One Pan Roast Chicken Fennel And Root Vegetables Recipes

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ONE PAN ROAST CHICKEN WITH ROOT VEGETABLES



One Pan Roast Chicken with Root Vegetables image

nothing beats a classic roast chicken with vegetables. Made on one pan with any root veggies you have on hand. Easy, comforting, and healthy!

Provided by anita | wild thistle kitchen

Categories     dinner

Time 1h30m

Number Of Ingredients 10

1 whole butterflied chicken*, approximately 5 pounds
3-4 russet potatoes, scrubbed and sliced or cut into chunks
3-4 large beets, scrubbed and cut into quarters*
4 garlic cloves
olive oil
kosher salt
cracked black pepper
2 tablespoons chopped fresh herbs - rosemary, thyme, oregano
lemons for serving
a mixture of fresh herbs for serving

Steps:

  • Preheat oven to 400 degrees F.
  • Place root vegetables on large sheet tray, toss with oil, salt, pepper, and herbs.
  • prepare chicken by using either a very sharp knife, or strong kitchen scissors to slice down one side of the back bone. Open the chicken up and press down to crack the breast bone - this just allows the chicken to lay flat.
  • Place chicken on top of vegetables with skin facing up.
  • drizzle chicken with oil, sprinkle with salt, pepper, and herbs and rub to evenly coat the entire surface.
  • Place pan in preheated oven and roast for 1 to 1.5 hours* until skin is crispy, vegetables are tender, and the internal temp of chicken is 160. You can also pierce the thigh meat and check to see that the juices run clear.
  • Serve with lemon wedges and lots of fresh herbs.

Nutrition Facts : Calories 547 calories, Sugar 4.2 g, Sodium 365.3 mg, Fat 24 g, SaturatedFat 6.4 g, TransFat 0 g, Carbohydrate 39.1 g, Fiber 4 g, Protein 43.2 g, Cholesterol 121.6 mg

ONE PAN ROAST CHICKEN WITH ROOT VEGETABLES



One Pan Roast Chicken with Root Vegetables image

I used chicken thighs and drumsticks only so if you opt to not use chicken breast, this dish will still taste fabulous. NOTE: follow instructions on how to arrange vegetables and chicken on your baking sheet. PREP TIME: 25 minutes + overnight storing time.

Provided by Hip Foodie Mom

Categories     Main

Time 1h40m

Number Of Ingredients 10

12 ounces red potatoes (unpeeled, cut into 1-inch pieces)
12 ounces Brussels sprouts (trimmed and halved)
8 shallots (peeled and halved)
4 carrots (peeled and cut into 2-inch pieces, thick ends halved lengthwise)
1/4 cup extra virgin olive oil or vegetable oil
6 garlic cloves (peeled and minced)
4 teaspoons fresh thyme leaves (or a handful sprigs of fresh thyme)
3 tablespoons fresh rosemary (leaves only; split)
3 1/2 pounds bone-in (skin on chicken pieces (breasts, drumsticks and thighs))
salt and pepper

Steps:

  • Place potatoes, Brussels sprouts, shallots, carrots, 2 tablespoons oil, garlic, 2 teaspoons thyme leaves and 1 teaspoon rosemary in 1-gallon zip top bag. Press out the air and seal; toss to coat.
  • Place the chicken, remaining 2 tablespoons oil, remaining 2 teaspoons thyme, remaining 1 teaspoon rosemary, salt and pepper in a separate 1-gallon zip top bag. Press out the air and seal; toss to coat.
  • Refrigerate chicken and vegetable mixture zipper-lock bags for at least one hour or overnight, up to 24 hours, flipping the bag at least once or twice to ensure the chicken marinates evenly if you can.
  • Adjust the oven rack to upper-middle position and preheat oven to 475 degrees. Spread vegetables in a single layer in rimmed baking sheet, discarding any excess liquid and arranging Brussels sprouts in center and potatoes and carrots along the outside. Season vegetables with more salt and pepper if desired.
  • Place chicken skin side up on top of vegetables, arranging breast pieces in the center and leg and thigh pieces around the perimeter of the sheet. Bake chicken until breasts register 160 degrees and drumsticks and thighs register 175 degrees, for about 35 to 40 minutes, rotating the sheet halfway through baking.
  • Transfer the chicken to serving platter, tent loosely with aluminum foil, and let rest for 5 to 10 minutes. If desired, return vegetables to oven and continue to bake until lightly browned, 5 to 10 minutes. Toss vegetables with any accumulated chicken juices and transfer to platter with chicken. Serve and enjoy.

