One Tray Roast Chicken Dinner Recipes

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EASY ONE-TRAY CHICKEN THIGHS AND VEGGIES RECIPE BY TASTY



Easy One-Tray Chicken Thighs And Veggies Recipe by Tasty image

Here's what you need: fingerling potato, carrot, medium red onion, salt, black pepper, dried rosemary, olive oil, garlic, chicken thighs

Provided by Andrew Ilnyckyj

Categories     Dinner

Yield 3 servings

Number Of Ingredients 9

1 lb fingerling potato
½ lb carrot
1 medium red onion, thickly sliced
2 teaspoons salt
1 ½ teaspoons black pepper
1 teaspoon dried rosemary, finely chopped
1 tablespoon olive oil
4 cloves garlic
6 chicken thighs, skin-on

Steps:

  • Assemble potatoes, carrots, onion, and garlic on a parchment-lined baking sheet.
  • Drizzle with olive oil and sprinkle with rosemary, and half the black pepper and salt. Roll around and rub to coat everything evenly.
  • Sprinkle remaining salt and pepper on either side of each chicken thigh.
  • Arrange chicken thighs skin-side up on top of the vegetables.
  • Roast at 425˚F (220˚C) for about 40-50 minutes or until the chicken reads 165˚F (73˚C) internal temperature and skin is crispy.
  • Enjoy!

Nutrition Facts : Calories 603 calories, Carbohydrate 41 grams, Fat 17 grams, Fiber 5 grams, Protein 67 grams, Sugar 6 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

ONE-PAN ROAST DINNER



One-pan roast dinner image

Take the stress out of a Sunday roast with this one-pan recipe that couldn't be simpler

Provided by Good Food team

Categories     Dinner, Main course

Time 1h40m

Number Of Ingredients 10

1½ kg chicken
1 lemon, halved
50g softened butter
2 tsp dried mixed herbs
750g potatoes, chopped into roastie size
about 7 carrots, roughly 500g, each chopped into 2-3 chunks
2 tbsp olive oil
100g frozen peas
300ml chicken stock
1 tsp Marmite

Steps:

  • Heat oven to 220C/200C fan/gas 7. Snip the string or elastic off the chicken if it's tied up, then place in a big roasting tin. Shove the lemon halves into the cavity. Rub the butter, herbs and seasoning all over the chicken. Put the potatoes and carrots around it, drizzle everything with oil, season and toss together.
  • Roast for 20 mins, then turn the oven down to 200C/180C fan/gas 6 and roast for 50 mins more. Stir the peas, stock and Marmite into the veg in the tin, then return to the oven for 10 mins more.

Nutrition Facts : Calories 845 calories, Fat 51 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 11 grams sugar, Fiber 7 grams fiber, Protein 55 grams protein, Sodium 1.1 milligram of sodium

ROAST CHICKEN TRAYBAKE



Roast chicken traybake image

This healthy, easy chicken thigh one-pot needs just 10 minutes prep and saves on washing up, too. Lime, garlic, paprika and thyme add plenty of flavour

Provided by Sara Buenfeld

Categories     Dinner, Lunch, Main course, Supper

Time 1h15m

Number Of Ingredients 11

2 red onions (320g), sliced across into rings
1 large red pepper , deseeded and chopped into 3cm pieces
300g potatoes , peeled and cut into 3cm chunks
2 tbsp rapeseed oil
4 bone-in chicken thighs , skin and any fat removed
1 lime , zested and juiced
3 large garlic cloves , finely grated
1 tsp smoked paprika
1 tsp thyme leaves
2 tsp vegetable bouillon powder
200g long stem broccoli , stem cut into lengths if very thick

Steps:

  • Heat the oven to 200C/180C fan/gas 6. Put the onion, pepper, potatoes and oil in a non-stick roasting tin and toss everything together. Roast for 15 mins while you rub the chicken with the lime zest, garlic, paprika and thyme. Take the veg from the oven, stir, then snuggle the chicken thighs among the veg, covering them with some of the onions so they don't dry out as it roasts for 40 mins.
  • As you approach the end of the cooking time, mix 200ml boiling water with the bouillon powder. Take the roasting tin from the oven, add the broccoli to the tin, and pour over the hot stock followed by the lime juice, then quickly cover with the foil and put back in the oven for 10 more mins until the broccoli is just tender.

