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
PAN-ROASTED CHICKEN AND VEGETABLES
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
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
CHICKEN GORGONZOLA
Chicken breasts are sauteed to a golden brown then topped with a rich, savory Gorgonzola sauce. Serve with steamed green beans and fresh crusty bread if you are looking for a winner to impress your dinner guests. This dish is so decadent it tastes exactly as though you ordered it at a fine Italian restaurant, but the secret is how simple it actually is to make! This sauce is also a wonderful accompaniment to pork chops, ravioli, or whatever strikes your fancy! It is very versatile, so the possibilities are endless!
Provided by Spirited Sarah
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 55m
Yield 4
Number Of Ingredients 17
Steps:
- Combine basil leaves, 2 1/2 tablespoons olive oil, walnuts, Parmesan cheese, and garlic in a food processor; process until pesto is smooth.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook chicken until golden brown, about 5 minutes per side. Transfer to serving platter.
- Cook and stir mushrooms in a single layer in the same skillet until tender, about 5 minutes. Add onion; cook until translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add half of the Gorgonzola cheese; cook until slightly melted. Pour in wine and stir to scrape up brown bits from the bottom of the skillet. Stir lemon juice, chicken broth, brown sugar, salt, and black pepper into the sauce.
- Bring chicken broth mixture to a boil; reduce heat and simmer until sauce is reduced by 1/4, 3 to 5 minutes. Stir in pesto and return chicken to the skillet. Cook until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 5 minutes more. Add remaining Gorgonzola cheese and chopped tomatoes.
- Serve each chicken breast on a plate topped with sauce.
Nutrition Facts : Calories 377.4 calories, Carbohydrate 8.4 g, Cholesterol 81.8 mg, Fat 23.3 g, Fiber 1.8 g, Protein 30.5 g, SaturatedFat 6.2 g, Sodium 342.2 mg, Sugar 4.1 g
GARLIC-ROASTED CHICKEN AND VEGETABLES
The first time my Greek father-in-law made this chicken, he proudly shared the recipe with me. It's my favorite way to roast chicken.
Provided by Taste of Home
Categories Dinner
Time 2h20m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- Rub inside of chicken with 2 tablespoons butter. With a sharp knife, cut 16 small slits in chicken breast, drumsticks and thighs. Place a halved garlic clove in each slit. Place chicken on a rack in a shallow roasting pan; tie drumsticks together. , Place remaining garlic in pan. Pour half of the broth over chicken. Combine oil and lemon juice; pour half over chicken. Rub remaining butter over chicken. Combine the oregano, salt, pepper and garlic powder; sprinkle half over chicken. Cover and bake at 350° for 45 minutes., Place the potatoes, carrots and onion in pan. Drizzle remaining oil mixture and broth over chicken and vegetables. Sprinkle remaining oregano mixture over chicken. Cover and bake 30 minutes longer; baste. Bake, uncovered, for 45-50 minutes or until a thermometer reads 180°, basting several times. Thicken pan juices if desired. Cover and let stand for 10 minutes before serving.
Nutrition Facts : Calories 460 calories, Fat 26g fat (8g saturated fat), Cholesterol 103mg cholesterol, Sodium 567mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 3g fiber), Protein 31g protein.
MEDITERRANEAN CHICKEN WITH ROASTED VEGETABLES
A healthy dish, full of sunshine flavours
Provided by Good Food team
Categories Dinner, Lunch
Time 55m
Number Of Ingredients 9
Steps:
- Preheat the oven to 200C/ Gas 6/fan oven 180C. Spread the potatoes, courgette, onion, pepper and tomatoes in a shallow roasting tin and scatter over the olives. Season with salt and coarsely ground black pepper.
- Slash the flesh of each chicken breast 3-4 times using a sharp knife, then lay the chicken on top of the vegetables.
- Mix the olive oil and pesto together until well blended and spoon evenly over the chicken. Cover the tin with foil and cook for 30 minutes.
