ONE PAN CHICKEN AND VEGGIES RECIPE BY TASTY
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
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
ONE-PAN FALL CHICKEN DINNER RECIPE BY TASTY
Here's what you need: olive oil, garlic, fresh thyme, fresh rosemary, fresh sage, boneless, skinless chicken thighs, salt, pepper, sweet potato, brussels sprouts, red onion, bacon, salt, pepper
Provided by Alix Traeger
Categories Dinner
Yield 2 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 400°F (200°C).
- In a plastic zip-top bag add 2 tablespoons of olive oil, garlic, thyme, rosemary, and sage.
- Place the chicken thighs on top and season with salt and pepper.
- Close the bag and massage to coat the chicken evenly. Refrigerate.
- On a sheet pan, place the chopped sweet potato, Brussels sprouts and red onion.
- Drizzle with 2 tablespoons of olive oil and season with salt and pepper. Toss to coat.
- Place the chicken thighs on top of the vegetables and sprinkle with chopped bacon.
- Bake for 30 minutes, or until the internal temperature of the chicken reaches 165°F (75°C).
- Enjoy!
Nutrition Facts : Calories 695 calories, Carbohydrate 47 grams, Fat 40 grams, Fiber 10 grams, Protein 43 grams, Sugar 14 grams
ROAST CHICKEN RECIPE BY TASTY
Here's what you need: whole chicken, kosher salt, freshly ground black pepper
Provided by Matt Ciampa
Categories Dinner
Yield 4 servings
Number Of Ingredients 3
Steps:
- Remove the giblets from the chicken cavity. Pat the chicken dry all over with paper towels, including the cavity.
- Generously season the entire chicken with salt and pepper. With the tip of a toothpick, poke the skin of the chicken all over, creating at least 20 tiny holes.
- Transfer the chicken to a rimmed baking dish and let sit in the refrigerator, uncovered, for 8-12 hours.
- Preheat the oven to 450˚F (230˚C).
- Remove the chicken from the refrigerator and let it warm to room temperature for 1 hour.
- Truss the chicken legs. Using butcher's twine, tie the legs together, then slip the twine under each leg, pull up to the top of the chicken, and flip the bird over. Pull the twine under the wings, loop around the neck, and then tie to secure and cut off any excess twine. Flip the bird over again and tuck the wings under the breasts.
- Set the chicken, breast-side up, on a roasting rack set over a roasting pan.
- Roast for 1 hour, or until a meat thermometer inserted in the thickest part of the chicken reaches 165˚F (75˚C).
- Let the chicken rest at room temperature for 20 minutes.
- To carve, remove the twine. Using a sharp knife, cut between the leg and the breast. When you reach the joint, bend it back and cut right through. Twist off the wings. To remove the breasts, cut straight down along the keel bone. Then, angling your knife outward, remove the breast. Break the legs down into thighs and drumsticks, if desired. Pull off the oysters from the underside of the chicken.
- If you'd like, make chicken stock from the carcass. Add the carcass to a large pot with onions, celery, carrots, garlic, and other aromatics of your choice. Cover with water and bring to a boil over high heat. Reduce the heat to low and simmer for about 8 hours, skimming off the fat as needed. Store in the fridge for a few days or freeze for a few months.
- Enjoy!
Nutrition Facts : Calories 958 calories, Carbohydrate 0 grams, Fat 67 grams, Fiber 0 grams, Protein 76 grams, Sugar 0 grams
ONE-PAN WINTER CHICKEN ROAST RECIPE BY TASTY
Here's what you need: large sweet potato, brussels sprouts, apples, skins on chicken thigh, olive oil, salt, pepper, garlic, fresh rosemary, fresh thyme
Provided by Robin Broadfoot
Categories Dinner
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400˚F (200˚C).
- On a baking sheet, toss the sweet potato, Brussels sprouts, and sliced apples so they're evenly distributed.
- Lay the chicken thighs on top.
- Drizzle the olive oil over the chicken, fruit, and veggies, and season with salt and pepper.
- Sprinkle with the garlic, rosemary, and thyme.
- Turn the chicken over and season on the other side, then return to skin-side up.
- Bake for 30 minutes, then broil for 5 - 10 minutes so the chicken skin gets golden brown and crispy.
- Enjoy!
