Herbed Chicken And Vegetables Recipes

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HERBED CHICKEN WITH SPRING VEGETABLES



Herbed Chicken with Spring Vegetables image

Provided by Giada De Laurentiis

Categories     main-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 16

1/4 cup chopped fresh thyme leaves
1/4 cup chopped fresh parsley leaves
3 cloves garlic, minced
1 teaspoon fennel seeds
1/4 teaspoon red pepper flakes
Kosher salt
Freshly ground black pepper
3 boneless, skin-on chicken breasts
3 bone-in, skin-on thighs
3 tablespoons olive oil
1 tablespoon butter
6 cipollini onions, trimmed and peeled
8 ounces baby carrots, peeled and trimmed, but leaving on a bit of green tip
1 cup chicken broth
6 ounces snap peas, trimmed
4 ounces morel mushrooms

Steps:

  • Preheat the oven to 375 degrees F. In a small bowl combine the thyme, parsley, garlic, fennel seeds, red pepper flakes, and a pinch of salt and pepper. Stir to combine. Place the chicken pieces on a work surface. Gently loosen the skin of the chicken and push the herb mixture under the skin. Season the chicken all over with salt and pepper.
  • Warm the olive oil in a large skillet over medium-high heat. Place the chicken in the pan, skin side down, when the oil is hot. Cook until the skin is crispy and golden, about 5 minutes. Turn the chicken and cook the same way on the other side. Turn the heat off the pan and reserve. Transfer the chicken to a baking dish, skin side up again, and finish cooking in the oven, about 15 minutes.
  • Meanwhile return the same pan to medium heat. Add 1 tablespoon of the butter. When the butter has melted add the cipollini onions and carrots. Sprinkle with salt and pepper. Cook until tender and golden in places, about 7 minutes. Add the chicken broth and scrape any brown bits off the bottom of the pan with a wooden spoon. Add the snap peas
  • and mushrooms. Simmer over low heat until the vegetables are tender and the liquid has reduced by half, about 5 minutes. Season with salt and pepper, if necessary.
  • Remove the chicken from the oven. Spoon the vegetables onto a serving platter along with the chicken. Spoon the sauce over the chicken. Serve immediately.

HERBED CHICKEN AND VEGGIES



Herbed Chicken and Veggies image

This subtly seasoned chicken and vegetable combination is a snap to prepare on a hectic working day. A dessert is all that's needed to complete this satisfying supper. -Dorothy Pritchett, Wills Point, Texas

Provided by Taste of Home

Categories     Dinner

Time 8h5m

Yield 4-6 servings.

Number Of Ingredients 12

1 broiler/fryer chicken (3 to 4 pounds), cut up and skin removed
2 medium tomatoes, chopped
1 medium onion, chopped
2 garlic cloves, minced
1/2 cup chicken broth
2 tablespoons white wine or additional chicken broth
1 bay leaf
1-1/2 teaspoons salt
1 teaspoon dried thyme
1/4 teaspoon pepper
2 cups fresh broccoli florets
Hot cooked rice

Steps:

  • Place chicken in a 3-qt. slow cooker. Top with the tomatoes, onion and garlic. Combine the broth, wine, bay leaf, salt, thyme and pepper; pour over chicken. Cover and cook on low for 7-8 hours. , Add broccoli; cook 45-60 minutes longer or until chicken juices run clear and the broccoli is tender. Discard bay leaf. Thicken pan juices if desired. Serve with rice.

Nutrition Facts :

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

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

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

ONE-PAN HERBED CHICKEN AND VEGGIES RECIPE BY TASTY



One-Pan Herbed Chicken And Veggies Recipe by Tasty image

Here's what you need: boneless, skinless chicken breasts, asparagus, cherry tomato, olive oil, dried basil, dried thyme, dried rosemary, salt, black pepper

Provided by Joey Firoben

Categories     Dinner

Yield 2 servings

Number Of Ingredients 9

2 boneless, skinless chicken breasts
2 cups asparagus, sliced
2 cups cherry tomato, halved
3 tablespoons olive oil
1 teaspoon dried basil
1 teaspoon dried thyme
½ teaspoon dried rosemary
1 teaspoon salt
1 teaspoon black pepper

Steps:

  • Preheat the oven to 400°F (200°C).
  • Place the asparagus and cherry tomatoes on opposite sides of a large, rimmed baking sheet.
  • Place the chicken breasts in the middle section of the baking sheet.
  • Drizzle the veggies and chicken with the oil.
  • Sprinkle on the salt, pepper, basil, thyme, and rosemary, ensuring all the ingredients are evenly coated in the oil and seasonings.
  • Bake for 25 minutes or until chicken's internal temperature reaches 165˚F (72˚C).
  • Allow the chicken to rest for 5 minutes before slicing.
  • Place the chicken breast on a plate with portions of the roasted veggies and serve.
  • Enjoy!

