Herb Roast Chicken And Vegetables Recipes

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HERB ROAST CHICKEN AND VEGETABLES



Herb Roast Chicken and Vegetables image

Here's a great recipe to pop in the oven while you enjoy a little time in the garden.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 2h5m

Yield 6

Number Of Ingredients 10

1/4 cup olive or vegetable oil
2 tablespoons chopped fresh thyme leaves or 1 teaspoon dried thyme leaves
2 tablespoons chopped fresh marjoram leaves or 1 teaspoon dried marjoram leaves
1/2 teaspoon salt
1/4 teaspoon coarsely ground pepper
1 lemon
1 whole roasting chicken, 4 pounds
6 new potatoes, cut in half
1 cup baby-cut carrot
1/2 pound green beans

Steps:

  • Heat oven to 375°F. Mix oil, thyme, marjoram, salt and pepper. Grate 1 teaspoon peel from lemon; add peel to oil mixture. Cut lemon into fourths; place in cavity of chicken.
  • Fold wings of chicken across back with tips touching. Tie or skewer drumsticks to tail. Place chicken, breast side up, on rack in shallow roasting pan. Brush oil mixture on chicken. Insert meat thermometer in chicken so tip is in thickest part of inside thigh muscle and does not touch bone.
  • Roast uncovered 45 minutes. Arrange potatoes, carrots and green beans around chicken; brush chicken and vegetables with oil mixture. Roast uncovered 30 to 45 minutes or until thermometer reads 180°F and juice of chicken is no longer pink when center of thigh is cut. Let stand about 15 minutes for easiest carving. Remove lemon and discard.
  • Place chicken on platter; arrange vegetables around chicken. Serve with pan drippings.

Nutrition Facts : Calories 475, Carbohydrate 28 g, Cholesterol 115 mg, Fiber 4 g, Protein 38 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 320 mg

EMILY'S HERB ROASTED CHICKEN AND VEGETABLES



Emily's Herb Roasted Chicken and Vegetables image

Chicken pieces are roasted with veggies and herbs in this easy clean-up method.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 45m

Yield 4

Number Of Ingredients 9

Reynolds Wrap® Heavy Duty Aluminum Foil
6 bone-in chicken pieces
2 tablespoons olive oil, divided
1 ½ teaspoons dried basil
1 teaspoon dried rosemary
1 teaspoon garlic salt
4 medium red-skin potatoes, quartered
1 (8 ounce) package peeled baby carrots
1 medium onion, cut in eighths

Steps:

  • Preheat oven to 425 degrees F. Line a 13x9x2-inch pan with Reynolds Wrap® Heavy Duty Aluminum Foil.
  • Place chicken pieces in pan. Brush with 1 tablespoon olive oil.
  • Combine basil, rosemary and garlic salt in medium bowl; sprinkle 1/2 of the herb mixture over the chicken.
  • Add remaining olive oil, potatoes, carrots and onion to bowl with the herb mixture; stir to coat. Arrange vegetables in an even layer around chicken.
  • Cover dish with sheet of foil; fold back one corner of cover for heat circulation.
  • Bake 45 to 50 minutes or until vegetables are done and meat thermometer reads 170 degrees F for white meat and 180 degrees F for dark meat. Carefully remove cover.

Nutrition Facts : Calories 511.3 calories, Carbohydrate 42.4 g, Cholesterol 96.2 mg, Fat 24.1 g, Fiber 5.9 g, Protein 31.6 g, SaturatedFat 5.8 g, Sodium 587.8 mg, Sugar 6 g

LEMON AND HERB ROAST CHICKEN AND VEGETABLES



Lemon and Herb Roast Chicken and Vegetables image

Enjoy a healthy version of Sunday roast chicken dinner in only 40 minutes. And save big by carving up three roasted chicken breasts for four people (it's plenty). If you buy a four-pack, roast the fourth breast and set aside to add to a green salad or soup later in the week.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 10

1 pound small red-skinned potatoes, quartered
2 medium carrots, cut into 1-inch pieces
2 stalks celery, peeled and cut into 1-inch pieces
1 medium red onion, cut into 1/2-inch wedges
2 teaspoons olive oil
Kosher salt and freshly ground black pepper
3 bone-in, skin-on chicken breasts (about 1 3/4 pounds)
1 teaspoon poultry seasoning
1 lemon, halved
1/4 cup chopped fresh parsley

Steps:

