Roast Chicken Vegetables Recipes

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ROAST CHICKEN WITH VEGETABLES



Roast Chicken with Vegetables image

Love a moist and tender chicken but not the mess of actually roasting one? Use an oven cooking bag to keep a chicken and veggies easily under control. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 1h30m

Yield 6 servings.

Number Of Ingredients 13

1 tablespoon all-purpose flour
1 large oven roasting bag
8 small red potatoes, halved
6 medium carrots, cut into 2-inch pieces
6 half-ears frozen corn on the cob, thawed
1 teaspoon salt, divided
1/2 teaspoon pepper, divided
1/4 teaspoon paprika, divided
1 medium onion, quartered
3 fresh rosemary sprigs or 1 tablespoon dried rosemary, crushed
1 roasting chicken (6 to 7 pounds)
2 tablespoons olive oil
2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed

Steps:

  • Preheat oven to 350°. Sprinkle flour into oven bag; shake to coat. Add potatoes, carrots, corn, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1/8 teaspoon paprika. Shake bag to coat vegetables; place in a 13x9-in. baking pan., Place onion and rosemary sprigs in cavity of chicken. Rub skin with oil; sprinkle with minced rosemary and remaining salt, pepper and paprika. Skewer chicken openings; tie drumsticks together. Place chicken in center of bag, breast side up; place vegetables around chicken., Cut six 1/2-in. slits in top of bag; close with tie provided. Bake 1-1/4 to 1-1/2 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°. Let stand in oven bag 15 minutes before carving. Discard onion and rosemary sprigs.

Nutrition Facts : Calories 711 calories, Fat 37g fat (10g saturated fat), Cholesterol 179mg cholesterol, Sodium 615mg sodium, Carbohydrate 34g carbohydrate (6g sugars, Fiber 5g fiber), Protein 61g protein.

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

ROAST CHICKEN AND VEGETABLES



Roast Chicken and Vegetables image

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

2 tablespoons olive oil
4 red potatoes, cut into large cubes
1 (16 ounce) package carrots, cut diagonally into bite-size pieces
1 stalk celery, cut diagonally into bite-size pieces
1 sweet onion, sliced - divided
1 (4.5 pound) whole chicken
salt and ground black pepper to taste
garlic powder, or to taste
½ cup cubed margarine, divided
1 large lemon, sliced
1 teaspoon minced garlic
1 stalk celery, cut into 3 pieces
1 ⅔ tablespoons minced garlic

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

GARLIC-ROASTED CHICKEN AND ROOT VEGETABLES



Garlic-Roasted Chicken and Root Vegetables image

[DRAFT]

Provided by Giada De Laurentiis

Categories     main-dish

Time 2h35m

Yield 4 servings

Number Of Ingredients 26

Butter:
6 tablespoons (3/4 stick) unsalted butter, at room temperature
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh thyme
1/2 teaspoon fresh lemon juice (from 1/2 large lemon)
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 large cloves garlic, minced
Chicken:
One 6 1/4-pound chicken, rinsed and patted dry
Kosher salt and freshly ground black pepper
1 teaspoon kosher salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
6 baby red potatoes, halved
4 medium carrots, peeled and halved lengthwise
2 large parsnips, peeled and quartered lengthwise
2 large shallots (about 8 ounces), peeled and halved
1 clove garlic, peeled
1/2 cup low-salt chicken broth
5 sprigs fresh rosemary
5 sprigs fresh thyme
1 lemon, quartered
Vegetables:
3 tablespoons extra-virgin olive oil
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme

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.

ROAST CHICKEN WITH VEGETABLES



Roast Chicken with Vegetables image

New cooks are intimidated by the idea of roasting a chicken, but nothing could be simpler. If you roast the chicken with some vegetables in the same pan for about an hour, you will have a moist, golden bird and savory accompaniments - all ready to eat at the same time. While they cook, you can set the table, watch the news, maybe make a dessert.