Nutrition Facts : Calories 479 calories, Carbohydrate 40 grams, Fat 20 grams, Fiber 8 grams, Protein 35 grams, Sugar 19 grams
GREEK SHEET-PAN CHICKEN
I love roasted vegetables and keeping things simple. One bowl and one sheet pan, that's it. You could certainly use boneless chicken and add other veggies to this Greek sheet-pan chicken. Then serve it with cucumber salad. -Sara Martin, Whitefish, Montana
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 375°. Spray a 15x10x1-in. baking pan with cooking spray; set aside., In a large bowl, combine the first 7 ingredients; toss to coat. Place chicken and vegetables in a single layer on baking pan; sprinkle with pepper. Bake until a thermometer inserted in chicken reads 170°- 175° and vegetables are tender, 30-35 minutes., If desired, preheat broiler. Broil chicken and vegetables 3-4 inches from heat until lightly browned, 2-3 minutes. Remove from oven, cool slightly. Sprinkle with feta cheese.
Nutrition Facts : Calories 481 calories, Fat 24g fat (5g saturated fat), Cholesterol 92mg cholesterol, Sodium 924mg sodium, Carbohydrate 31g carbohydrate (3g sugars, Fiber 4g fiber), Protein 31g protein.
ONE-PAN PIRI PIRI CHICKEN DINNER
Try this one-pan piri piri chicken for a family dinner and adjust the chilli levels to suit your family's tolerance. You can use a whole chicken instead, if you like
Provided by Paul Ainsworth
Categories Dinner
Time 1h30m
Number Of Ingredients 15
Steps:
- Pound all the marinade ingredients together with 1 tsp salt using a large pestle and mortar, or blitz in a mini chopper to create a loose paste. Slash each chicken piece a few times, then tip into a bowl and coat in the marinade. Cover and chill for at least 1 hr or up to 24 hrs.
- Heat the oven to 220C/200C fan/gas 7. Tip the chicken along with the marinade and potatoes into a roasting tin. Toss together, then arrange the chicken on top of the potatoes, thighs skin-side up. Roast for 35-40 mins until the chicken has browned.
- Remove the tin from the oven and mix the peppers in with the potatoes, baste the chicken in some of the juices in the tin and turn the drumsticks. Nestle the cherry tomatoes in among the chicken and roast for another 20-25 mins until the chicken is cooked through, the skin is crisp and the vegetables are nicely roasted. Scatter with the coriander and some flaky sea salt, if you like, and serve straight from the tin with the buttered corn on the side.
Nutrition Facts : Calories 571 calories, Fat 30 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 13 grams sugar, Fiber 6 grams fiber, Protein 42 grams protein, Sodium 1.8 milligram of sodium
ONE-PAN ROASTED CHICKEN WITH CARROTS
From purewow.com . Easy and fast dinner. Roasted carrots are so superior to boiled or steamed. This is a delicious way to get healthy veggies into your diet. I added a beet and I imagine you can add other veggies you might have handy.
Provided by duonyte
Categories Chicken Thigh & Leg
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- 1. Preheat the oven to 425°F.
- 2. Arrange the carrots and onion in a single layer on a greased baking sheet. (I also added a baby beet, peeled and halved).
- 3. Slice the top off a head of garlic; discard the top and place on the tray.
- 4. Drizzle 2 tablespoons of olive oil over the vegetables; season with the rosemary, and salt and pepper.
- 5. Top with the chicken thighs. Rub each thigh with 1 teaspoon olive oil; season with salt and pepper.
- 6. Roast in the oven until the chicken skin is golden and the carrots are tender, 15 to 25 minutes.
- 7. To serve, divide the vegetables and chicken thighs among four plates.
- Note: Candidly, I actually had already cooked chicken, which I plopped on top to give you an idea of how this looks, so your chicken will likely look different. The time to cook will depend on how large your carrots are - I halved lengthwise some of the larger ones, mine took about 25 minutes to get tender. Test chicken to make sure it's done - thighs vary so much in size. I made only half the recipe.
Nutrition Facts : Calories 425.4, Fat 28.4, SaturatedFat 6, Cholesterol 79, Sodium 193.3, Carbohydrate 24.9, Fiber 5.8, Sugar 9.8, Protein 19.2
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