Nutrition Facts : Calories 483 calories, Fat 22 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 16 grams sugar, Fiber 11 grams fiber, Protein 31 grams protein, Sodium 0.6 milligram of sodium

ONE-TRAY ROAST CHICKEN DINNER



One-tray roast chicken dinner image

Inspire budding young chefs to make our easy chicken traybake. The recipe is specially created for children to follow, with detailed instructions

Provided by Cassie Best

Categories     Dinner

Time 1h20m

Number Of Ingredients 17

800g floury potatoes, such as Maris Piper or King Edwards
4 garlic cloves, unpeeled
5 sprigs of thyme, leaves picked
3 tbsp vegetable oil , plus a little extra for drizzling
4 chicken legs
4 carrots
150g frozen peas
gravy, to serve (optional)
chopping board
vegetable peeler
sharp knife
large saucepan
colander
large roasting tin
measuring spoons
2 spoons
oven gloves

Steps:

  • Put a chopping board on your work surface. Use a vegetable peeler to peel the potatoes (but make sure you save the potato peel - see our tip below). Cut the potatoes into chunks, about the size of golf balls. Put them in a pan and cover with cold water.
  • Put the pan on the hob and turn the heat to high, when the water boils, reduce the heat to medium and set a timer for 8 mins. When the timer beeps, carefully drain the potatoes through a colander in the sink. Leave to dry for a few minutes. Heat the oven to 200C/180C fan/gas 6.
  • Tip the potatoes into your largest roasting tin, add the garlic cloves (no need to peel them first), thyme and drizzle with 2 tbsp oil. Season well and use two spoons to turn the potatoes to coat them in the oil.
  • Put the chicken legs amongst the potatoes or on top. Drizzle with the remaining oil and season with a pinch of salt and pepper. Use your oven gloves to carefully place the tin in the centre of the oven and roast for 30 mins.
  • Carefully remove the tin from the oven and use your spoons to turn the potatoes again - be careful that the hot fat doesn't splash you. Return the tin to the oven for a further 15 mins.
  • Peel the carrots and cut them into long batons, then drizzle with a little extra oil and season.
  • Push the potatoes and chicken to one end of the tin and put the carrots at the other end. Return to the oven for 10 mins.
  • Remove the tin from the tray and carefully stir the peas into the carrots, then return to the oven for a final 5 mins. When the roast is ready, the chicken and potatoes will be crispy and the veggies will be soft. Test the chicken is ready by piercing the thickest part using a knife - the juices should run clear. If not, return to the oven for a further 5 mins and test again. Serve with gravy, if you like.

Nutrition Facts : Calories 503 calories, Fat 26 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 8 grams sugar, Fiber 8 grams fiber, Protein 25 grams protein, Sodium 0.29 milligram of sodium

ONE-PAN CHICKEN



One-Pan Chicken image

Provided by Nigella Lawson : Food Network

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 8

Olive oil
One 3 1/2-pound chicken, cut into 8 pieces
2 1/4 pounds new potatoes cut into 1/2-inch dice
3 medium red onions, cut into segments
16 garlic cloves, unpeeled
3 red peppers, seeded and quartered
Coarse sea salt
1/2 cup chopped parsley leaves

Steps:

  • Preheat the oven to 425 degrees F.
  • Get 2 baking dishes and pour in some olive oil to coat. Arrange the pieces of chicken, the potatoes, onions, garlic cloves, and peppers on them. (If you want to use 3 dishes and have got the room, do; the less packed everything is, the crispier the potatoes will be.) Then drizzle some more oil over, making sure everything's glossy and well slicked (but not dripping), sprinkle with the salt, and bake for about 45 minutes.
  • When done (and test all the component parts), strew over the parsley and - I always do this - serve straight from the baking dishes.

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