  • Adjust the oven rack to the top position and preheat to 450 degrees F. Toss together the potatoes, carrots, celery, onions, 1 teaspoon of the olive oil, 1/2 teaspoon salt and a few grinds of pepper on a rimmed baking sheet and arrange in a single layer. Roast until the vegetables brown slightly and the potatoes just begin to soften, about 20 minutes, tossing halfway through.
  • Meanwhile, rub the chicken breast skin with the remaining 1 teaspoon oil and sprinkle with the poultry seasoning and 1/2 teaspoon salt. Once the vegetables begin to soften, put the chicken breasts on top and roast until the skin is golden brown and the chicken reaches an internal temperature of 165 degrees F, 20 to 25 minutes.
  • Remove the chicken breasts and let them rest for a few minutes. Toss the roasted vegetables with juice from 1 of the lemon halves and the parsley. Cut the bones from the chicken breasts and slice the meat. Divide the chicken and roasted vegetables among 4 plates. Cut the remaining lemon half into wedges and serve alongside.

HERB-ROASTED CHICKEN AND VEGETABLES



Herb-Roasted Chicken and Vegetables image

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

1 whole chicken (3 1/2 to 4 pounds), rinsed and patted dry
Coarse salt and ground pepper
1/2 bunch thyme
1/2 bunch parsley
2 leeks (white and light-green parts only), halved lengthwise, then crosswise, and rinsed well
3 medium carrots, cut into 3-inch lengths
1 pound small red potatoes, any large ones halved
1 teaspoon extra-virgin olive oil
1/2 cup dry white wine

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 ROOT VEGETABLES



Herb-Roasted Chicken with Root Vegetables image

Provided by Eddie Jackson

Categories     main-dish

Time 1h55m

Yield 8 servings

Number Of Ingredients 13

One 4-pound whole chicken
6 tablespoons olive oil
2 teaspoons finely chopped fresh rosemary, plus 3 sprigs for the cavity
2 tablespoons chopped fresh thyme, plus 4 sprigs for the cavity
1 tablespoon finely chopped fresh sage, plus 3 sprigs for the cavity
1 1/2 teaspoons red pepper flakes
2 cloves garlic, finely grated, plus the remaining head of garlic, halved horizontally to expose the cloves in each half
Zest of 1 lemon plus 1/2 lemon
Kosher salt and freshly ground black pepper
2 bay leaves
1 pound rutabaga, peeled and cut into 3/4-inch cubes
4 slender carrots, peeled
1 medium turnip (about 1/2 pound), peeled and cut into 3/4-inch wedges

Steps:

  • Preheat the oven to 375 degrees F. Place the chicken on a rimmed baking pan.
  • In a small bowl, stir to combine the olive oil, chopped rosemary, thyme, sage, red pepper flakes, grated garlic, lemon zest, 1 tablespoon salt and 2 teaspoons black pepper. Rub the chicken all over with half of the herb oil, being sure to spread some under the skin of the breasts and thighs to season the flesh. Stuff the cavity with the rosemary, thyme and sage sprigs, the bay leaves, 1/2 lemon and garlic head halves.
  • Place the rutabaga, carrots and turnips in a large bowl. Toss to coat with the remaining herb oil. Scatter the vegetables around the chicken and transfer to the oven. Roast until the vegetables are tender and the chicken is cooked through, with an instant-read thermometer inserted at the thickest point of the thigh reading 160 degrees F, about 1 hour 15 minutes. Let rest 10 minutes before carving. Serve with the vegetables.

Nutrition Facts : Calories 564, Fat 35 grams, SaturatedFat 8 grams, Cholesterol 178 milligrams, Sodium 881 milligrams, Carbohydrate 12 grams, Fiber 3 grams, Protein 51 grams, Sugar 5 grams

HERB ROASTED CHICKEN AND VEGETABLES



Herb Roasted Chicken and Vegetables image

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield 6 Servings

Number Of Ingredients 9

3 pounds bone-in chicken parts
1 cup Lawry's® Herb & Garlic Marinade With Lemon Juice, divided
12 small portobello mushrooms, cut into 1/2-inch slices
2 tablespoons olive oil
2 teaspoons Lawry's® Seasoned Salt
1¾ cups sliced onions
1¾ cups sliced zucchini
1¾ cups bell pepper strips
1¾ cups sliced eggplant

Steps:

  • Preheat oven to 375°F. Place chicken, skin-side down, in large baking pan sprayed with no stick cooking spray. Pour 3/4 cup of the marinade over chicken.
  • Bake 30 minutes, turning once and brushing with remaining 1/4 cup marinade.

