ROASTED CHICKEN WITH ROOT VEGETABLES
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
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
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
BRINED ROASTING CHICKEN
I discovered the art of brining turkey a few years ago and transferred the technique to roasting a whole chicken. I guarantee you will have a moist bird and rich flavorful gravy from the pan drippings. -Julie Noyes Louisville,Kentucky
Provided by Taste of Home
Categories Dinner
Time 1h50m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- For brine, combine the first seven ingredients in a large kettle. Bring to a boil; cook and stir until salt is dissolved. Remove from the heat. Cool to room temperature., Remove giblets from chicken; discard. Place cold water in a 2-gal. resealable plastic bag; add chicken. Place in a roasting pan. Carefully pour cooled brine into bag. Squeeze out as much air as possible; seal bag and turn to coat. Refrigerate for 3-4 hours, turning several times., Discard brine. Rinse chicken with water; pat dry. Skewer chicken openings; tie drumsticks together. Brush with oil. Place chicken in a roasting pan. , Bake, uncovered, at 350° for 80-90 minutes or until a thermometer reads 180°, basting occasionally with pan drippings (cover loosely with foil if chicken browns too quickly)., Remove chicken to a serving platter and keep warm. Pour drippings and loosened browned bits into a measuring cup; skim fat and discard. Add enough broth to measure 1 cup. , In a small saucepan, combine flour and broth mixture until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken.
Nutrition Facts : Calories 404 calories, Fat 24g fat (7g saturated fat), Cholesterol 134mg cholesterol, Sodium 277mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 42g protein.
ROAST CHICKEN AND VEGETABLES
An easy-to-prepare one-dish recipe. A combination of blue ribbon recipes I've found all over the internet and fused together. Feel free to substitute a bit here and there to make it your own.
Provided by Chonchos
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 2h25m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 385 degrees F (196 degrees C).
- Pour olive oil into a large bowl; toss potatoes, carrots, bite-size pieces of celery, and 3/4 of the sliced onion in the oil to coat. Set remaining onion aside. Transfer oiled vegetables to a large cast iron skillet.
- Rinse chicken and pat thoroughly dry with paper towels. Generously season the chicken, inside and out, with salt, black pepper, and garlic powder. Place the remaining 1/4 of the sliced onion, 1/4 cup margarine, lemon slices, 1 teaspoon minced garlic, and large pieces of celery into the cavity of the chicken.
- Place the chicken atop the oiled vegetables; scatter remaining 1/4 cup of margarine pieces and 1 2/3 tablespoon minced garlic in small amounts around the vegetables.
- Roast chicken and vegetables in the preheated oven until the skin is browned and crisp, the vegetables are tender, and an instant-read meat thermometer inserted into the thickest part of a thigh reads 165 degrees F (75 degrees C), about 1 hour and 45 minutes. Let chicken rest for 10 minutes before carving and serving with vegetables.
Nutrition Facts : Calories 753.5 calories, Carbohydrate 36.2 g, Cholesterol 145.5 mg, Fat 45.6 g, Fiber 6.1 g, Protein 50.4 g, SaturatedFat 10.5 g, Sodium 413.9 mg, Sugar 6.7 g
THANKSGIVING CHICKEN OVER ROASTED VEGETABLES
If you're hosting a smaller group on Thanksgiving and can't commit to a turkey, or just want to create a holiday vibe on short notice, this one-pan roasted chicken is just the thing. Homemade poultry seasoning, filled with classic flavors like sage, rosemary and thyme, makes your whole kitchen smell just like the holidays.
Provided by Food Network Kitchen
Categories main-dish
Time 2h20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Rinse the chicken and pat very dry, inside and out. Combine the chopped rosemary, sage, thyme, 1 tablespoon salt, 1/2 teaspoon pepper and the nutmeg in a small bowl. Rub about two thirds of this salt mixture all over the chicken, inside and out. Stuff the herb sprigs inside the cavity. Set the chicken on a roasting rack to rest and dry at room temperature for 30 minutes.
- Preheat the oven to 400 degrees F.
