Crispy Whole Chicken And Vegetables Recipes

CRISPY WHOLE CHICKEN AND VEGETABLES

Steps:

• Heat oven to 400°F. Place chicken, breast side down, on cutting board. Using heavy-duty kitchen scissors or poultry shears, cut closely along one side of backbone from thigh end to neck. Repeat on other side. Remove backbone, and discard. Turn chicken over so breast side is up; press down to flatten breast area by pressing firmly with heel of hand. Rub chicken with 1 tablespoon of the oil.
• Heat 12-inch cast-iron skillet over medium-high heat until hot; place chicken breast side down. Season side facing up with 1 tablespoon chicken seasoning; top with 10-inch heavy skillet to weigh down. Cook 5 to 7 minutes or until skin is golden brown. Remove smaller skillet, and transfer chicken to plate.
• In medium bowl, toss potatoes, onion, remaining 2 tablespoons oil, the thyme, salt and pepper until mixed well. Arrange vegetable mixture in single layer in the 12-inch cast-iron skillet. Place chicken, breast side up, on vegetables, and sprinkle top with remaining 1 tablespoon chicken seasoning.
• Roast uncovered 45 to 55 minutes or until juice of chicken is clear when thickest pieces are cut to bone (at least 165°F), and vegetables are tender and lightly browned. Garnish with additional thyme leaves, if desired.

ROASTED WHOLE CHICKEN WITH LEMON VEGGIES

Steps:

• Heat oven to 375 degrees with oven rack at lowest level.
• Remove giblets from chicken and discard. Rinse chicken inside and out. Pat dry with paper towels. Place chicken in large roasting pan, 12″ x 18″.
• In a large mixing bowl, whisk together the lemon juice, olive oil, rosemary, oregano, garlic powder and black pepper. Set aside.
• Rinse baby carrots. Wash celery and cut into 2 inch chunks. Wash yellow potatoes and slice in half lengthwise (No need to peel! Love those yellow spuds!) Clean onion and cut into 1″ chunks. Place veggies in lemon marinade and toss to coat.
• Arrange veggies around the chicken. Baste chicken with remaining marinade.
• Bake at 375 for 90 minutes, turning veggies halfway through. Test chicken with meat thermometer at thickest part. Temperature should be 180 degrees for well done.
• Serve with tossed green salad.
• Serves 4.

ROAST CHICKEN AND VEGETABLES

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.

COFFEE GRANITA

Steps:

• Combine coffee, sugar, and coffee liqueur in a bowl with a whisk until sugar dissolves.
• Pour mixture into an 8x12- or 9x13-inch dish. Freeze, uncovered, until it just starts to get slushy around the outside, about 1 hour and 15 minutes.
• Take a fork and break the frozen pieces up, stirring into the liquid. Crush any large pieces with the back of the fork.
• Return to the freezer and repeat the process every 30 minutes until you've reached your desired consistency, about 4 to 5 times total.
• Serve immediately or return to the freezer and chill for 8 hours, or overnight, before serving for best results.

WHOLE-ROASTED CHICKEN AND VEGGIES RECIPE BY TASTY

Steps:

• Preheat oven to 425°F (220°C).
• In a large, ovenproof skillet or frying pan, mix together the carrots, squash, and broccoli, and coat with the oil. Spread the veggies into 1 even layer.
• Place the chicken on top of the veggies.
• Season the bird on all sides and in the cavity with salt, pepper, and fresh thyme leaves. While seasoning the bird, make sure that enough seasoning has fallen onto the veggies below to give them good flavor.
• To truss the chicken, fold the wingtips underneath the breasts so that they fit snugly. Using a piece of butcher's twine, tie the legs together so the bird holds a nice shape.
• Bake for 1 hour, or until a thermometer inserted into the thickest part of the breast reads 160°F (70°C).
• NOTE: Once resting out of the oven, the temperature will continue to rise to a safe 165°F (75°C).
• Let the chicken rest for at least 15 minutes once out of the oven, so that all of the juices in the meat can settle and the internal temperature has time to finish rising.
• Carve the bird as desired.
• Serve on a plate with the veggies, and fresh thyme sprigs for garnish.
• Enjoy!

ONE-PAN WHOLE ROASTED CHICKEN & VEGGIES RECIPE BY TASTY

Steps:

• Arrange an oven rack in the center of the oven, then preheat to 425˚F (220˚C).
• Toss the onion, carrots, and kale in a 12-inch (30 cm) cast iron skillet with 2 tablespoons of olive oil, salt, and pepper until well coated. Pour the white wine over the vegetables.
• Season the chicken all over with salt and pepper, then brush with the remaining tablespoon of olive oil. Stuff the rosemary, thyme, and lemon inside the cavity, tie the legs closed with kitchen twine, and tuck the wings underneath the bird. Place the chicken, breast-side up, on top of the vegetables in the skillet.
• Roast the chicken for 1 hour, rotating the pan halfway through cooking. The chicken is done when it is golden brown, the skin is crispy, and an instant-read thermometer inserted into the thigh registers 165˚F (70˚C). Remove from the oven and let the chicken rest for 15 minutes.
• Carve the chicken, then plate alongside the vegetables. Pour the pan drippings over the top and serve immediately.
• Enjoy!

CREAMY CHICKEN AND VEGETABLES

Steps:

• In a skillet over medium heat, brown chicken in 2 tablespoons butter. Set aside; discard drippings. In the same skillet, saute peppers and onion in remaining butter for 5 minutes or until crisp-tender. Add mushrooms and broccoli; cook for 3-5 minutes or until heated through. Add soup, sour cream, salt, pepper and rosemary; stir to mix. Spread half into a greased 13-in. x 9-in. baking dish. Add chicken; top with remaining vegetable mixture. Cover and bake at 350° for 30 minutes. Uncover and bake 10 minutes more or until bubbly and chicken juices run clear.

ONE PAN CHEESY CHICKEN AND VEGETABLES

Steps:

• Heat oil over medium-high heat in a non-stick skillet. Add chicken; cook and stir until cooked through (no longer pink in the center). Transfer chicken to a bowl.
• Stir diced onion, carrot, and celery into the pan; cook, stirring occasionally until vegetables start to soften, about 5 minutes. Season with salt and pepper. Stir in water and Knorr® Rice Sides™ - Chicken flavor. Bring to a simmer over high heat; reduce to medium-low; cover and simmer 7 minutes.
• Stir in cooked chicken, basil, and shredded Cheddar cheese.