Provided by Food Network

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 6

8 whole carrots
1 teaspoon black pepper
2 medium-size yellow onions 4 sprigs fresh or 1 tablespoon dried rosemary
8 small white or red potatoes (about 1H inches in diameter)
1 whole chicken, about 3 1/2 pounds
3 teaspoons salt

Steps:

  • Preheat oven to 425 degrees F.
  • Preparing the Vegetables Peel the carrots and cut them crosswise into 1 1/2-inch-long pieces. Cut the thicker pieces in half lengthwise as well. Peel each onion and cut into quarters. Wash the potatoes under cold water to get rid of any dirt. Leave them whole and unpeeled. Scatter the carrots, onions, and potatoes on the bottom of a 9-by-13-inch baking or roasting pan. Sprinkle 1 1/2 teaspoons of the salt and 1/2 teaspoon of the pepper over them, and lay 2 sprigs of the rosemary on top. If you are using dried rosemary, put 1 tablespoon in the palm of your hand and crumble it over the vegetables.
  • Preparing the Chicken The giblets, which consist of the liver, gizzard, and heart, plus the neck, are usually in a package inside the cavity of the chicken, between the legs. Remove them and discard or refrigerate them to use later. If there is a pale-yellow chunk of fat on either side of the cavity, pull or cut it off and discard. Hold the chicken under cold running water and rinse it inside and out. Shake off excess water and pat dry with paper towels. Sprinkle the remaining 11/2 teaspoons of salt and 1/2 teaspoon of pepper over the outside of the chicken, rubbing them all over the skin. Set the chicken, the breast side facing up, on top of some of the vegetables, with the remaining ones surrounding the bird. Insert a dial-type (not instant-read) thermometer into the breast, taking care that the rod of the thermometer does not touch any bones.
  • Roasting the Chicken Put the chicken in the center of the oven and set the timer for 30 minutes. When the timer rings, remove the pan from the oven and, using a large spoon, turn over the vegetables that surround the chicken. Don't bother with the vegetables under the chicken. Return the pan to the oven and set the timer for 30 more minutes. After 30 minutes, take the chicken out of the oven to check for doneness. Insert the tip of a small paring knife into the meat of the thigh where it attaches to the body. If the juices that run out are pink, the chicken needs to continue cooking for another 10 to 15 minutes. If the juices are clear, it is done. The meat thermometer should show a temperature of 170 degrees F to 180 degrees F when the chicken is done.
  • Carving the Chicken Carve the chicken according to the instructions on the preceding page. Scoop the vegetables out of the roasting pan and onto a serving platter. Remove the fat from the pan juices. Arrange the cut chicken pieces on top of vegetables, spoon some pan juices over the chicken and vegetables, scatter the 2 remaining rosemary sprigs on top and bring the dish to the table for serving.

ROASTED CHICKEN WITH VEGETABLES AND THYME



Roasted Chicken with Vegetables and Thyme image

For chicken with tender meat and a crisp, golden brown skin in about an hour, roasting it in a high-heat oven, along with carrots, leeks, and potatoes, is the way to go for a tasty one-pot dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 1h25m

Number Of Ingredients 9

3/4 pound red new potatoes, halved or quartered if large
3/4 pound carrots, cut into 2-inch lengths, halved lengthwise if large
8 shallots, peeled and halved through the root ends
1 head garlic, halved horizontally
1 bunch fresh thyme
3 tablespoons olive oil
Coarse salt and ground pepper
2 small onions, halved
1 whole chicken (3 1/2 to 4 pounds), giblets discarded

Steps:

  • Preheat oven to 450 degrees, with racks set in middle and lower thirds. On a large rimmed baking sheet, toss potatoes, carrots, shallots, garlic, and a few sprigs of thyme with 2 tablespoons oil. Season with salt and pepper. Set aside.
  • In an ovenproof skillet, toss onions with remaining tablespoon oil. Place chicken, breast side up, on top of onions. Season cavity and exterior of chicken with salt and pepper; stuff with a few sprigs of thyme. Scatter remaining thyme over chicken and onions. Using kitchen twine, tie legs together; tuck wing tips under bird.
  • Roast chicken on middle rack and vegetables on lower rack, occasionally brushing chicken with pan juices and tossing vegetables, until an instant-read thermometer inserted in thickest part of a thigh (avoiding bone) registers 165 degrees, 50 to 60 minutes.
  • Let chicken rest 10 minutes; carve, and serve with vegetables and pan juices.