HERB-ROASTED CHICKEN WITH ROOT VEGETABLES



Herb-Roasted Chicken with Root Vegetables image

Provided by Food Network Kitchen

Categories     main-dish

Time 6h5m

Yield 6 to 8 servings

Number Of Ingredients 12

Two 3- to 4-pound chickens
Kosher salt and freshly ground black pepper
3 tablespoons unsalted butter, at room temperature
1 tablespoon chopped fresh thyme, plus 2 sprigs
2 teaspoons chopped fresh rosemary, plus 1 sprig, torn in half
1 lemon, halved
6 cloves garlic, smashed
1 onion, halved
1 parsnip, cut into large dice
1 medium Yukon gold potato, cut into large dice
1 butternut squash, peeled, seeded and cut into large dice
1/4 cup extra-virgin olive oil

Steps:

  • Pat the chickens dry inside and out. Generously season the skin and cavity of each with salt and pepper. Refrigerate, uncovered, at least 4 hours and up to overnight to dry out the skin.
  • Let the chickens stand at room temperature for 30 minutes before roasting. Preheat the oven to 375 degrees F.
  • Mash the butter with the chopped thyme and rosemary in a small bowl. Gently slide your fingers under the skin on the breasts and legs of each chicken to loosen . Scoop some of the herbed butter with a spoon, slide the spoon under the skin on one chicken and hold the skin in place while you remove the spoon. Smooth the skin to distribute the butter; repeat with more butter if needed. Repeat with the second chicken and remaining herbed butter.
  • Squeeze the juice of a lemon half into the cavity of each chicken, then stuff the lemon half inside. Stuff 3 cloves garlic, 1/2 onion, 1 thyme sprig and 1/2 rosemary sprig into each chicken cavity. Tie the legs together with twine. Put the chickens on a baking sheet next to each other.
  • Toss the parsnip, potato, squash, olive oil and a large pinch of salt in a bowl, then add the vegetables to the baking sheet, scattering them around the chickens. Roast until the chickens are golden brown and a instant-read thermometer registers 165 degrees F, about 1 hour. Transfer the chicken and vegetables to platters and let rest about 10 minutes before carving.

HERB ROASTED CHICKEN AND VEGETABLES



Herb Roasted Chicken and Vegetables image

Dinner's on the table in an hour! I love these convenient meals that are so easy, but make it look like you've been slaving all day. This recipe is from the back of the soup can.

Provided by Molly53

Categories     Chicken Breast

Time 1h

Yield 4 serving(s)

Number Of Ingredients 7

1 (10 1/4 ounce) can cream of mushroom soup
1/3 cup water
1 teaspoon dried oregano, crushed
4 medium potatoes, cut into quarters
2 cups baby carrots (either fresh or frozen)
4 chicken breasts
1/2 teaspoon paprika

Steps:

  • Preheat oven to 400°F.
  • Stir soup, water, half the oregano, potatoes and carrots together in a shallow roasting pan.
  • Put chicken over vegetables; sprinkle with remaining oregano and the paprika.
  • Bake for 50 minutes or until chicken is cooked through.
  • Stir vegetables before serving.

Nutrition Facts : Calories 499.1, Fat 18, SaturatedFat 4.9, Cholesterol 92.8, Sodium 623.5, Carbohydrate 47.7, Fiber 6, Sugar 5.8, Protein 36.2

HERB-ROASTED CHICKEN WITH VEGETABLES



Herb-Roasted Chicken with Vegetables image

This is a recipe I'm posting in response to a request and one I found in my Betty Crocker cookbook...It really is a comfort food main dish! Thank you, Betty!

Provided by SilentCricket

Categories     Whole Chicken

Time 3h30m

Yield 1 roasted chicken with vegetables, 7 serving(s)

Number Of Ingredients 13

4 -5 lbs roasting chickens
1/3 cup margarine or 1/3 cup butter, melted
1/2 teaspoon dried thyme leaves
1/4 teaspoon dried rosemary leaves, crushed
1/4 teaspoon dried marjoram
snipped parsley
8 small potatoes or 4 medium potatoes
4 medium carrots, each cut diagonally into fourths
4 small onions, cut into halves
1 teaspoon seasoning salt
1/2 cup hot chicken broth or 1/2 cup water
4 small zucchini, each cut the same way as the carrots
1/2 teaspoon seasoning salt

Steps:

  • Rub cavity of chicken with salt, if desired.
  • Place chicken breast side up in shallow roasting pan.
  • Mix margarine and herbs.
  • Brush half the margarine mixture on chicken.
  • Bake uncovered in 375 degree oven, brushing chicken with margarine mixture several times during roasting.
  • Roast 2-2 1/2 hours, or until thickest part of chicken is done and drumstick meat feels very soft when pressed between fingers.
  • (Meat thermometer inserted in thickest part of thigh without touching bone will give best indicator of doneness...) Cover chicken loosely with foil if browning too quickly.
  • Place chicken on warm platter; arrange vegetables around chicken.
  • Spoon some of the vegetable liquid onto vegetables; sprinkle with parsley:.
  • Vegetables: If using med potatoes, cut into halves.
  • Place all ingredients except zucchini and 1/2 tsp.
  • seasoned salt in ungreased 2-qt casserole.
  • Cover and cook in 375 oven 45 minutes.
  • Add zucchini and 1/2 tsp seasoned salt; cook until vegetables are done, 10-15 minutes more.

Nutrition Facts : Calories 633.2, Fat 35.8, SaturatedFat 9.6, Cholesterol 122.2, Sodium 311.1, Carbohydrate 43.3, Fiber 6.6, Sugar 6.6, Protein 34.7

ROAST CHICKEN AND VEGETABLES



Roast Chicken and Vegetables image

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

2 tablespoons olive oil
4 red potatoes, cut into large cubes
1 (16 ounce) package carrots, cut diagonally into bite-size pieces
1 stalk celery, cut diagonally into bite-size pieces
1 sweet onion, sliced - divided
1 (4.5 pound) whole chicken
salt and ground black pepper to taste
garlic powder, or to taste
½ cup cubed margarine, divided
1 large lemon, sliced
1 teaspoon minced garlic
1 stalk celery, cut into 3 pieces
1 ⅔ tablespoons minced garlic

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

HERB AND GARLIC CHICKEN AND VEGETABLES



Herb and Garlic Chicken and Vegetables image

Cut down on kitchen time with this recipe for chicken and vegetables baked together and seasoned with ready-made soup mix.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h15m

Yield 4

Number Of Ingredients 8

1 cut-up whole chicken (3 to 3 1/2 lb)
2 tablespoons olive or vegetable oil
1 envelope savory herb with garlic soup mix (from 2.4-oz box)
1/3 cup chicken broth
4 medium stalks celery, cut in half lengthwise, then cut into 4-inch pieces
1 large onion, cut into 6 wedges
2 large carrots, cut in half lengthwise, then cut into 4-inch pieces
2 medium unpeeled russet potatoes, each cut into 8 pieces

Steps:

  • Heat oven to 425°F. Remove skin from chicken if desired. In small bowl, mix oil, soup mix and broth. Brush both sides of chicken pieces with about half of the oil mixture.
  • In large bowl, mix celery, onion, carrots, potatoes and remaining oil mixture. Arrange vegetables in ungreased 15x10x1-inch pan. Bake 15 minutes.
  • Place chicken pieces in pan, overlapping vegetables if necessary. Bake 35 to 40 minutes longer or until vegetables are tender and juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and legs).

Nutrition Facts : Calories 450, Carbohydrate 32 g, Cholesterol 120 mg, Fiber 5 g, Protein 42 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 990 mg, Sugar 6 g, TransFat 0 g

ROASTED CHICKEN AND VEGETABLES



Roasted Chicken and Vegetables image

Perfect for a cozy night, this simple chicken dish has a blend of slow-cooked vegetables in an herb-scented sauce.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h25m

Yield 4

Number Of Ingredients 11

1/4 cup chicken broth
2 tablespoons olive or vegetable oil
1 teaspoon salt
1 teaspoon dried thyme leaves
1 teaspoon dried tarragon leaves
1/2 teaspoon pepper
2 medium dark-orange sweet potatoes, peeled, cut into eighths
1 1/2 cups ready-to-eat baby-cut carrots, cut in half lengthwise
1 large onion, cut into 8 wedges
8 cloves garlic, finely chopped
1 cut-up whole chicken (3 to 3 1/2 lb)

Steps:

  • Heat oven to 425°F. In large bowl, mix broth, oil, salt, thyme, tarragon and pepper. Add vegetables and garlic; toss to coat. Remove vegetables with slotted spoon to ungreased 15x10x1-inch pan, spreading on half of the pan.
  • Add chicken pieces to remaining broth mixture in bowl, turning chicken over to coat all sides. Place chicken pieces skin-side-down next to vegetables in pan, placing legs and thighs along edge of pan. Drizzle any remaining broth mixture over chicken.
  • Bake 30 minutes. Stir vegetables, and turn chicken pieces. Bake 30 to 40 minutes longer or until vegetables are tender and juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and legs).

