Emilys Herb Roasted Chicken And Vegetables Recipes
HERB-ROASTED CHICKEN AND VEGETABLES
Stuffing the roast chicken with fresh herbs infuses it with flavor; the high oven temperature yields crisp skin and juicy meat. Throw carrots and other vegetables in and it becomes a one-pot dinner!
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h10m
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees. Season chicken inside and out with salt and pepper and place in a roasting pan. Stuff thyme and parsley in cavity. In a large bowl, toss leeks, carrots, and potatoes with oil; season with salt and pepper. Scatter vegetables around chicken, arranging potatoes at edges of pan; pour wine into pan. Roast until chicken is golden brown and juices run clear when pierced between breast and leg (an instant-read thermometer inserted in thickest part of a thigh, avoiding bone, should read 165 degrees), about 1 hour.
Nutrition Facts : Calories 647 g, Fat 13 g, Fiber 5 g, Protein 88 g
HERB ROASTED CHICKEN WITH A MIX OF ROASTED BABY ROOT VEGETABLES
Provided by Emeril Lagasse
Categories main-dish
Time 1h40m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 475 degrees F.
- Wash the chicken and pat dry. Season well inside and out with the salt and pepper. In a small bowl, combine the garlic, thyme, sage, parsley and olive oil. Rub the olive oil and herb blend into the cavity of the chicken as well as all over the exterior. Place the parsley stems into the cavity of the chicken, and squeeze each lemon quarter into the chicken and place the rind in as well. Put the bay leaves inside the chicken and place the bird in a roasting pan or a saute pan, and put it into the oven. Roast for about 1 hour, or until the chicken is golden brown, and the juices run clear. Remove from the oven and let sit for 10 minutes before carving.
- For the vegetables: Place the vegetables in a large mixing bowl, and season with the salt and pepper. Drizzle with the olive oil and place in a roasting pan or on a sheet pan. Place in the oven and roast for 30 minutes, turning once midway during cooking to ensure even browning. Serve with the herb roasted chicken.
PAN-ROASTED CHICKEN WITH VEGETABLES AND HERBS
Chicken breasts, sautéed until golden brown in the skillet, are finished in the oven with potatoes, onions, carrots and fresh herbs.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Swanson®
Time 1h30m
Yield 4
Number Of Ingredients 12
Steps:
- Heat the oven to 350 degrees F. Stir the flour, black pepper and paprika on a plate. Coat the chicken with the flour mixture.
- Heat the oil in a 12-inch oven-safe skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on all sides. Remove the chicken from the skillet. Pour off any fat.
- Add the onions and potatoes to the skillet and cook for 5 minutes, stirring occasionally. Add the carrots, stock, lemon juice and oregano and heat to a boil. Return the chicken to the skillet. Cover the skillet.
- Roast for 25 minutes. Uncover the skillet.
- Roast, uncovered, for 20 minutes or until the chicken is cooked through and the vegetables are tender. Sprinkle with the thyme, if desired.
Nutrition Facts : Calories 800.9 calories, Carbohydrate 34.1 g, Cholesterol 217.9 mg, Fat 38.7 g, Fiber 5.2 g, Protein 76.2 g, SaturatedFat 10.1 g, Sodium 453.1 mg, Sugar 6.1 g
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