Nutrition Facts : Calories 719 g, Fat 38 g, Fiber 4 g, Protein 59 g

ROASTED CHICKEN AND VEGETABLES



Roasted Chicken and Vegetables image

Perfect for a cozy night, this simple chicken dish has a blend of slow-cooked vegetables in an herb-scented sauce.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h25m

Yield 4

Number Of Ingredients 11

1/4 cup chicken broth
2 tablespoons olive or vegetable oil
1 teaspoon salt
1 teaspoon dried thyme leaves
1 teaspoon dried tarragon leaves
1/2 teaspoon pepper
2 medium dark-orange sweet potatoes, peeled, cut into eighths
1 1/2 cups ready-to-eat baby-cut carrots, cut in half lengthwise
1 large onion, cut into 8 wedges
8 cloves garlic, finely chopped
1 cut-up whole chicken (3 to 3 1/2 lb)

Steps:

  • Heat oven to 425°F. In large bowl, mix broth, oil, salt, thyme, tarragon and pepper. Add vegetables and garlic; toss to coat. Remove vegetables with slotted spoon to ungreased 15x10x1-inch pan, spreading on half of the pan.
  • Add chicken pieces to remaining broth mixture in bowl, turning chicken over to coat all sides. Place chicken pieces skin-side-down next to vegetables in pan, placing legs and thighs along edge of pan. Drizzle any remaining broth mixture over chicken.
  • Bake 30 minutes. Stir vegetables, and turn chicken pieces. Bake 30 to 40 minutes longer or until vegetables are tender and juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and legs).

Nutrition Facts : Calories 410, Carbohydrate 22 g, Cholesterol 120 mg, Fiber 4 g, Protein 41 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 820 mg, Sugar 9 g, TransFat 0 g

ROAST CHICKEN WITH VEGETABLES AND POTATOES



Roast Chicken with Vegetables and Potatoes image

Nothing hits the spot quite like a simple roast chicken with vegetables. Nestled on a bed of fingerling potatoes, carrots, shallots, and fragrant lemons, this one-and-done dish is an excellent candidate for a special Sunday roast any time of year.

Provided by Shira Bocar

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 2h5m

Number Of Ingredients 8

1 whole chicken (about 4 pounds)
Kosher salt and freshly ground pepper
6 small carrots, peeled and halved lengthwise
3 shallots, peeled and halved lengthwise
1 1/2 pounds fingerling potatoes, halved lengthwise
1 lemon, halved
3 tablespoons extra-virgin olive oil
1/4 cup fresh parsley leaves

Steps:

  • Place chicken on a large plate and season generously with salt and pepper; cover with plastic wrap and refrigerate overnight.
  • Preheat oven to 450 degrees. Let chicken stand at room temperature 30 minutes. Meanwhile, toss carrots, shallots, potatoes, and lemon with 2 tablespoons oil; season with salt and pepper. Arrange in a large roasting pan, with shallots in center and carrots, potatoes, and lemon toward edges.
  • Rub chicken with remaining 1 tablespoon oil, tie legs with twine, and nestle in center. Roast, flipping vegetables around edges once, until chicken is golden and a thermometer inserted into thickest part of breast (avoiding bone) registers 160 degrees, 55 to 60 minutes. Transfer chicken and lemon halves to a carving board and tent loosely with foil. Flip vegetables; return to oven and roast until caramelized and tender, 15 to 20 minutes more. Carve chicken and transfer to a platter or return to roasting pan. Sprinkle with parsley, squeeze lemon over top, and serve with vegetables.

ONE-POT CHICKEN AND VEGETABLE ROAST



One-Pot Chicken and Vegetable Roast image

Root vegetables are high in fiber, packed with vitamins, and very important for a healthy diet. Let's take advantage of them while they are in season and make our entire meal in one baking pan. Serve this delicious meal with a side salad made with leafy greens.