ONE-PAN ROAST CHICKEN, FENNEL, AND ROOT VEGETABLES



One-Pan Roast Chicken, Fennel, and Root Vegetables image

Provided by Mary Tripoli

Categories     Chicken     Potato     Roast     Fennel     Root Vegetable     Carrot     Fall     Bon Appétit     New York

Yield Makes 4 servings

Number Of Ingredients 7

1 4-pound chicken
4 tablespoons olive oil
3 large russet potatoes (about 2 pounds), peeled, quartered lengthwise, then halved crosswise
4 large carrots, peeled, quartered lengthwise, halved crosswise
2 fresh fennel bulbs, fronds trimmed and reserved, bulbs quartered
1 1/2 teaspoons dried oregano
3/4 teaspoon garlic powder

Steps:

  • Preheat oven to 425°F. Rinse chicken; pat dry with paper towels. Rub chicken with 1 tablespoon oil; sprinkle with salt and pepper. Place in center of large rimmed baking sheet. Roast 15 minutes.
  • Meanwhile, toss potatoes, carrots, and fennel with remaining 3 tablespoons olive oil in large bowl to coat. Crumble oregano in small bowl; mix in garlic powder. Sprinkle all but 1/4 teaspoon oregano mixture over vegetables; toss to coat.
  • Arrange vegetables around chicken on baking sheet. Sprinkle chicken with remaining 1/4 teaspoon oregano mixture. Roast chicken and vegetables until cooked through and golden, brushing chicken once with any pan juices and turning vegetables over once with spatula, about 1 hour. Arrange chicken and vegetables on platter; garnish with reserved fennel fronds. Scrape any pan juices into bowl and serve alongside.

GARLIC-ROASTED CHICKEN AND ROOT VEGETABLES



Garlic-Roasted Chicken and Root Vegetables image

[DRAFT]

Provided by Giada De Laurentiis

Categories     main-dish

Time 2h35m

Yield 4 servings

Number Of Ingredients 26

Butter:
6 tablespoons (3/4 stick) unsalted butter, at room temperature
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh thyme
1/2 teaspoon fresh lemon juice (from 1/2 large lemon)
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 large cloves garlic, minced
Chicken:
One 6 1/4-pound chicken, rinsed and patted dry
Kosher salt and freshly ground black pepper
1 teaspoon kosher salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
6 baby red potatoes, halved
4 medium carrots, peeled and halved lengthwise
2 large parsnips, peeled and quartered lengthwise
2 large shallots (about 8 ounces), peeled and halved
1 clove garlic, peeled
1/2 cup low-salt chicken broth
5 sprigs fresh rosemary
5 sprigs fresh thyme
1 lemon, quartered
Vegetables:
3 tablespoons extra-virgin olive oil
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme

Steps:

  • Position an oven rack just below the center of the oven. Preheat the oven to 400 degrees F.
  • For the butter: In a small bowl, combine the butter, rosemary, thyme, lemon juice, salt, pepper and garlic until smooth.
  • For the chicken: Tuck the wings under the chicken. Sprinkle the cavity of the chicken with salt and pepper. Spoon 2 tablespoons of the butter mixture into the cavity. Place the rosemary, thyme and lemon quarters in the cavity. Tie the legs together loosely with kitchen string. Place the chicken in a large roasting pan.
  • Starting at the neck end of the chicken, loosen the skin over the entire chicken breast. Smear the remaining butter mixture over the outside and under the skin of the chicken, being careful not to tear the skin.
  • For the vegetables: In a large bowl, toss together the oil, rosemary, thyme, salt, pepper, potatoes, carrots, parsnips, shallots and garlic.
  • Arrange the vegetables around the chicken in a single layer. Add the broth and roast until the vegetables are tender and an instant-read thermometer inserted into the thickest part of the chicken thigh registers 160 to 165 degrees F, about 1 1/2 hours. Let the chicken rest for 20 minutes.
  • Transfer the chicken to a platter. Arrange the vegetables around the chicken. Scrape the contents of the roaster into a 4-cup measuring cup. Spoon off the layer of fat that rises to the top. Season the pan juices with salt and pepper, if needed. Serve the chicken with the pan juices.

