Herb Roasted Chicken With Root Vegetables Recipes

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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 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

ROASTED CHICKEN WITH ROOT VEGETABLES



Roasted Chicken with Root Vegetables image

I always wanted to learn to make an excellent roasted chicken at home. I tried to find a recipe that is quick and easy, but in the process, I didn't lose the flavors of the chicken. I could not see any that had a few steps or ingredients. This is a recipe I came up with after trying many different methods. I used to buy a lot of rotisserie chicken, but after I learned this easy chicken dish, I don't think I will ever go back. The chicken turns out to be flavorful and juicy. It can be served with the vegetables as a main dish or use it in other recipes that have chicken in them.

Provided by ServingsofYum

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted     Whole

Time 10h10m

Yield 8

Number Of Ingredients 9

1 (4 to 6 pound) whole chicken
salt and ground black pepper to taste
1 tablespoon unsalted butter, melted
1 pinch saffron
1 medium lemon, sliced
1 clove garlic, halved
4 large carrots, cut into 2-inch pieces
1 large fennel bulb, cut into thin wedges
1 large red onion, cut into 1/2-inch slices

Steps:

  • Wash the chicken and pat dry. Poke it with a toothpick all over about 40 times. Season with salt and put in the refrigerator to chill for 8 hours.
  • Preheat the oven to 425 degrees F (220 degrees C).
  • Combine melted butter and saffron in a small bowl. Pour over chicken to cover, and season with salt and pepper. Stuff chicken with lemon slices garlic. Tie the chicken legs with kitchen string and tuck legs underneath.
  • Lay carrots, fennel, and onion at the bottom of a roasting pan and rest the chicken on top.
  • Roast in the preheated oven for 1 hour and 15 minutes. Spoon the juices from the chicken over the vegetables. Sprinkle with salt and pepper. Continue to roast until no longer pink at the bone and the juices run clear, 10 to 15 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
  • Remove from the oven and cover with aluminum foil; let sit for 15 to 30 minutes before serving to allow the chicken to absorb all the juices.

Nutrition Facts : Calories 322.8 calories, Carbohydrate 10.9 g, Cholesterol 123.6 mg, Fat 12.3 g, Fiber 3.7 g, Protein 41.4 g, SaturatedFat 3.8 g, Sodium 175.7 mg, Sugar 2.6 g

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

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

BEST-EVER ROAST CHICKEN AND ROOT VEGETABLES



Best-Ever Roast Chicken and Root Vegetables image

Make and share this Best-Ever Roast Chicken and Root Vegetables recipe from Food.com.

Provided by DriaDB

Categories     One Dish Meal

Time 1h33m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 roasting chicken (2-3 lbs)
1 lemon, halved
1 head garlic
1 bunch fresh thyme
salt and pepper
1 teaspoon olive oil
5 carrots, peeled and sliced thick
3 parsnips, peeled and sliced
3 yellow onions, peeled and quartered
1/2 cup chicken broth

Steps:

  • Put the carrots, parsnips and onions in the bottom of a big roasting pan. Season with salt and pepper, and add to that the 1/2 cup of chicken broth.
  • Then, remove the contents from the cavity of the chicken.
  • Slice the top off of the whole head of garlic, and put that, the halved lemon, and the whole bunch of thyme inside the cavity. Truss the legs of the chicken.
  • Season the outside of the chicken with olive oil, salt and pepper.
  • Place the chicken on top of the vegetables in the roasting pan, fold the wings underneath the bird.
  • Put the pan into a 400-degree oven for an hour and fifteen minutes -- at that point, check to see if the chicken's done (slice the wing, the juices should run clear). Add more time if needed.
  • Let rest for 10-15 minutes, carve and serve with the roasted vegetables.

ROASTED CHICKEN WITH ROOT VEGETABLES



Roasted Chicken with Root Vegetables image

Enjoy a range of flavors in this Roasted Chicken with Root Vegetables recipe. A whole chicken is complemented by carrots, potatoes, pear and more.

