopped, and 1/2 lb new (baby) potatoes, halved, on cookie sheet. Drizzle 2 tablespoons vegetable oil over chicken, carrots and potatoes; toss to coat. Sprinkle with Kosher salt, ground black pepper and ...
From pillsbury.com


ROOT VEGETABLE AND CHICKEN CURRY
Steps. Heat oil in a large pot over medium heat. Add onion and sauté until it begins to soften, about 3 minutes. Add chicken, sprinkle with salt, ground ginger, garlic powder and cumin and sauté 5 minutes, stirring occasionally. Stir in curry powder, cook for 2 minutes to toast. Add in potato, carrot and parsnip.
From chicken.ca


BBQ CHICKEN SALAD SANDWICHES RECIPE
2022-05-25 Remove chicken and shred using 2 forks. Place shredded chicken in a large mixing bowl and toss with BBQ sauce. Cover bowl with plastic wrap and refrigerate until chicken is cooled. Add mayonnaise, onion, celery, salt and pepper flakes to chopped chicken; mix together. Serve on buns or rolls with tomato and lettuce.
From sixsistersstuff.com


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