Provided by Cool Runnings Foods

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 45m

Yield 4

Number Of Ingredients 9

1 butternut squash, cut into 1/2-inch cubes
2 medium potatoes, cut into 1/2-inch cubes
1 carrot, cut into 1/2-inch cubes
¼ cup olive oil
1 tablespoon lemon pepper seasoning
1 teaspoon salt, divided
2 skinless, boneless chicken breasts
1 tablespoon olive oil
1 tablespoon Caribbean seasoning

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Combine butternut squash, potatoes, carrot, 1/4 cup olive oil, lemon pepper seasoning, and 1/2 teaspoon salt in a bowl; toss to combine. Transfer vegetables to a baking sheet.
  • Toss chicken breasts in the same bowl with 1 tablespoon olive oil, remaining salt, and Caribbean seasoning until coated. Add to baking sheet.
  • Bake in the preheated oven until chicken is no longer pink in the center, juices run clear, and vegetables are tender, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 423.1 calories, Carbohydrate 51.5 g, Cholesterol 32.3 mg, Fat 18.7 g, Fiber 8.4 g, Protein 16.8 g, SaturatedFat 2.8 g, Sodium 1315.2 mg, Sugar 7.9 g

ROASTED CHICKEN AND VEGETABLES SHEET-PAN DINNER (COOKING FOR 2)



Roasted Chicken and Vegetables Sheet-Pan Dinner (Cooking for 2) image

This delicious roasted chicken and veggie dinner comes together quickly, is guaranteed to please and proves that you don't need to feed a crowd to enjoy a sheet-pan supper.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 2

Number Of Ingredients 8

1 medium unpeeled russet potato, cut in 1-inch pieces
1 cup cauliflower florets
1 tablespoon butter, melted
1/8 teaspoon ground red pepper (cayenne)
1 cup large broccoli florets
2 bone-in skin-on chicken thighs
2 teaspoons Montreal chicken grill seasoning
1 tablespoon chopped fresh Italian (flat-leaf) parsley leaves

Steps:

  • Heat oven to 425°F. Spray 15x10x1-inch pan with cooking spray. In medium bowl, mix potatoes, cauliflower, melted butter and red pepper; pour into pan. Roast 20 minutes.
  • Stir broccoli into potato mixture in pan. Rub chicken thighs with grill seasoning. Place skin side up in pan. Roast 25 to 30 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F) and vegetables are tender. Top with parsley.

Nutrition Facts : Calories 290, Carbohydrate 24 g, Cholesterol 105 mg, Fat 1/2, Fiber 4 g, Protein 24 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 3 g, TransFat 0 g

BEST-EVER ROAST CHICKEN AND ROOT VEGETABLES



Best-Ever Roast Chicken and Root Vegetables image

Make and share this Best-Ever Roast Chicken and Root Vegetables recipe from Food.com.

Provided by DriaDB

Categories     One Dish Meal

Time 1h33m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 roasting chicken (2-3 lbs)
1 lemon, halved
1 head garlic
1 bunch fresh thyme
salt and pepper
1 teaspoon olive oil
5 carrots, peeled and sliced thick
3 parsnips, peeled and sliced
3 yellow onions, peeled and quartered
1/2 cup chicken broth

Steps:

  • Put the carrots, parsnips and onions in the bottom of a big roasting pan. Season with salt and pepper, and add to that the 1/2 cup of chicken broth.
  • Then, remove the contents from the cavity of the chicken.
  • Slice the top off of the whole head of garlic, and put that, the halved lemon, and the whole bunch of thyme inside the cavity. Truss the legs of the chicken.
  • Season the outside of the chicken with olive oil, salt and pepper.
  • Place the chicken on top of the vegetables in the roasting pan, fold the wings underneath the bird.
  • Put the pan into a 400-degree oven for an hour and fifteen minutes -- at that point, check to see if the chicken's done (slice the wing, the juices should run clear). Add more time if needed.
  • Let rest for 10-15 minutes, carve and serve with the roasted vegetables.