ONE-PAN WHOLE ROASTED CHICKEN & VEGGIES RECIPE BY TASTY



One-Pan Whole Roasted Chicken & Veggies Recipe by Tasty image

Here's what you need: medium yellow onion, medium carrots, tuscan kale, extra virgin olive oil, kosher salt, black pepper, white wine, whole chicken, fresh rosemary, fresh thyme, lemon, cast iron pan, kitchen twine

Provided by Crystal Hatch

Categories     Dinner

Yield 6 servings

Number Of Ingredients 13

1 medium yellow onion, thinly sliced
6 medium carrots, cut on the bias into 1/2 inch (12MM) slices
1 package tuscan kale, about 1/2 bunch, stem removed
3 tablespoons extra virgin olive oil, divided
kosher salt, to taste
black pepper, to taste
½ cup white wine, such as Pinot Grigio or Sauvignon Blanc
3 lb whole chicken, giblets removed, patted dry
8 sprigs fresh rosemary
8 sprigs fresh thyme
1 lemon, halved
cast iron pan, 12 inch (30 cm)
kitchen twine

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!

Nutrition Facts : Calories 610 calories, Carbohydrate 15 grams, Fat 41 grams, Fiber 4 grams, Protein 40 grams, Sugar 4 grams

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

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

ROAST CHICKEN WITH ROOT VEGETABLES, ROSEMARY, AND GARLIC



Roast Chicken With Root Vegetables, Rosemary, and Garlic image

There is something so very comforting about roasting a chicken. Not just the wonderful savory aromas and flavors, but the whole process of prepping the vegetables, rinsing the beautiful little chicken, trussing it, tucking its wings under, mincing the rosemary and the garlic--the whole process is so centering and kind of Zen. This recipe is based on one that I found on Saveur.com. However, I vary it so much that what is here is more my recipe. But that is the art of cooking, changing it around, quoting Emeril, "kicking it up a notch," to make it our own. I love a small organic chicken, under 4 pounds, but then some people prefer a larger one for roasting. The beauty of this recipe is that you can use any type of root vegetables you have on hand.And instead of the mild red chiles I prefer, you can use bell peppers. Also any type of winter squash, but for something different, try a Kobacha squash, as the Saveur recipe uses.The Saveur recipe also uses celery hearts instead of fennel.

Provided by French Terrine

Categories     One Dish Meal

Time 2h

Yield 4 serving(s)

Number Of Ingredients 16

1 (3 1/2 lb) whole chickens, rinsed, giblets and neck reserved and liver saved for another use
10 rosemary sprigs
2 -3 heads garlic, separated into whole cloves, with cloves peeled
3/4 cup extra virgin olive oil
2 tablespoons duck fat (optional)
1/2 winter squash, of your choice seeded peeled, cut into 2 inch pieces (Acorn, Delicatta, Butternut) or 1/2 kabocha squash, available all seasons
10 new potatoes, quartered lengthwise
10 cipollini onions
1 red onion, cut into 8 pieces, leaving pieces attached at the base
2 leeks, white part only cut in half lengthwise in 3 inch lengths
1 fennel bulbs, core removed, sliced into thin half-moons, reserving fronds or 2 celery hearts, cut into 3 inch lengths
6 fresno chile pepper
1 cup chicken stock
1/4 bunch Italian parsley, washed and roughly chopped
1/2 cup butter, cut into 8 pieces and well-chilled
1/2 lemon, juice of

Steps:

  • Rinse chicken under cold running water and pat dry, inside and out. Reserve the giblets for making stock and save liver for another use.
  • Salt and pepper cavity of chicken generously. Place 6 (or more) of the garlic cloves and 3--4 sprigs of rosemary in the cavity, then truss legs together.
  • Mince 6 cloves of garlic and mash into a paste with Kosher salt.
  • Finely mince 4 sprigs of rosemary and combine with garlic paste.
  • Combine the rosemary and garlic paste with about 1/4 cup of olive oil in a gallon sealable plastic bag and place trussed chicken in the bag. Massage the minced rosemary and garlic paste into the chicken and refrigerate overnight or longer.
  • When ready to prepare, let chicken come to room temperature at least 1/2 hour before baking.
  • Preheat oven to 375°F.
  • Prepare vegetables: If using leeks, blanche them for 30 seconds, then rinse with cold water. If using celery hearts, leave them in 2--3 inch lengths. (I don't always use the leeks). Cut chilies in half lengthwise, removing core and seeds. Reserve some of the veggie stalks and trimmings to use in stock. If using Cippollini onions, blanch them, rinse under cold water and peel the outer papery layer and some of the base, leaving enough base to hold the little onion intact.
  • If you are using stock from a box, finely mince 1 clove garlic. Using a small saucepan, saute garlic in a small amount of olive oil. Then add 1 cup of the chicken stock and 1 sprig of rosemary and reduce to 1/2 cup. Remove the rosemary sprig. This will be the base for the parsley butter sauce.
  • OR prepare your own chicken stock: To prepare your chicken stock, heat 1 tablespoon of olive oil in a saucepan and brown chicken neck, heart, and gizzard. (Save liver for another use). Once giblets have browned add 2 cups of water and vegetable trimmings, i.e. fennel fronds, a slice of onion, and a sprig of parsley. Add salt and pepper to taste. Continue cooking the stock until reduced to 1 cup. Meanwhile finely mince 1 clove of garlic. Once stock has reduced by half, strain out chicken giblets and vegetable trimmings. Clean the saucepan and heat 1 tablespoon of olive oil, then and saute the garlic. Return stock to the pan with the garlic and add a sprig of rosemary. Continue to reduce to 1/2 cup and remove the rosemary sprig. This will be reduced further to only a few tablespoons when preparing the parsley-butter sauce.
  • Mince additional 4 cloves of garlic with another 4 sprigs of rosemary.
  • Place cippolinni onions, red onion, sliced fennel, (or celery hearts), squash, chiles, and any remaining garlic cloves on a large baking tray and toss with 3/4 of the minced garlic and rosemary and 1/4 cup of olive oil. Sprinkle generously with salt and pepper. If you would rather not roast your potatoes in duck fat, toss with the vegetables in olive oil.
  • In a separate bowl, toss potatoes with remainder of minced garlic and rosemary and add salt and pepper.
  • Place vegetables in tray in the lower rack of the oven.
  • Remove chicken from bag and and sprinkle with generous amounts of pepper and another sprinkling of salt. Place chicken directly on oven rack above the roasting vegetables.
  • Place duck fat in a separate smaller roasting pan and heat in oven for a few minutes. Once hot, add in the quartered potatoes and roast next to chicken which is roasting over the vegetables.
  • While chicken is roasting prepare the parsley butter sauce: Add in juice of 1/2 lemon to 1/2 cup of chicken stock and continue to reduce until only 2--3 tablespoons remain. Then begin whisking in the chilled butter pieces, one piece at a time, making sure that each piece is incorporated before adding another. After all butter has been whisked in, add in chopped parsley. Keep warm.
  • Continue to roast the chicken until its internal temp is 165 F., probably about 45 - 50 minutes. It depends on the size of your chicken. If your chicken is done, the juices draining from your chicken should be clear, not pink.
  • Remove chicken to a carving board allow to stand for 20 minutes.
  • Increase oven temperature to 425°F and continue to roast the vegetables until done, about 10 or 15 more minutes. Place cooked vegetables and duck-fat roasted potatoes on a large serving platter.
  • After chicken has rested, carve into serving pieces and arrange over the roasted vegetables on the platter.
  • Serve with the parsley butter sauce and enjoy.