Provided by My Food and Family

Categories     Recipes

Time 1h55m

Yield 6 servings

Number Of Ingredients 10

1/4 cup KRAFT Garlic Aioli
2 Tbsp. fresh thyme leaves
3 cloves garlic, minced
1/4 tsp. ground black pepper
1 whole whole chicken (3-1/2 lb.)
1 lb. rainbow carrots, peeled, cut into 3-inch lengths
1/2 lb. red new potatoes, quartered
2 large shallots, cut into thin wedges
1 large Bosc pear, cut into 6 wedges
1 Tbsp. KRAFT Olive Oil Vinaigrettes - Italian

Steps:

  • Heat oven to 375ºF.
  • Mix aioli, thyme, garlic and pepper until blended. Place chicken, breast side up, in shallow foil-lined pan sprayed with cooking spray; brush evenly with aioli mixture.
  • Cut carrot chunks into 1/2-inch-thick lengthwise strips; place in large bowl. Add remaining ingredients; mix lightly. Spoon around chicken.
  • Bake 1 to 1-1/4 hours or until chicken is done (165ºF), stirring vegetables every 30 min.
  • Transfer chicken to platter; cover loosely with foil. Let stand 10 min. Meanwhile, continue baking vegetables 5 to 10 min. or until tender.
  • Transfer vegetables to platter. Serve with the chicken.

Nutrition Facts : Calories 470, Fat 24 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 115 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 37 g

HONEY-ROASTED CHICKEN & ROOT VEGETABLES



Honey-Roasted Chicken & Root Vegetables image

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

1 teaspoon salt
1 teaspoon pepper
1 teaspoon minced fresh rosemary
1 teaspoon minced fresh thyme
2 tablespoons olive oil, divided
1 tablespoon butter
6 boneless skinless chicken breast halves (6 ounces each)
1/2 cup white wine
3 tablespoons honey, divided
3 peeled medium sweet potatoes, chopped
4 medium peeled carrots, chopped
2 medium fennel bulbs, chopped
2 cups chicken stock
3 bay leaves

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

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

HERB ROASTED ROOT VEGETABLES



Herb Roasted Root Vegetables image

Here's a simple-to-fix side that is perfect for a festive dinner. It looks beautiful with any entree. Roasting brings out the vegetables' natural sweetness. -Deirdre Cox, Kansas City, Missouri

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 10 servings.

Number Of Ingredients 12

1 large potato, peeled and cut into 1-inch cubes
1 medium sweet potato, peeled and cut into 1-inch cubes
2 medium carrots, halved lengthwise and cut into 2-inch pieces
1 medium parsnip, peeled, halved lengthwise and cut into 2-inch pieces
1 small turnip, peeled and cut into 1-inch cubes
1/2 pound kohlrabi, peeled and cut into 1-inch cubes
6 large shallots, halved
3 tablespoons olive oil
2 teaspoons coarsely ground pepper
1 teaspoon salt
6 fresh thyme sprigs
6 fresh rosemary sprigs

Steps:

  • Preheat oven to 425°. Place first seven ingredients in a Dutch oven and cover with water. Bring to a boil. Cover and cook for 6-8 minutes or until crisp-tender; drain., Transfer vegetables to a large bowl. Combine oil, pepper and salt; drizzle over vegetables and toss to coat. Divide mixture between two greased 15x10x1-in. baking pans; arrange herb sprigs over vegetables., Bake, uncovered, 20-25 minutes or until tender, stirring occasionally.

Nutrition Facts :