ROAST CHICKEN AND VEGETABLES WITH TAHINI



Roast Chicken and Vegetables With Tahini image

This comforting but peppy chicken-and-vegetable combo accommodates any root vegetables that you like or need to use up. Roast them alongside morsels of boneless chicken thighs that have been tossed with ginger, dill and citrus zest. What comes out of the oven needs just a drizzle of straight-from-the-jar tahini: It is nutty, creamy and a great counterpart to sweet root vegetables, for those times you just don't feel like making a sauce. Finish with more herbs and maybe a scattering of red-pepper flakes and sesame seeds, then pile the mixture over whole grains, a salad or sautéed greens, or into a pita. For a vegetarian version, swap the chicken for chickpeas, extra-firm tofu or tempeh.

Provided by Ali Slagle

Categories     dinner, poultry, main course

Time 45m

Yield 2 to 4 servings

Number Of Ingredients 10

1 1/2 to 2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
2 tablespoons grated ginger (from a 3-inch root)
1/4 cup coarsely chopped dill or cilantro leaves and stems
1 tablespoon lime or lemon zest (from 1 to 2 fruits)
5 cups 1/2-inch-diced root vegetables (about 1 1/2 pounds, peeled if desired), such as parsnips, sweet potatoes, carrots, yellow beets, turnips and celery roots
2 tablespoons extra-virgin olive oil or melted coconut oil
Kosher salt (Diamond Crystal)
Black pepper
3 tablespoons tahini, well-stirred
Red-pepper flakes and toasted sesame seeds (optional), for serving

Steps:

  • Heat the oven to 425 degrees with a rack in the lower third of the oven. On a sheet pan, combine the chicken, ginger and 2 tablespoons of the chopped dill. Sprinkle about 1 tablespoon lime zest over the mixture, then toss with your hands to combine. Add the root vegetables, olive oil, 2 teaspoons salt and a few generous grinds of pepper. Toss to coat, then arrange in an even layer.
  • Roast until the vegetables are soft and caramelized and the chicken is cooked through, 30 to 35 minutes. (Check the mixture halfway through cooking; if some vegetables are browning too quickly, give them a stir.) If you want the chicken more browned, run the pan under the broiler for a few minutes.
  • Drizzle the tahini over the sheet pan and let sit, 2 to 3 minutes. Sprinkle with the remaining dill, as well as the red-pepper flakes and sesame seeds as desired. Cut one of the limes into wedges for squeezing over. (Refrigerate the other for another use.)

ROAST CHICKEN AND VEGETABLES



Roast Chicken and Vegetables image

Provided by Mark Bittman

Categories     dinner, weekday, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 6

6 tablespoons extra virgin olive oil or softened butter
1 tablespoon chopped fresh thyme, rosemary, marjoram, oregano or sage leaves, or a combination
Salt and ground black pepper to taste
1 whole chicken, 3 to 4 pounds, trimmed of excess fat
1 1/2 to 2 pounds small waxy red or white potatoes, peeled, or larger potatoes peeled and cut into 1/2- to 1-inch chunks, or other vegetables
Chopped parsley leaves for garnish

Steps:

  • Preheat oven to 450 degrees. In a bowl, mix olive oil or butter, herbs, salt and pepper. Put chicken breast side up in a roasting pan. Toss half the herb-oil mixture with potatoes, scatter them in pan around chicken and put pan in oven. Roast about 20 minutes, and spoon some more herb-oil mixture over chicken and potatoes. Shake pan so potatoes turn and cook evenly.
  • After 10 minutes shake pan, and baste again; breast should be starting to brown. Reduce heat to 325, baste again and roast until an instant-read thermometer inserted into thickest part of thigh reads 155 degrees or more. Total roasting time will be 50 to 70 minutes.
  • Remove chicken from pan, and taste a potato; if not quite done, raise heat to 425 degrees, and roast (or broil) while letting chicken rest and carving it. Serve, garnished with parsley, with potatoes scattered around it.