Nutrition Facts : Calories 1566.4, Fat 105.7, SaturatedFat 32.1, Cholesterol 250, Sodium 534.6, Carbohydrate 99.8, Fiber 13.1, Sugar 7.6, Protein 57.9

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

ONE PAN CHICKEN AND VEGGIES RECIPE BY TASTY



One Pan Chicken And Veggies Recipe by Tasty image

Here's what you need: boneless, skinless chicken breasts, large sweet potato, broccoli, garlic, fresh rosemary, paprika, salt, pepper, olive oil

Provided by Tasty

Categories     Dinner

Yield 2 servings

Number Of Ingredients 9

2 boneless, skinless chicken breasts
1 large sweet potato, diced
1 head broccoli, or large bag of broccoli florets
4 cloves garlic, minced
2 tablespoons fresh rosemary
1 tablespoon paprika
salt, to taste
pepper, to taste
2 tablespoons olive oil

Steps:

  • Line a baking sheet with aluminum foil. Lay out the sweet potato, chicken breasts, and broccoli.
  • Evenly distribute the garlic, rosemary, paprika, salt, and pepper over the entire pan. Drizzle with olive oil.
  • Bake at 400°F (200°C) for 35-40 minutes (or until the internal temperature of the chicken reaches 165°F (75°C) and the juices run clear).
  • Serve up and dinner's ready! For an easy cleanup, just carefully toss the aluminum foil and you're good to go.
  • Enjoy!

Nutrition Facts : Calories 536 calories, Carbohydrate 38 grams, Fat 20 grams, Fiber 9 grams, Protein 52 grams, Sugar 10 grams

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From all-clad.com


SHEET PAN ROASTED CHICKEN WITH ROOT VEGETABLES
In a small mixing bowl stir together melted butter, remaining 2 tsp fresh thyme, remaining 1 tsp fresh rosemary, 1/4 tsp salt and 1/8 tsp pepper. Pat chicken dry with paper towels and season with salt and pepper. Place vegetables in a single layer on an 18 by 13-inch rimmed baking sheet, arranging Brussels sprouts in center.
From cookingclassy.com


ONE-PAN DINNER: ROASTED CHICKEN & VEGETABLES - 918 PLATE
2016-07-21 Combine finely chopped (3 cloves) garlic, thyme, lemon zest and sage with lemon juice and 1/4 C. olive oil in a small bowl. Brush herb and oil mixture onto the surface of the chicken (I did both sides). Salt and pepper each side (a bit less than 1/2 t. salt per side) Place chicken on bed of vegetables. Lower heat to 425 and roast for 1 hour and ...
From 918plate.com


SPICY ROAST CHICKEN WITH ROOT VEGETABLES - THE ORGANIC KITCHEN …
2016-01-09 Drizzle over veggies and toss. Separate vegetables a little to accommodate chicken. Place chicken in pan. Place in oven and set timer for 1 hour and 15 minutes. (total cooking time 90 minutes) While chicken is cooking place all ingredients for glaze into a small sauce pan. Bring to a simmer, stirring.
From theorganickitchen.org


ONE PAN BAKED CHICKEN THIGHS WITH POTATOES AND CARROTS FOR TWO
2022-05-03 Instructions. Preheat oven to 375 degrees F (190 C). Spray a 9 x 13 baking dish with non-stick spray. Click for a 9 x 13 baking dish. Thoroughly wash potato and dice into bite-sized pieces. Cut onion into 4 or 8 wedges. Add chicken thighs, potatoes, carrots, and onion to baking dish. Drizzle olive oil over contents in pan.
From zonacooks.com


ONE PAN ROASTED CHICKEN AND VEGETABLES - FRAMED COOKS
2016-01-28 Instructions. Preheat oven to 400 and line a rimmed baking sheet with foil. Drizzle the pan with 1/2 of the olive oil. Place the chicken in a single layer in the center. Put the broccoli on one side of the chicken and the carrots on the other. Drizzle the remaining olive oil over the chicken and the veggies.
From framedcooks.com