Nutrition Facts : Calories 410, Carbohydrate 22 g, Cholesterol 120 mg, Fiber 4 g, Protein 41 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 820 mg, Sugar 9 g, TransFat 0 g

PAN-ROASTED CHICKEN WITH VEGETABLES AND HERBS



Pan-Roasted Chicken with Vegetables and Herbs image

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

¼ cup all-purpose flour
⅛ teaspoon ground black pepper
⅛ teaspoon paprika
3 pounds bone-in chicken breast halves
2 tablespoons olive oil
2 small red onions, cut into quarters
1 pound new white potatoes, cut into quarters
8 ounces fresh baby carrots, green tops trimmed to 1-inch long
1 ½ cups Swanson® Chicken Stock
3 tablespoons lemon juice
1 tablespoon chopped fresh oregano leaves
1 teaspoon chopped fresh thyme leaves

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

PAN-ROASTED CHICKEN AND VEGETABLES



Pan-Roasted Chicken and Vegetables image

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

2 pounds red potatoes (about 6 medium), cut into 3/4-inch pieces
1 large onion, coarsely chopped
2 tablespoons olive oil
3 garlic cloves, minced
1-1/4 teaspoons salt, divided
1 teaspoon dried rosemary, crushed, divided
3/4 teaspoon pepper, divided
1/2 teaspoon paprika
6 bone-in chicken thighs (about 2-1/4 pounds), skin removed
6 cups fresh baby spinach (about 6 ounces)

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

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1. Preheat oven to 350° F. Place chicken in shallow roasting pan. Brush with 1 tablespoon of the oil. Sprinkle 1 tablespoon of the Seasoning all over chicken. 2. Toss vegetables in large bowl with remaining 1 tablespoon each oil and Seasoning. Arrange vegetables around chicken. 3. Bake 1 1/4 hours or until chicken is cooked through and ...
From recipetips.com


GARLIC HERB ROAST CHICKEN RECIPE | MOM ON TIMEOUT
2021-09-23 Preheat the oven to 425°F and spray a baking dish with nonstick cooking spray. Place onion slices on bottom of the baking dish for the chicken to sit on and place chicken on top. Pat chicken dry with paper towels and loosen the skin on the top of the chicken. Season the chicken liberally with salt and pepper.
From momontimeout.com


WHOLE ROASTED CHICKEN WITH VEGETABLES - THESUPERHEALTHYFOOD
2022-06-13 Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top. Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the ...
From thesuperhealthyfood.com


HERB CHICKEN WITH SPRING VEGETABLES (SHEET PAN MEAL)
2020-06-27 Spread the herb chicken, potatoes, and radishes out on a baking sheet, add a pinch of salt and pepper and toss with a couple tablespoons of marinade. Feel free to keep the veggies grouped together or toss them all together. Roast for 15 minutes. Add on the asparagus and carrots. Remove the sheet pan from the oven and make room for the asparagus ...
From easychickenrecipes.com


ROAST HERB CHICKEN AND VEGETABLES RECIPE RECIPE | BETTER HOMES …
Spread butter mixture all over chicken. Put onion, fennel, pumpkin, parsnip, oil and salt in a large bowl. Toss until vegies are well coated. Arrange around chicken, then add wine. Cover with a sheet of baking paper and foil, then bake for 1 hour. Increase oven temperature to 200°C. Remove paper and foil, and bake for a further 30 minutes or ...
From bhg.com.au


GARLIC AND HERB ROAST CHICKEN AND VEGETABLES RECIPE | MYRECIPES
Advertisement. Step 2. Combine first 5 ingredients in a shallow roasting pan coated with cooking spray. Bake at 400° for 20 minutes. Step 3. Combine mustard and next 5 ingredients (mustard through garlic). Toss 2 tablespoons mustard mixture with vegetables. Spread remaining mustard mixture evenly over chicken.
From myrecipes.com