Nutrition Facts : Calories 511 calories, Carbohydrate 17 grams, Fat 26 grams, Fiber 6 grams, Protein 52 grams, Sugar 8 grams

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

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

SLOW-ROASTED CHICKEN WITH VEGETABLES



Slow-Roasted Chicken with Vegetables image

Even a beginner cook could make this slow cooked chicken and have it turn out perfectly. This recipe could not be easier. A few minutes of prep and you'll come home to a delicious dinner. -Anita Bell, Hermitage, Tennessee

Provided by Taste of Home

Categories     Dinner

Time 6h15m

Yield 6 servings.

Number Of Ingredients 12

2 medium carrots, peeled, halved lengthwise and cut into 3-inch pieces
2 celery ribs, halved lengthwise and cut into 3-inch pieces
8 small red potatoes, quartered
3/4 teaspoon salt, divided
1/8 teaspoon pepper
1 medium lemon, halved
2 garlic cloves, minced
1 broiler/fryer chicken (3 to 4 pounds)
1 tablespoon dried rosemary, crushed
1 tablespoon lemon juice
1 tablespoon olive oil
2-1/2 teaspoons paprika

Steps:

  • Place carrots, celery and potatoes in a 6-qt. slow cooker; sprinkle with 1/4 teaspoon salt and pepper. Place lemon halves and garlic in chicken cavity. Tuck wings under chicken; tie drumsticks together. Place chicken over vegetables in slow cooker, breast side up. Mix together rosemary, lemon juice, oil, paprika and remaining salt in small bowl; rub over chicken., Cook, covered, on low until a thermometer inserted in thigh reads at least 170° and vegetables are tender, 6-8 hours., Remove chicken from slow cooker; tent with foil. Let stand 15 minutes before carving. Serve with vegetables.

Nutrition Facts : Calories 329 calories, Fat 17g fat (4g saturated fat), Cholesterol 88mg cholesterol, Sodium 400mg sodium, Carbohydrate 14g carbohydrate (2g sugars, Fiber 3g fiber), Protein 29g protein.

SLOW-COOKER HERBED CHICKEN AND VEGETABLES



Slow-Cooker Herbed Chicken and Vegetables image

Progresso® broth provides a wonderful addition to this slow cooked chicken and vegetable dish - perfect for dinner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 7h

Yield 6

Number Of Ingredients 16

6 teaspoons vegetable oil
6 chicken drumsticks
6 chicken thighs
Salt and pepper
1/2 cup pearl onions, peeled
1/4 teaspoon salt
4 cloves garlic, finely chopped
2 cups Progresso™ chicken broth
1 tablespoon chopped fresh or 1 teaspoon dried thyme leaves
2 dried bay leaves
1 lb carrots, sliced diagonally
1 lb fresh baby portabella mushrooms, sliced
2 tablespoons cornstarch
2 tablespoons cold water
1/4 cup fresh Italian (flat-leaf) parsley leaves
1 tablespoon fresh lemon juice

Steps:

  • In 12-inch skillet, heat 4 teaspoons of the oil over medium-high heat. Season chicken with salt and pepper; add to skillet. Cook about 10 minutes, turning once, until browned. Remove from skillet; keep warm. In skillet, heat remaining 2 teaspoons oil over medium heat. Add onions and 1/4 teaspoon salt. Cook 10 minutes. Add garlic; cook 15 seconds. Stir in broth. Cook until reduced by half.
  • Spray 6-quart slow cooker with cooking spray. Pour onion mixture into slow cooker. Stir in thyme, bay leaves and carrots. Top with chicken. Cover; cook on Low heat setting 6 to 8 hours. Stir in mushrooms. Cover; cook 20 to 30 minutes longer. Remove chicken and vegetables from slow cooker. Discard bay leaves. Increase heat setting to High. Mix cornstarch and water; add to slow cooker, stirring with whisk. Cook and stir 2 minutes, until thickened. Stir in parsley and lemon juice. Serve chicken, vegetables and sauce over mashed potatoes, if desired.

Nutrition Facts : Calories 250, Carbohydrate 12 g, Fat 1/2, Fiber 3 g, Protein 30 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 410 mg

HERBED CHICKEN AND VEGETABLES



Herbed Chicken and Vegetables image

Make and share this Herbed Chicken and Vegetables recipe from Food.com.