- Remove the foil from the tin. Return to the oven and cook for a further 10 minutes until the vegetables are juicy and look tempting to eat and the chicken is cooked through (the juices should run clear when pierced with a skewer).
Nutrition Facts : Calories 568 calories, Fat 29 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 37 grams carbohydrates, Fiber 7 grams fiber, Protein 42 grams protein, Sodium 2.16 milligram of sodium
ROAST CHICKEN WITH VEGETABLES
New cooks are intimidated by the idea of roasting a chicken, but nothing could be simpler. If you roast the chicken with some vegetables in the same pan for about an hour, you will have a moist, golden bird and savory accompaniments - all ready to eat at the same time. While they cook, you can set the table, watch the news, maybe make a dessert.
Provided by Food Network
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees F.
- Preparing the Vegetables Peel the carrots and cut them crosswise into 1 1/2-inch-long pieces. Cut the thicker pieces in half lengthwise as well. Peel each onion and cut into quarters. Wash the potatoes under cold water to get rid of any dirt. Leave them whole and unpeeled. Scatter the carrots, onions, and potatoes on the bottom of a 9-by-13-inch baking or roasting pan. Sprinkle 1 1/2 teaspoons of the salt and 1/2 teaspoon of the pepper over them, and lay 2 sprigs of the rosemary on top. If you are using dried rosemary, put 1 tablespoon in the palm of your hand and crumble it over the vegetables.
- Preparing the Chicken The giblets, which consist of the liver, gizzard, and heart, plus the neck, are usually in a package inside the cavity of the chicken, between the legs. Remove them and discard or refrigerate them to use later. If there is a pale-yellow chunk of fat on either side of the cavity, pull or cut it off and discard. Hold the chicken under cold running water and rinse it inside and out. Shake off excess water and pat dry with paper towels. Sprinkle the remaining 11/2 teaspoons of salt and 1/2 teaspoon of pepper over the outside of the chicken, rubbing them all over the skin. Set the chicken, the breast side facing up, on top of some of the vegetables, with the remaining ones surrounding the bird. Insert a dial-type (not instant-read) thermometer into the breast, taking care that the rod of the thermometer does not touch any bones.
- Roasting the Chicken Put the chicken in the center of the oven and set the timer for 30 minutes. When the timer rings, remove the pan from the oven and, using a large spoon, turn over the vegetables that surround the chicken. Don't bother with the vegetables under the chicken. Return the pan to the oven and set the timer for 30 more minutes. After 30 minutes, take the chicken out of the oven to check for doneness. Insert the tip of a small paring knife into the meat of the thigh where it attaches to the body. If the juices that run out are pink, the chicken needs to continue cooking for another 10 to 15 minutes. If the juices are clear, it is done. The meat thermometer should show a temperature of 170 degrees F to 180 degrees F when the chicken is done.
- Carving the Chicken Carve the chicken according to the instructions on the preceding page. Scoop the vegetables out of the roasting pan and onto a serving platter. Remove the fat from the pan juices. Arrange the cut chicken pieces on top of vegetables, spoon some pan juices over the chicken and vegetables, scatter the 2 remaining rosemary sprigs on top and bring the dish to the table for serving.
GNOCCHI AND CHICKEN WITH ROASTED GARLIC AND GORGONZOLA CREAM
Steps:
- To a large pot of boiling salted water, add gnocchi and cook for 3 to 4 minutes or until they float to the surface. Drain and return to pot; cover to keep warm.
- In a medium saucepan, over medium-high heat, whisk together white sauce mix and milk. Bring to a boil stirring constantly. Reduce heat to simmer and add minced garlic and Gorgonzola crumbles. Continue to simmer, stirring occasionally for 2 to 3 minutes as sauce thickens; remove from heat.
- Add shredded chicken to gnocchi. Pour sauce over warm gnocchi and chicken, and toss to combine. Serve warm and garnish with chopped fresh parsley.
TUSCAN STYLE ROASTED CHICKEN
Provided by Michael Symon : Food Network
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Set up a grill for cooking with direct and indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Place a large cast-iron pan on the direct-heat side of the grill to preheat.
