ONE PAN ROAST CHICKEN WITH ROOT VEGETABLES
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
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.
GARLIC-ROASTED CHICKEN AND ROOT VEGETABLES
[DRAFT]
Provided by Giada De Laurentiis
Categories main-dish
Time 2h35m
Yield 4 servings
Number Of Ingredients 26
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.
HONEY-ROASTED CHICKEN & ROOT VEGETABLES
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
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 ROAST CHICKEN WITH ROOT VEGETABLES
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
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
HERB-ROASTED CHICKEN WITH ROOT VEGETABLES
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
ROAST CHICKEN & ROOTS
This one-tray, vibrant and veg-heavy roast chicken dish provides four of your five-a-day
Provided by Justine Pattison
Time 1h45m
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/gas 6. Put the chicken in a large roasting tin. Remove any trussing elastic and re-tie the chicken's legs with string, if you like. Rub the lemon juice into the chicken, then rub in 1 tbsp of the oil and sprinkle with the thyme and plenty of seasoning. Roast for 25 mins.
- Mix the squash, carrots, parnsips and onion in a bowl with the remaining oil, lemon zest and plenty of ground black pepper, and toss together well.
- Take the chicken out of the oven and put on a plate. Scatter the vegetables into the tin, nestling the garlic cloves underneath, then put the chicken on top. Return to the oven for a further 45 mins, turning the veg after 20 mins until the chicken is cooked and the vegetables are tender and lightly browned.
- Take the chicken out and place on a warmed platter. Cover with foil and leave to rest for 10 mins. Cook the spinach in a saucepan with a drizzle of water, and season with black pepper. Scatter the vegetables around the chicken and serve with the spinach. Squeeze the garlic out of the skins and smear over the chicken, if you like.
Nutrition Facts : Calories 524 calories, Fat 24 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 17 grams sugar, Fiber 11 grams fiber, Protein 42 grams protein, Sodium 0.5 milligram of sodium
PAN-ROASTED CHICKEN AND VEGETABLES
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
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
More about "one pan roast chicken with root vegetables recipes"
OVEN ROASTED CHICKEN AND VEGETABLES (ONE PAN)
From onepotrecipes.com
ONE PAN CHICKEN AND ROASTED VEGETABLES - TWO KOOKS …
From twokooksinthekitchen.com
ROASTED CHICKEN WITH ROOT VEGETABLES - STRIPED SPATULA
From stripedspatula.com
CRISPY ROAST CHICKEN WITH VEGETABLES - THE SEASONED …
From theseasonedmom.com
ROAST CHICKEN WITH VEGETABLES RECIPE - SIMPLY RECIPES
From simplyrecipes.com
5/5 (16)Total Time 1 hr 55 minsCuisine AmericanPublished Mar 15, 2010
- Cut away the chicken's wishbone: Use a paring knife to cut away the wishbone from the neck/breast area of the chicken. You will probably have to use your fingers to feel around for it.
- Season the cavity: Generously season the cavity of the chicken with salt and pepper. Add three of the garlic cloves and 5 sprigs of the thyme to the cavity, using your hands to rub the thyme and garlic all around the cavity.
- Truss the chicken: Cut a 3-foot section of cotton kitchen string. Place the chicken so that it is breast up, and the legs pointing toward you. Tuck the wing tips under the chicken.
- Toss vegetables with olive oil: Place the vegetables, onions, garlic, and remaining thyme sprig into a bowl. Add 1/4 cup of olive oil and toss with your hands until well coated.
- Place chicken on a bed of the vegetables in a cast iron pan: Create a bed of the root vegetables in a large cast iron pan (or use a regular roasting pan if you don't have a cast iron pan.)
- Roast in oven: Place the pan in the oven and roast the chicken for 25 minutes at 475°F. Then reduce the heat to 400°F and roast for an additional 45 minutes, or until the thickest part of the thigh registers 165°F on a meat thermometer and the juices run clear.
- Cover and let rest on cutting board: Transfer the chicken to a cutting board, cover with aluminum foil and let rest for 20 minutes before carving to serve.
- Cut the chicken into serving pieces: Place vegetables on a serving platter with the chicken pieces arranged on top.
HOW TO COOK THE BEST ROAST CHICKEN IN A RöMERTOPF
From faws.netlify.app
POT-ROAST CHICKEN WITH VEGETABLES RECIPE - BBC FOOD
From bbc.co.uk
9 HOMEY POT ROAST RECIPES - YAHOO
From yahoo.com
HOW TO ROAST VEGETABLES IN THE OVEN (RECIPE INCLUDED)
From tasteofhome.com
ONE-PAN ROAST CHICKEN WITH ROOT VEGETABLES | AMERICA'S …
From americastestkitchen.com
25+ OF OUR BEST ANTI-INFLAMMATORY RECIPES - EATINGWELL.COM
From eatingwell.com
SIMPLE ROAST CHICKEN WITH ROOT VEGETABLES | THE ORGANIC CENTER
From organic-center.org
EASY ROAST CHICKEN & POTATOES RECIPE » HOMEMADE HEATHER
From homemadeheather.com
ROAST CHICKEN AND ROOT VEGETABLES - CHEF MICHAEL SMITH
From chefmichaelsmith.com
ROAST CHICKEN WITH ROOT VEGETABLES - THE HUNGRY BLUEBIRD
From thehungrybluebird.com
ONE-PAN CRISPY CHICKEN THIGHS WITH ROASTED VEGETABLES
From tablespoon.com
SHEET PAN ROASTED CHICKEN WITH ROOT VEGETABLES RECIPE
From recipes.net
SECRETS TO THE PERFECT ONE-PAN ROAST CHICKEN WITH ROOT …
From youtube.com
JAMIE OLIVER'S ROASTED VEGETABLES RECIPE | EXPRESS.CO.UK
From express.co.uk
PERFECT ROASTED CHICKEN AND ROOT VEGETABLES - LIVELY TABLE
From livelytable.com
INSTANT POT CHILE VERDE SHREDDED CHICKEN - THE ROASTED ROOT
From theroastedroot.net
EASY DINNER IDEAS ON INSTAGRAM: "A BIG, HEARTY BOWL OF DELICIOUS …
From instagram.com
ROASTED CHICKEN WITH ROOT VEGETABLES RECIPE | MYRECIPES
From myrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love