Provided by PCrocker

Categories     One Dish Meal

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 11

1 chicken, cut up
6 medium potatoes (I like red or yellow potatoes)
6 carrots
2 onions
1 cup chicken broth
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
2 bay leaves
1/8 teaspoon garlic powder
1/4 teaspoon salt (or to taste)
1/8 teaspoon black pepper

Steps:

  • Preheat oven to 350 degrees.
  • Prepare potatoes and carrots by peeling and quartering them.
  • Peel onions and leave whole.
  • Place chicken , potatoes, carrots, and onions in large casserole dish.
  • In small bowl combine broth and seasonings.
  • Pour over chicken and vegetables and cover with foil.
  • Bake in 350 degree oven for 1 1/2 hours or until vegetables are fork tender.
  • Note: Broth can be thickened into a gravy but we like it just the way it is spooned over the chicken and vegetables.

Nutrition Facts : Calories 541.5, Fat 23.7, SaturatedFat 6.8, Cholesterol 115, Sodium 387.6, Carbohydrate 47.1, Fiber 7, Sugar 6.1, Protein 34.6

CHICKEN WITH HERBED VEGETABLE SAUCE



Chicken with Herbed Vegetable Sauce image

Provided by Michel Depardon

Yield Serves 4

Number Of Ingredients 11

4 skinless boneless chicken breast halves
2 tablespoons chopped fresh thyme
2 tablespoons olive oil
2 small zucchini, cut into thin strips
1 small leek (white and pale green parts only), cut into thin strips
4 2-inch-long pieces celery, cut into thin strips
1/2 medium carrot, cut into thin strips
3 garlic cloves, minced
12 ounces cherry tomatoes, halved
1 cup canned low-salt chicken broth
8 large fresh basil leaves, sliced

Steps:

  • Sprinkle chicken with salt, pepper and half of thyme. Heat oil in heavy large skillet over medium-high heat. Add chicken; sauté 3 minutes per side. Transfer to plate. Add zucchini, leek, celery, carrot, garlic and remaining thyme. Sauté until vegetables are crisp-tender, about 5 minutes. Add tomatoes. Return chicken to skillet, nestling chicken among vegetables. Pour in broth; bring to boil. Cover, reduce heat to medium-low and simmer until chicken is cooked through, about 5 minutes. Transfer chicken to platter. Add basil and boil until sauce thickens slightly, about 5 minutes. Season with salt and pepper; spoon sauce over chicken.

ROASTED HERBED CHICKEN AND VEGETABLES



Roasted Herbed Chicken and Vegetables image

Make and share this Roasted Herbed Chicken and Vegetables recipe from Food.com.

Provided by KathyP53

Categories     Chicken

Time 2h30m

Yield 4 serving(s)

Number Of Ingredients 18

4 tablespoons butter
1 1/2 tablespoons dried herbes de provence
1 tablespoon honey
2 cups white wine
1/2 cup extra virgin olive oil
1 tablespoon fennel seed
12 garlic cloves, unpeeled (8 whole, 4 crushed)
3 medium turnips, cut into 2-inch pieces
1 small butternut squash, peeled, seeded, and cut into thick half moons (1 1/2 lbs)
kosher salt
fresh coarse ground black pepper
1 (4 lb) roasting chickens, wings tucked under body
1 lemon
1 bunch fresh thyme
1 large yellow onion, but into thick wedges
3/4 lb Brussels sprout, trimmed and halved
3/4 lb cremini mushroom, left whole
12 large sage leaves

Steps:

  • Heat oven to 375 degrees. Melt butter and herbes de provence in a pot over medium heat. Remove from heat and whisk in honey. Cover; let herb butter steep for 20 minutes.
  • Combine wine, half the oil, fennel, whole garlic, turnips, squash, and salt and pepper in a bowl; set turnip mixture aside.
  • Season chicken with salt and pepper. Peel rind from lemon in strips. Halve lemon; set aside.
  • Put rind into cavity with remaining garlic and thyme. Tie legs with twine; set chicken on a small roasting rack in a roasting pan. Arrange turnip mixture around chicken; scatter with onions. Brush chicken with some herb butter. Roast, basting chicken herb butter and vegetables with pan juices, until turnips are just tender, about 1 hour.
  • Toss brussel sprouts, mushrooms, and sage leaves together in a bowl with remaining oil and salt and pepper; transfer to pan. Continue roasting until a thermometer inserted in chicken's thigh registers 165 degrees, 25-30 minutes. Transfer chicken to a platter, cover loosely with foil. Return vegetables to oven, roast until very tender, 18-20 minutes.
  • Carve chicken, squeeze lemon over top and serve with vegetables.