- Sprinkle the chicken with salt and pepper on both sides. Add a film of olive oil to the pan, followed by the chicken pieces, skin-side down. Allow the chicken to deeply brown, 4 to 5 minutes, then flip and add the garlic. Briefly sauté until fragrant, then deglaze with the vermouth. Scatter in the tomatoes, olives and oregano bundle. Add the chicken stock and season with salt and pepper. Move the pan to the indirect-heat side of the grill and close the lid. Allow to cook until the chicken is cooked through and the internal temperature reads 160 degrees F, 15 to 20 minutes. Remove the pan from the heat and stir in the butter. Discard the oregano bundle. Top with the basil and serve.
ROASTED MIXED VEGETABLES
Make this your go-to recipe any time roasted vegetables are on the menu. The technique will work for any high-moisture vegetable, and the process of cutting your selected vegetables into 1-inch pieces allows them all to cook at the same rate. The optional garlicky yogurt sauce turns a pan of roasted veggies into a light meal, especially when paired with some crusty bread or a bowl of rice or other grains, or you can serve these as a colorful side dish.
Provided by Melissa Clark
Categories vegetables, side dish
Time 45m
Yield 2 to 3 servings
Number Of Ingredients 9
Steps:
- Prepare the vegetables: Heat oven to 425 degrees. Add the vegetables to a rimmed sheet pan. Add 2 tablespoons oil, the salt, pepper and thyme (if using), and gently toss vegetables to coat. Use your hands to spread the vegetables out into one layer, spacing them evenly all over the pan.
- Transfer to the oven and roast until they are tender and browned, 30 to 40 minutes, stirring at least once during roasting for even cooking.
- While vegetables roast, you can make yogurt sauce if you like: In a small bowl, combine yogurt, garlic, oil, salt and pepper. Taste and adjust seasoning. Cover and place in the refrigerator until ready to use.
- Serve roasted vegetables with a dollop of garlic yogurt, if desired, and a drizzle of oil on top.
CHICKEN WITH ROASTED VEGETABLES AND GORGONZOLA
Make and share this Chicken With Roasted Vegetables and Gorgonzola recipe from Food.com.
Provided by Chef Crys
Categories One Dish Meal
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- Mince garlic, rosemary and thyme, reserve.
- Cube potatoes; slice shallots and bell peppers. Combine on large cookie sheet with kosher salt, black pepper, butter and olive oil. Mix with hands to distribute herbs and oil/butter evenly.
- When done, place in oven, roasting anywhere from 45 minutes to 1 hour, depending on how you prefer the tenderness of your vegetables.
- Approximately 20 minutes before vegetables are finished roasting, heat 1/8 cup olive oil in frying pan. When hot, put in chicken breasts (I keep the breasts whole and then cube when still hot, but you can cube ahead of time and then saute in oil, if you prefer), cooking approximately 4 - 8 minutes per side, depending on thickness of breast. (Make sure not to overcook, which will make the chicken dry.) Remove chicken from oil a few moments before fully done, as it will finish cooking with the roasted vegetables.
- Add chicken to roasted vegetable mixture, mixing well. You should have about ten minutes left of roasting time. You may like to add a bit more olive oil to the entire mixture at this point if you think it is needed (for example, if the vegetables look dry).
- Finish roasting until vegetables are at desired tenderness, then remove from oven.
- Garnish with Gorgonzola cheese (or bleu cheese, or your favorite cheese) and serve.
- Note: Finesse is needed with the chicken. If it cooks too long with the roasted vegetables it may dry; if it cooks too little in the oil before being added to vegetables, it may not cook all the way. Watch carefully.