HERB ROASTED CHICKEN & VEGGIES (PALEO, KETO & WHOLE30)
2020-11-02 Pre-heat the oven to 400°F. Chop all of the veggies into similarly sized pieces. Place the chicken thighs on a baking tray then add all of the chopped veggies spread evenly. Drizzle the olive oil over the chicken and veggies then sprinkle …
From healyeatsreal.com


SHEET PAN ROASTED GARLIC & HERB CHICKEN AND VEGGIES
Preheat oven to 450F. In a medium bowl, whisk the garlic, herbs, salt and pepper and lime juice. Place the chicken and veggies on a sheet pan and drizzle with the garlic and herb mixture. Combine with hands until all the chicken and veggies are coated. Bake for 20-22 minutes or until the chicken and veggies are cooked through.
From gimmedelicious.com


COOKING MATTERS
Add chicken pieces on top of veggies. Return to oven. Continue roasting until chicken is cooked through and a food thermometer reads 165°F, about 40 minutes more. As the chicken roasts, use a mixing spoon to baste chicken and turn vegetables about every 15 minutes. Baste by pouring juices from the baking sheet over the chicken. Serve immediately.
From cookingmatters.org


HERBY ROAST CHICKEN WITH ROASTED VEGETABLES | DINNER RECIPES
2019-08-02 Method. Preheat oven to 190⁰C/ 375⁰F / Fan 170⁰C / Gas Mark 5. Undo the string from around the chicken legs and pull them outwards slightly to free them. Set aside. Put the vegetables into a large roasting tin and drizzle on the olive oil. Use your hands to thoroughly coat the vegetables as evenly as you can.
From goodto.com


HERB-ROASTED CHICKEN WITH VEGETABLES | SHAPE
Toss vegetables in large bowl with remaining 1 tablespoon each oil and seasoning. Arrange vegetables around chicken. Bake 1 1/4 hours or until chicken is cooked through and vegetables are tender. Arrange vegetables around chicken.
From shape.com


ONE PAN HERB ROASTED CHICKEN AND VEGETABLES - MESS IN THE …
2020-11-10 Instructions. Preheat your oven to 400F. Mix the oil, herbs, paprika, nutmeg, salt & pepper in a bowl. Pour half of the mixture into your vegetables, and the other half over the chicken. Toss everything to combine. Place the chicken breasts on the pan, then arrange the vegetables evenly around the breasts.
From messinthekitchen.com


PERFECT ROASTED CHICKEN AND ROOT VEGETABLES - LIVELY TABLE
2021-12-13 Place in a rimmed dish in the refrigerator so the skin can dry. Heat the oven to 425°F. Chop 2 cloves of garlic, thyme and rosemary and add to a small bowl with the lemon juice, olive oil, salt and pepper. Stir to combine. Rub all over the the outside of …
From livelytable.com


GARLIC & HERB ROASTED CHICKEN AND VEGETABLES | MCCORMICK
1 Preheat oven to 350°F. Place chicken in shallow roasting pan. Brush with 1 tablespoon of the oil. Sprinkle 1 tablespoon of the Seasoning all over chicken. 2 Toss vegetables in large bowl with remaining 1 tablespoon each oil and Seasoning. Arrange vegetables around chicken. 3 Bake 1 1/4 hours or until chicken is cooked through and vegetables ...
From mccormick.com


RECIPES - BETTYCROCKER.COM
What's Trending. Roasted Potato and Sausage Quiche; Simple Strawberries & Cream Yogurt Cake; 8 Skinny Weeknight Meals; Easy Weeknight Dinner and Desserts
From bettycrocker.com


HERB ROASTED CHICKEN AND VEGETABLES - CAMPBELL'S KITCHEN
2009-11-20 Stir the soup, water, 1 teaspoon oregano, potatoes and carrots in a roasting pan. Top with the chicken. Sprinkle with the remaining oregano and paprika. Bake at 400 degrees F. for 50 min. or until ...
From delish.com


RECIPES | GOODTO
2022-06-02 Greek-style stuffed chicken and salad. Made with spinach, feta and mixed vegetables - just 313 calories and ready in 30 mins.
From goodto.com


HERB ROASTED CHICKEN AND VEGETABLES | REYNOLDS BRANDS
Step 1. PREHEAT oven to 425°F. Step 2. LINE a 13x9x2-inch pan with Heavy Duty Aluminum Foil. Place chicken pieces in pan. Brush with 1 tablespoon olive oil. Step 3. COMBINE basil, rosemary and garlic salt in medium bowl sprinkle 1/2 of the herb mixture over the chicken. Step 4.
From reynoldsbrands.com


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