Nutrition Facts : Calories 1300.5, Fat 86.1, SaturatedFat 24.5, Cholesterol 244.4, Sodium 405.2, Carbohydrate 58.1, Fiber 10.7, Sugar 18.9, Protein 59.2

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From bhg.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


HERBED CHICKEN & WILD RICE SOUP RECIPE - FARMBOX LIVING BLOG
2021-10-14 3 large chicken breasts. 2 quarts chicken broth. 1 cup wild rice. 1 large yellow onion. 3 stalks celery. 4 large rainbow carrots. 2 tbsp olive oil or butter
From blog.farmboxrx.com


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


HERBED CHICKEN & RICE MEATBALLS | NOURISHING MEALS®
2022-07-05 If you don't have any leftover white rice, cook up 1 to 2 cups according to these directions . 1 pound ground chicken. 1 cup cooked white basmati rice. 2 green onions coarsely chopped. 1 handful parsley. ½ cup fresh basil. ¼ cup fresh dill. 2 teaspoons fresh thyme. 1 ¼ teaspoons Herbamare.
From nourishingmeals.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


BEST HERBED CHICKEN WITH SPRING VEGETABLES RECIPES
2016-03-23 Step 1. Preheat the oven to 375ºF. Step 2. In a small bowl combine the thyme, parsley, garlic, fennel seeds, red pepper flakes, and a pinch of salt and pepper. Stir to combine. Place the chicken pieces on a work surface. Gently loosen the skin of the chicken and push the herb mixture under the skin.
From foodnetwork.ca


VEGETABLE AND HERB CRUSTED CHICKEN – SHEET PAN - JULIA PACHECO
2022-01-01 Directions. Preheat oven to 425 degrees. Slice each chicken breast in half horizontally to make thinner. You will now have 6 pieces of chicken. This will help your chicken cook quicker and be tender. To a smaller mixing bowl add the mayonnaise, parmesan cheese and 2.5 tbs of the Knorr vegetable recipe mix stir these ingredients to combine.
From juliapacheco.com


HERBED LEMON CHICKEN & VEGETABLES - COOKING CIRCLE
Method. Step 1. In a large bowl, combine potatoes, carrot, onion, 1 tablespoon oil, 1 teaspoon lemon zest, 1 teaspoon thyme, 1/4 teaspoon salt and ½ teaspoon pepper. Stir to combine. Step 2. Place remaining ingredients, except chicken, into a shallow bowl. Stir to combine.
From cookingcircle.com


BAKED CHICKEN WITH CREAM OF MUSHROOM SOUP AND VEGETABLES
2022-07-12 It makes a delicious meal when spices, herbs, vegetables and grains are added. Cream of Mushroom Chicken Recipe. Ingredients: 4 large portobello mushrooms; 2 cups basmati or wild rice; 1 large red onion; 1 small red pepper; 2 small yellow peppers; 1 can cream of mushroom soup; 1 pound chicken breasts; Directions: Begin by chopping the red pepper, …
From thesuperhealthyfood.com


CHICKEN AND VEGETABLES WITH HERBS | BETTER HOMES & GARDENS
In a 5-1/2- or 6-quart slow cooker, combine mushrooms and pearl onions. Stir in the 1/2 cup broth, the wine, tomato paste, garlic salt, rosemary, thyme, pepper, and bay leaf. Add chicken legs to cooker. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours. Using a slotted spoon, transfer chicken and ...
From bhg.com


ONE PAN GARLIC HERB CHICKEN AND WINTER VEGETABLES
2019-06-18 Heat oven to 425 degrees. Coat pan or baking dish with a thin layer of olive oil. Mince garlic, zest lemon, and pluck leaves from the parsley and thyme and chop. Combine garlic, lemon zest, parsley, thyme leaves, salt, and pepper in a small bowl to make a paste. Rub the garlic paste liberally over the chicken breast fillets and place in the ...
From reneenicoleskitchen.com


HERB CHICKEN WITH SPRING VEGETABLES (SHEET PAN MEAL)
2020-06-27 Spread the radishes, potatoes, and chicken out on a large baking sheet. Season the veggies with salt and pepper. Pour 2 tablespoons remaining marinade over the veggies and toss with your hands to coat. Roast the radishes, potatoes, and chicken in the oven for 15 minutes. Make room on the sheet pan and add the carrots and asparagus.
From easychickenrecipes.com


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