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CLASSIC COMFORT FOOD: ROASTED CHICKEN AND ROOT VEGETABLES
2011-02-02  · In a bowl, toss the vegetables with the remaining herbs, garlic and about an 1/8 of a cup of grapeseed or macadamia nut oil. Season with salt and pepper and place in a large, deep roasting dish. Uncover an area in the center for the chicken. 5. Place chicken in center of roasting dish, back side up.
From simplebites.net
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HERBED ROASTED CHICKEN WITH ROOT VEGETABLES - DISCOVER …
Place the vegetables in a large baking dish. Trim any extra fat from the chicken legs. Rub a small amount of garlic into each leg. Sprinkle each leg with salt and pepper and one teaspoon (5ml) of the herb mixture coating both sides. Place the herbed chicken on top of the vegetables, skin-side up. Roast in the pre-heated oven for 50 minutes.
From discovercaliforniawines.com
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EASY OVEN ROASTED CHICKEN AND ROOT VEGETABLES
Brush the butter on the outside of the chicken and add salt and pepper. Tie the legs of the chicken together. Set aside. In a roasting pan add veggies, salt, pepper, and 2 tablespoons olive oil. Remove rosemary and thyme from stems and chop finely. Add fresh herbs to veggies and stir until combined. Place chicken on top.
From kimshealthyeats.com
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HERB ROASTED CHICKEN WITH ROOT VEGETABLES RECIPE
Get one of our Herb roasted chicken with root vegetables recipe and prepare delicious and healthy treat for your family or friends. Good appetite! Good appetite! 80%
From crecipe.com
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CHICKEN WITH ROOT VEGETABLES RECIPE - FOOD NEWS
Herb-Roasted Chicken with Root Vegetables Recipe. Combine all the vegetables and remaining garlic cloves and thyme sprig in a large bowl. Toss with 1/4 cup of the oil and season with salt and pepper. Spread the vegetables in a large cast-iron skillet or a roasting pan. Rub the remaining oil over the chicken. Season generously with salt and pepper.
From foodnewsnews.com
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WHOLE HERB ROASTED CHICKEN WITH ROOT VEGETABLES - GOOD …
Add salt, pepper, rosemary sprigs and chicken broth. Toss to combine. Spread around the bottom of the roasting pan and place the chicken on top. 3. Roast the chicken for 1½ 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 ...
From gooddecisions.com
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ROAST WHOLE CHICKEN WITH VEGETABLES – BD NEWS REPORTER
2022-03-18  · Best-Ever Roast Chicken and Root Vegetables – Food.com. Slice the top off of the whole head of garlic, and put that, the halved lemon, and the whole bunch of thyme inside the cavity. Truss the legs of the chicken. Season the outside of the chicken with olive oil, salt and pepper. Place the chicken on top of the vegetables in the roasting pan, fold the wings …
From bdnewsreporter.com
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ONE PAN SUPPER: CLASSIC HERB ROASTED CHICKEN WITH ROOT VEGGIES
2022-02-27  · Recipes Student Login Meet Julie Cookbooks & Classes For Brands Tips & Tricks Recipes Student Login Search. One Pan Supper: Classic Herb Roasted Chicken with Root Veggies. Julie Hartigan March 4, 2022. Share: Main Dishes 1 hour 15 minutes easy 4 servings Prepare for them to swoon! Nobody can resist fresh-from the oven roast chicken and this so …
From juliehartigan.com
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SLOW COOKER HERB ROASTED CHICKEN - THERESCIPES.INFO
https://www.tasteofhome.com › recipes › herbed-slow-cooker-chicken. All information about healthy recipes and cooking tips
From therecipes.info
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HERB ROASTED CHICKEN WITH ROOT VEGETABLES RECIPE - FOOD NEWS
1 pound root vegetables, such as red potatoes, beets, turnips, rutabagas, or parsnips. 1 large lemon. ¼ cup water. ¼ cup canola oil. 1 teaspoon dried oregano. 1 teaspoon dried basil. ¼ teaspoon salt. ¼ teaspoon ground black pepper. 3 pounds boneless, skinless chicken pieces.
From foodnewsnews.com
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Top Asked Questions

What is the best way to cook chicken and vegetables?
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.
Is this sheet pan roasted chicken with root vegetables worth it?
This sheet pan Roasted Chicken with Root Vegetables is destined to become a go-to weeknight meal and I just can’t get enough of it! The flavors are so delicious and well balanced, plus this meal is breeze to throw together. And of course I really love the fact that it’s cooked in one pan. Cleaning dishes just ain’t my thang.
How to cook chicken parmesan with herbs?
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.
What is the best way to cook chicken thighs with herbs?
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.

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