ONE-PAN CRISPY CHICKEN THIGHS WITH ROASTED VEGETABLES RECIPE ...
2017-03-07 1. Heat oven to 450°F. 2. In a large bowl, toss potatoes, carrots, onion and garlic with 3 tablespoons olive oil. Spread in an even layer on a large rimmed baking sheet. 3. Use paper towel to blot chicken thighs to remove excess moisture. Arrange chicken thighs on top of vegetables, and brush chicken skin with remaining 1 tablespoon olive oil.
From tablespoon.com


ONE-PAN ROAST CHICKEN WITH ROOT VEGETABLES - COOK'S COUNTRY
One-Pan Roast Chicken with Root Vegetables. PUBLISHED FEBRUARY/MARCH 2012. Juicy roast chicken and tender root vegetables complement each other on the plate. But could they work together in the oven? SERVES 4. SEASON 5 Roast Chicken and Chimichangas.
From cookscountry.com


ONE POT ROASTED CHICKEN AND VEGETABLES - THE GARDENING COOK
2019-06-14 Sprinkle the cardamom seeds over the vegetables. Place the Preheat oven to 400 degrees F and cook for 10-15 minutes. Reduce the temperature to 350 degrees F and roast continue roasting for 20 minutes per pound. Carve the …
From thegardeningcook.com


OVEN ROASTED CHICKEN AND VEGETABLES (ONE PAN) - ONE POT RECIPES
2019-08-14 Instructions. Line a large sheet pan with foil paper (Dimensions: 18 x13). Place chicken, peppers, zucchini, broccoli, onions, carrots, green beans, potatoes, garlic on the baking tray. Drizzle butter and olive oil all over the chicken and veggies. Sprinkle Italian seasoning, salt, pepper, paprika. Drizzle lemon juice.
From onepotrecipes.com


ONE-PAN ROAST CHICKEN AND VEGETABLES - OMNIVORE'S COOKBOOK
2017-10-29 Generously sprinkle salt on the surface and the inside of the chicken. Let marinate at room temperature for 30 minutes, or in the fridge for up to 6 hours. Preheat oven to 400 degrees F (200 C). Position the oven rack to 1/3 of the way from the bottom of the oven, so the chicken will sit in the middle.
From omnivorescookbook.com


ONE-PAN ROAST CHICKEN DINNER RECIPE - BBC FOOD
Method. Preheat the oven to 200C/180C Fan/Gas 6. Place the chicken in a large, roasting tin and remove any trussing elastic or string. Put the lemon pieces inside the chicken. Drizzle 1 …
From bbc.co.uk


ONE-PAN ROAST CHICKEN AND ROOT VEGETABLES - SCHULZ FAMILY …
2011-08-26 Combine butter with remaining 2 tsp thyme, remaining 1 tsp rosemary , 1/4 tsp salt and 1/8 tsp pepper in a small bowl. Pat chicken dry with paper towels and season with salt and pepper. Arrange vegetables in a single layer on a rimmed baking sheet with Brussels sprouts in center of sheet and potatoes, carrots and onion around the outside. Place ...
From schulzrecipes.blogspot.com


ONE PAN ROASTED GARLIC PARMESAN CHICKEN AND VEGGIES
2017-09-20 Remove any fat and then chop the chicken into 1/2 inch pieces. Place in a medium sized bowl. In a small bowl, combine the parsley, oregano, garlic powder, onion powder, paprika, seasoned salt (to taste; I use 1/2 teaspoon), and pepper (to taste, I use 1/4 teaspoon). If desired, mix in the 1/4 teaspoon red pepper flakes.
From chelseasmessyapron.com


ROAST CHICKEN WITH ROOT VEGETABLES - THE HUNGRY BLUEBIRD
2020-03-21 Preheat oven to 425º. Remove bag of giblets and rinse chicken, inside and out, removing any excess fat. Drain well and pat dry. Season the cavity generously with salt and pepper, and tuck wings underneath the body. Stuff the chicken with the lemon halves, garlic and a good bunch of fresh thyme sprigs.
From thehungrybluebird.com


