BAKED CHICKEN THIGHS WITH ROOT VEGETABLES
This hearty baked chicken dinner takes just 45 minutes from start to finish and calls for only one pan. One and done!
Provided by Aaron Hutcherson
Categories Entree
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Heat oven to 450°F. Line cookie sheet with sides with cooking parchment paper.
- 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 garlic powder to taste, making sure to season both sides of chicken. Turn chicken skin side up.
- Bake about 40 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F).
Nutrition Facts : Calories 320, Carbohydrate 15 g, Cholesterol 75 mg, Fat 3, Fiber 2 g, Protein 24 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 120 mg, Sugar 3 g, TransFat 0 g
BALSAMIC ROASTED CHICKEN THIGHS WITH ROOT VEGETABLES
I will always remember the way my grandmother's house smelled when she made these balsamic chicken thighs every Sunday. Ever since she gave me the recipe, the heartwarming flavors always take me back to my childhood. - Erin Chilcoat, Central Islip, New York
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a bowl, whisk 3 tablespoons oil, mustard, vinaigrette and 1/2 teaspoon each salt and pepper until blended. Add chicken, turning to coat. Refrigerate, covered, 6 hours or overnight., Preheat oven to 425°. 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 vegetables until a thermometer inserted in chicken reads 170°-175° and vegetables are tender, 15-20 minutes longer., Transfer vegetables to a bowl; toss with 2 tablespoons parsley and half of the bacon. Serve chicken with vegetables; sprinkle chicken with the remaining parsley and bacon.
Nutrition Facts : Calories 480 calories, Fat 27g fat (6g saturated fat), Cholesterol 85mg cholesterol, Sodium 604mg sodium, Carbohydrate 33g carbohydrate (10g sugars, Fiber 5g fiber), Protein 27g protein.
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
ROAST CHICKEN THIGHS WITH VEGGIES RECIPE
This paleo recipe harnesses the goodness of schmaltz while adding great flavor to the vegetables. Plus, it cooks quite quickly compared to roasting a whole chicken.
Provided by Julie Mayfield
Yield 6-8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 475°F.
- Place the chicken thighs on a rimmed baking sheet skin side up. Scatter the vegetables, shallots, and garlic around the chicken.
- Drizzle the olive oil over everything, making sure the vegetables are well coated. Sprinkle the rosemary, thyme, and salt over the chicken and vegetables.
- Place the pan in the oven and bake for 30 to 40 minutes, stirring the vegetables about halfway through cooking. Chicken should be cooked through (internal temperature of 165°F). If you like your chicken skin extra crispy, put the pan under the broiler set to high for about 5 minutes.
- Any heartier vegetables (butternut squash, parsnips, etc.) would work well with this dish, though we happen to love the ones here. You could use faster- cooking ones like broccoli or cauliflower or even summer squash- but wait to add them until the chicken is about halfway cooked. We like our veggies crispy and browned, so keep that in mind. Pork chops would also work fine here- the cooking time may increase somewhat depending on thickness, and unless you choose particularly fatty chops, you won't have as much drippings to bathe your vegetables in.
ROOT VEGETABLE HASH
Any root veg you have on hand will work for this easy dinner. Serve with eggs, fish, chicken, burgers, salads, or use it as a taco or quesadilla filling.
Provided by Alejandro Junger
Categories HarperCollins Brunch Breakfast Dinner Vegetarian Vegetable Vegan Root Vegetable Peanut Free Dairy Free Wheat/Gluten-Free Tree Nut Free
Yield 2 servings
Number Of Ingredients 5
Steps:
- Heat the coconut oil in a large, heavy-bottom skillet over medium-high heat. When the oil is hot, add the root vegetables. Sauté, stirring occasionally to prevent sticking, for about 10 minutes. Next, add the onion, and continue sautéing until the vegetables are tender and have started to meld together. Sprinkle in the rosemary and salt to taste. Serve warm.
SUMMER VEGETABLE AND CHICKEN HASH
Vegetables seldom make an appearance at breakfast time. But sweet tomatoes and fresh corn transform a standard brunch dish into a nutritional powerhouse. There's no need to peel the potatoes. Keeping the skins on is easier and more beneficial: They're loaded with vitamin B6, potassium, and iron.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 11
Steps:
- Heat a 12-inch nonstick skillet over high heat. Add chicken. Cook, stirring occasionally, until golden brown, about 2 minutes; transfer to a bowl.
- Add 2 teaspoons oil and the potatoes to skillet. Cook, stirring occasionally, until golden brown, about 4 minutes; transfer to a small bowl.
- Add remaining teaspoon oil, the corn, 2 tablespoons scallion, and the jalapeno to skillet, and cook, stirring occasionally, until corn turns dark brown in spots, about 2 minutes (some kernels may pop). Add tomatoes, and cook until skins just begin to soften, about 1 minute. Add stock, salt, pepper, and reserved chicken; bring to a boil. Fold in reserved potatoes, and sprinkle with marjoram and remaining 2 tablespoons scallion.
Nutrition Facts : Calories 137 g, Cholesterol 22 g, Fat 3 g, Fiber 2 g, Protein 11 g, Sodium 364 g
EASY ONE-TRAY CHICKEN THIGHS AND VEGGIES RECIPE BY TASTY
Here's what you need: fingerling potato, carrot, medium red onion, salt, black pepper, dried rosemary, olive oil, garlic, chicken thighs
Provided by Andrew Ilnyckyj
Categories Dinner
Yield 3 servings
Number Of Ingredients 9
Steps:
- Assemble potatoes, carrots, onion, and garlic on a parchment-lined baking sheet.
- Drizzle with olive oil and sprinkle with rosemary, and half the black pepper and salt. Roll around and rub to coat everything evenly.
- Sprinkle remaining salt and pepper on either side of each chicken thigh.
- Arrange chicken thighs skin-side up on top of the vegetables.
- Roast at 425˚F (220˚C) for about 40-50 minutes or until the chicken reads 165˚F (73˚C) internal temperature and skin is crispy.
- Enjoy!
Nutrition Facts : Calories 603 calories, Carbohydrate 41 grams, Fat 17 grams, Fiber 5 grams, Protein 67 grams, Sugar 6 grams
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
ROOT VEGETABLE HASH
Any root vegetables will work; use a generous 5 cups, cut into 1/2- to 3/4-inch pieces. From Washington Post Oct. 15, 2008. Gluten-free, fast, healthy. Use as a main course or side dish for roast meats. Top with poached eggs for brunch! For vegetarian version, use water instead of chicken broth and try smoked Spanish paprika in place of the bacon.
Provided by treehuggingmom
Categories Vegetable
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In saucepan over medium-high heat, heat oil, add and stir bacon 2-3 minutes, until it begins to render; then add and stir onion 2-3 minutes, until onion starts to soften.
- Add root vegetables and stir together.
- Add chicken broth; salt and pepper to taste.
- Cover and bring to boil, then reduce heat to medium or lower to maintain a low boil 10-15 minutes, stirring occasionally, until vegetables are fork-tender.
- Remove cover and increase heat to medium-high to bring to a rapid boil. Cook 5-6 minutes, stirring frequently, until broth has evaporated.
- Remove from heat and stir in nutmeg and half the chives. Taste and adjust seasoning. Top with remaining chives and serve hot.
Nutrition Facts : Calories 192.6, Fat 6, SaturatedFat 1.4, Cholesterol 2.7, Sodium 222.2, Carbohydrate 31.4, Fiber 5.5, Sugar 8.1, Protein 5.1
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