ONE-PAN ROAST CHICKEN & POTATOES
Bring the pan straight to the table and use the juices to make a light, lemony gravy for the perfect summer roast
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 1h55m
Number Of Ingredients 9
Steps:
- Heat oven to 190C/170C fan/gas 5. Stuff the chicken cavity with 2 lemon halves, 2 rosemary sprigs, 4 onion quarters and some seasoning. Put the chicken into a large roasting tray.
- Crush 3 garlic cloves, then add to a small bowl with the thyme leaves and olive oil, mix, then rub this all over the chicken with some seasoning.
- Arrange the potatoes around the chicken with the rest of the lemons and onions, rosemary and whole garlic cloves, and lemon thyme. Cook in the oven for 1 hr 20 mins, turning the potatoes in the pan once or twice. To check if the chicken is cooked, pierce the thigh with a skewer and the juices should run clear.
- Remove the chicken from the tray and place on a serving dish or board to rest for 15-20 mins. As you lift the chicken, let any juices pour back into the tray. Increase oven temperature to 200C/ 180C fan/gas 6 and cook the potatoes for a further 10-15 mins or until tender.
- If you want gravy, use a slotted spoon to remove the potatoes from the tray to a serving bowl, then use a potato masher to mash all the juices, lemons, herbs and garlic together in the roasting tray, adding a splash of water if it's too pulpy. Push this mix through a sieve, taste the gravy and add some more seasoning if you need to. Bring everything into the garden so everyone can help themselves.
Nutrition Facts : Calories 670 calories, Fat 40 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 51 grams protein, Sodium 0.48 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
HEAVENLY HOME-STYLE ROASTED WHOLE CHICKEN AND POTATOES
I consider this recipe to be one of my best "stand-by's!" It is a great "stand-by" recipe for family-friendly meals; to throw together as an easy one-pot meal for any occasion; for unexpected company; for easy weekend meal prep that allows for delicious leftovers all week; for a potluck, or to take to a family who is sick or in need; or for guest-worthy dinner parties (because it is so easy to make,so that the chef can enjoy the festivities, too). It is just a great and easy recipe that can be thrown together on a moment's notice! There are a million baked/roasted chicken recipes out there, but I like this one because it allows the chicken and potatoes to roast to a perfect crisp (yet so tender on the inside); the chicken turns out incredibly moist (thanks to the decadant butter); and the spices and garlic create a flavor-rich dish. I prefer to make it with butter or high quaility spread, but you can use olive oil in place of the butter, if you prefer. An added bonus to this recipe is that it will make your house smell heavenly, while it cooks. Mmmmm - good! :-)
Provided by Helping Hands
Categories One Dish Meal
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Pre-heat oven to 400.
- Unwrap chicken, remove giblets (if needed), wash, and pat semi-dry.
- Spread 1 tbs butter on the bottom of shallow roasting pan.
- Place whole chicken in roasting pan, breast side up.
- Sprinkle liberally with salt.
- Spread remaining butter all over chicken.
- Sprinkle with black pepper, lemon pepper, and paparika to taste. Sprinkle with rosemary.
- Add potatoes to pan, surrounding the chicken.
- Spinkle potatoes with salt, pepper, and small amount of rosemary.
- Drizzle potatoes with olive oil.
- Place pan in oven and bake chicken and potatoes for 20 minutes.
- Remove from oven.
- Toss potatoes to turn.
- Add 1 cup water to the pan.
- Add chopped carrots and onion to pan.
- Sprinkle minced garlic over veggies and chicken.
- Drizzle carrots and onion with olive oil.
- Place pan back in oven.
- Bake for an additional 45 mins until chicken is brown and crispy, and potatoes are nicely roasted.
- Remove from oven, allowing chicken to cool.
- Carve chicken and serve with veggies (drizzle with gravy from the pan, if you like).
- NOTE: If whole chicken is over 3.5 pounds, add 8-10 mins per pound to cooking time.
Nutrition Facts : Calories 954.1, Fat 65, SaturatedFat 22.6, Cholesterol 274.4, Sodium 402.8, Carbohydrate 29.9, Fiber 5, Sugar 6.5, Protein 60.8
ONE-PAN ROASTED CHICKEN AND SWEET POTATOES RECIPE BY TASTY
Here's what you need: small sweet potato, lemon, green beans, olive oil, fresh rosemary, fresh thyme, garlic, salt, ground black pepper, boneless, skinless chicken breast, paprika
Provided by Mercedes Sandoval
Categories Dinner
Time 30m
Yield 1 serving
Number Of Ingredients 11
Steps:
- Preheat oven to 375˚F (190˚C).
- Add the sweet potatoes, lemon slices, green beans, olive oil, rosemary, thyme, garlic, salt, and pepper to a large bowl (or parchment paper-lined sheet tray) and toss until fully coated.
- Season the chicken breast with salt, pepper, and paprika.
- Transfer to a parchment paper-lined sheet tray and place the chicken breast on top of the vegetables (if you tossed your vegetables in a bowl).
- Bake until vegetables are tender and chicken is cooked through, about 20 minutes.
- Enjoy!
Nutrition Facts : Calories 692 calories, Carbohydrate 79 grams, Fat 20 grams, Fiber 16 grams, Protein 55 grams, Sugar 26 grams
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