ONE-PAN ROAST CHICKEN, FENNEL, AND ROOT VEGETABLES
Mar 11, 2020 - Serve a salad and some wine alongside, and you're ready for company.
From pinterest.com


ROAST CHICKEN WITH VEGETABLES
Season well with salt and pepper and toss to coat. Shake the vegetables into an even layer on the pan and place the chicken on top. Drizzle the remaining oil over the chicken and rub it in to coat. Pour ¼ cup of chicken broth and white wine over the vegetables. Roast the chicken, uncovered, for 60 to 75 minutes or until a thermometer inserted ...
From more.ctv.ca


ONE PAN ROASTED CHICKEN AND VEGETABLES RECIPE
Toss to coat the potatoes, carrots, onions, and garlic cloves with the olive oil, rosemary, salt and pepper in the pan first. Then move the vegetables around to make room for the chicken thighs. Rub the chicken skin side is up. Place in the oven and roast. After about an hour and a half, test the temperature to make sure the chicken is cooked.
From dontsweattherecipe.com


ONE PAN ROASTED CHICKEN AND VEGETABLES - FAMILY FOOD ON THE TABLE
Preheat oven to 375. Season potatoes, broccoli and parsnips with olive oil, 3/4 teaspoon salt, 1/4 teaspoon black pepper and garlic powder. Toss and spread around the outside of a large jelly roll pan. Spray the middle of the pan with cooking spray. Season chicken breasts with remaining salt and pepper and place in the middle of the baking pan.
From familyfoodonthetable.com


SHEET PAN ROAST CHICKEN THIGHS WITH FENNEL AND POTATOES
Steps. Preheat oven to 400°F (200°C). In very large bowl, whisk together oil, lemon zest, lemon juice, honey, salt and pepper. Add chicken thighs, fennel, potatoes, onion, garlic and thyme; toss to coat evenly. Arrange in single layer on large foil-lined baking sheet.
From chicken.ca


RECIPES/ONE-PAN-ROAST-CHICKEN-FENNEL-AND-ROOT-VEGETABLES …
A collection of cooking recipes in json format. Contribute to dpapathanasiou/recipes development by creating an account on GitHub.
From github.com


ROASTED CHICKEN AND ROOT VEGETABLES - WITH LOVE
2016-02-05 Ingredients. 2 large bone in, skin on chicken breasts 1 fennel bulb, trimmed, and roughly chopped 6 small red new potatoes, cut into bite size pieces
From withlovekacie.com


ROASTED ROOT VEGETABLES WITH FENNEL - ALL INFORMATION ABOUT …
Directions Preheat oven to 425 degrees. Combine the parsnips, beetroot, carrots, turnip, celeriac, fennel, garlic, oil, salt and lots of pepper to taste in a large bowl. Toss with hands to combine and coat vegetables well. Spread evenly in a large roasting pan. Roast in oven for 45 minutes.
From therecipes.info


ONE PAN CHICKEN AND VEGETABLES RECIPE - NATASHASKITCHEN.COM
2015-11-23 Prep: Preheat oven to 400˚F. In a large ziploc bag combine mayo and 1 packet ranch mix. Add 4 chicken breasts and squish the bag to coat chicken. Squeeze out excess air, seal and refrigerate while prepping veggies. Grease a large rimmed cookie sheet with oil (Tip: or line with parchment for easier cleanup).
From natashaskitchen.com


ONE-PAN ROAST CHICKEN WITH FENNEL AND PARSNIPS - COOK'S COUNTRY
1. Adjust oven racks to lowest and upper-middle positions; place 12-inch skillet on lower rack and heat oven to 425 degrees. Line rimmed baking sheet with aluminum foil and place cherries, cut side up, on sheet.
From cookscountry.com


ONE PAN ROASTED CHICKEN WITH FALL VEGETABLES - DAMN DELICIOUS
2015-09-13 Directions: Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray. Season chicken with oregano, thyme, basil, rosemary, salt and pepper, to taste; set aside. Place butternut squash, potatoes, carrots and brussels sprouts in a single layer onto the prepared baking sheet. Stir in olive oil, balsamic vinegar and ...
From damndelicious.net


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