More about "chicken with roasted vegetables and gorgonzola recipes"
ROASTED BALSAMIC CHICKEN THIGHS AND VEGETABLES
From slenderkitchen.com
CHICKEN WITH GORGONZOLA AND TOASTED HAZELNUTS
From prouditaliancook.com
ROAST CHICKEN, FIG AND GORGONZOLA WELLINGTON
From lehighvalleygoodtaste.com
ROASTED CHICKEN AND VEGETABLES - JO COOKS
From jocooks.com
GARLIC ROASTED CHICKEN WITH VEGETABLES - DEEP SOUTH …
From deepsouthdish.com
PERFECT GARLIC ROASTED CHICKEN WITH VEGETABLES - THE …
From therecipecritic.com
ROAST CHICKEN AND VEGETABLES - VALERIE'S KITCHEN
From fromvalerieskitchen.com
ROASTED CHICKEN AND VEGETABLES IN THE OVEN - WHOLESOME YUM
From wholesomeyum.com
15 MINUTE HEALTHY ROASTED CHICKEN AND VEGGIES (VIDEO)
From gimmedelicious.com
BALSAMIC CHICKEN WITH ROASTED VEGETABLES RECIPE - SKINNYTASTE
From skinnytaste.com
ROASTED CHICKEN WITH VEGETABLES - FOOD DOLLS
From fooddolls.com
BEEF, CHICKEN AND VEGETABLES WITH GORGONZOLA PDO
From en.gorgonzola.com
OVEN ROASTED VEGETABLES WITH CHICKEN - THE FLAVOURS OF KITCHEN
From theflavoursofkitchen.com
TOM COLICCHIO’S ONE-PAN ROAST CHICKEN WITH VEGGIES
From gooddishtv.com
CHICKEN WITH ROASTED VEGETABLES AND GORGONZOLA RECIPE
From webetutorial.com
OVEN ROASTED CHICKEN AND VEGETABLES (ONE PAN) - ONE POT RECIPES
From onepotrecipes.com
GREEK CHICKEN KABOBS WITH VEGGIES! + VIDEO!
From carlsbadcravings.com
ROASTED CHICKEN AND VEGETABLES {ONE PAN WONDER!}
From thrivinghomeblog.com
ROAST CHICKEN AND VEGETABLE SALAD WITH GREENS, GORGONZOLA, AND …
From finecooking.com
CHICKEN STEW WITH VEGETABLES AND SWEET GORGONZOLA PDO SAUCE
From en.gorgonzola.com
ROOT VEGETABLES WITH GORGONZOLA RECIPE - JIMMY BRADLEY | FOOD …
From foodandwine.com
ROAST CHICKEN & VEGETABLES - SPEND WITH PENNIES
From spendwithpennies.com
MOIST ROAST CHICKEN RECIPE - THERESCIPES.INFO
From therecipes.info
CRISPY ROAST CHICKEN WITH VEGETABLES - THE SEASONED MOM
From theseasonedmom.com
ROAST CHICKEN TRAY BAKE - YUMMYLUMMY.COM
From yummylummy.com
ROASTED CHICKEN WITH VEGETABLES - HOW TO FEED A LOON
From howtofeedaloon.com
ROASTED GRAPE & GORGONZOLA STUFFED CHICKEN WITH ... - JUST BARE …
From justbarechicken.com
ROASTED CHICKEN WINGS WITH GORGONZOLA DIP | SO DELICIOUS
From sodelicious.recipes
CREAMY GORGONZOLA CHICKEN WITH MUSHROOMS - FEASTING …
From feastingathome.com
ROAST CHICKEN WITH ROASTED VEGETABLES WITH ROSEMARY AND GARLIC
From more.ctv.ca
ROAST CHICKEN WITH VEGETABLES - CTV
From more.ctv.ca
LEMON GARLIC ROAST CHICKEN AND VEGETABLES - THE BEWITCHIN' KITCHEN
From thebewitchinkitchen.com
GORGONZOLA POLENTA WITH LEFTOVER ROAST CHICKEN - STEVEN AND …
From cbc.ca
ROASTED CHICKEN AND VEGETABLES – WHOLE CHICKEN RECIPES
From cookingjourneyblog.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #preparation #main-dish #potatoes #poultry #vegetables #chicken #one-dish-meal #meat #chicken-breasts #peppers #4-hours-or-less
You'll also love