- Scatter the sweet potatoes, Brussels sprouts and onions in the bottom of a large roasting pan. Drizzle with 2 tablespoons of the melted butter and sprinkle with the remaining salt-herb mixture. Toss well. Set the chicken and roasting rack over the vegetables. Roast until the chicken begins to brown, about 40 minutes.
- Toss the bread cubes in a large bowl with 2 tablespoons melted butter and season with salt and pepper. Remove the roasting pan from the oven. Carefully remove the rack and chicken and set aside; toss the bread cubes into the pan with the vegetables. Put the chicken and rack back over the vegetables and brush the chicken with the remaining 2 tablespoons melted butter.
- Continue to roast until the chicken skin is crisp and golden and the internal temperature reads 165 degrees F on an instant read thermometer when inserted into the thickest part of the thigh not touching bone, about 40 minutes more.
- Remove the chicken to a cutting board to rest for 15 minutes. Increase the oven temperature to 425 degrees F. Toss the vegetables and bread and return to the oven until the vegetables are tender and caramelized and the bread cubes are golden brown and crisp, 5 to 10 minutes.
- Carve the chicken into serving pieces and pour any accumulated juice from the carving board over the roasted vegetables and bread. Toss the vegetables and bread again and serve.
BRINED ROAST CHICKEN
The juiciest chicken roast ever. I have taken this recipe from Chef at Home Michael Smith and added a touch of my own.
Provided by badboy_ian
Categories One Dish Meal
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Whisk the salt and sugar into the water until they are completely dissolved, add 3 stalks of Thyme. Place the chicken in a large bowl or pot and cover with the brine. Refrigerate over night or at least 2 hours, then remove it and dry well with a clean towel.
- Preheat your oven to 350°F Toss the vegetables and onions with oil and a bit of salt and pepper then pour them into a casserole dish or shallow roasting pan along with the bay leaves. Sit the chicken on top and roast until the thermometer reads 160°F instantly in the thickest part of the breast and 165°F in the thigh. Take a brush and brush the Browning Gravy all over the chicken generously and let cook to the desired color.
- Cooking time depends on the size of your chicken. Use the leftover thyme as garnish.
Nutrition Facts : Calories 333.2, Fat 15.2, SaturatedFat 3.8, Cholesterol 53.5, Sodium 14252.8, Carbohydrate 36.1, Fiber 1.6, Sugar 27.9, Protein 14
RANCH-BRINED ROAST CHICKEN AND VEGETABLES
In this recipe, you brine and season a family-sized roaster with ranch dip mix for a deep, rich flavor.
Provided by JackieOhNo
Categories Whole Chicken
Time 4h40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In 2-1/2-quart microwave-safe bowl, microwave 2 cups water on High in 1-minute intervals until just boiling. Stir in sugar and salt until dissolved. Reserve 1 T. dip mix; stir remaining mix into liquid mixture. Stir in 6 cups water and 2 T. dill; cool mixture to room temperature. Place chicken in 2-gallon plastic food storage bag in large bowl.
- Pour liquid mixture over chicken; seal bag. Refrigerate at least 4 hours but no longer than 8 hours.
- Preheat oven to 350 degrees. Remove chicken from brine; discard brine; pat chicken dry. Place chicken in shallow roasting pan; sprinkle with 1 t. reserved dip mix. Roast 1 hour.
- In bowl, toss potatoes and carrots with oil and remaining 2 t. dip mix until coated; arrange around chicken in pan. Roast until meat thermometer inserted into thickest part of thigh away from bone registers 180 degrees and vegetables are tender, 45 minutes to 1 hour. Transfer to chicken platter; sprinkle with 1 t. of remaining dill. Let stand 10 minutes before carving. Toss vegetables with remaining 2 t. dill; serve vegetables with chicken.
Nutrition Facts : Calories 853.5, Fat 51.2, SaturatedFat 13.9, Cholesterol 213.9, Sodium 9706.2, Carbohydrate 44.3, Fiber 3.4, Sugar 29.5, Protein 52.4
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