Nutrition Facts : @context http, Calories 602, UnsaturatedFat 28 grams, Carbohydrate 22 grams, Fat 41 grams, Fiber 4 grams, Protein 36 grams, SaturatedFat 10 grams, Sodium 960 milligrams, Sugar 2 grams, TransFat 0 grams

ROAST CHICKEN & VEGETABLES



Roast Chicken & Vegetables image

A one-pot meal that is so easy and succulent, you'll wonder why you never cooked it before! This roast chicken is bursting with running juices and is a total crowd-pleaser so it's perfect for entertaining! Throw it in the oven for 2 hours and forget about it ;)

Provided by esactress

Categories     < 4 Hours

Time 2h10m

Yield 4 serving(s)

Number Of Ingredients 14

1 whole chicken
2 green zucchini, 1/2-inch slices
1 medium yellow squash, 1/2-inch slices
16 ounces baby carrots
1 1/2 cups Brussels sprouts, sliced lengthwise and stems removed
2 medium red onions, sliced in large chunks
4 tablespoons butter, divided
1 tablespoon dried rosemary
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1/2 teaspoon cayenne
0.5 (10 1/2 ounce) can low sodium chicken broth
salt & pepper, to taste

Steps:

  • Preheat oven to 400º. Place whole chicken in the center of a roasting pan.
  • In a large bowl, combine the sliced zucchini, squash, brussels sprouts, onions and carrots. In a small microwave-safe container, melt 2 tablespoons butter (about 45 seconds to 1 minute). Drizzle melted butter over veggies and sprinkle with generous amounts of salt and pepper. Toss veggies to coat.
  • Gently soften the remaining 2 tablespoons of butter (about 10 to 15 seconds in microwave). With your hands or a pastry brush, coat the chicken with the butter. Once chicken is buttered, evenly sprinkle on the rosemary (crushing with your fingers as you sprinkle), the garlic powder, onion powder, paprika, cayenne and generous amounts of salt and pepper.
  • Place buttered vegetables all around the chicken (it may look like a lot, but trust me, they shrink a bit during cooking). Pour the half can of low-sodium chicken broth evenly over the vegetables, then place the roasting pan on the center rack of preheated oven and cook for 1 hour and 50 minutes to 2 hours. Slice chicken, and serve!

Nutrition Facts : Calories 936.1, Fat 65.8, SaturatedFat 22.8, Cholesterol 274.4, Sodium 450, Carbohydrate 23.6, Fiber 7.2, Sugar 12.1, Protein 62.3

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From readersdigest.ca


ROAST CHICKEN WITH VEGETABLES
Season well with salt and pepper and toss to coat. Shake the vegetables into an even layer on the pan and place the chicken on top. Drizzle the remaining oil over the chicken and rub it in to coat. Pour ¼ cup of chicken broth and white wine over the vegetables. Roast the chicken, uncovered, for 60 to 75 minutes or until a thermometer inserted ...
From more.ctv.ca


ROAST CHICKEN WITH SPRING VEGETABLES | RECIPES
In a large bowl, combine the carrots, potatoes, onion, garlic, ⅓ cup olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Transfer the vegetables to the pan with the chicken and place the remaining sprigs of thyme and rosemary on the vegetables. Roast for 20 minutes, then reduce the heat to 350 degrees and roast for 40 to 50 minutes, tossing ...
From barefootcontessa.com


10 BEST ROASTED CHICKEN BREAST WITH VEGETABLES RECIPES ...
2022-04-26 Roasted Chicken Breast, Parsnip Puree, Cauliflower, Shiitake & Kale Temptation for Food. parsnip, cracked pepper, grapeseed oil, sea salt, chicken breasts and 11 more. Succulent Herb Roasted Chicken Breast. Caribbean Pot. salt, extra virgin olive oil, butter, thyme, olive oil, skinless chicken breast and 2 more.
From yummly.com


CRISPY ROAST CHICKEN WITH VEGETABLES - THE SEASONED MOM
2021-12-03 Season liberally all over with salt and pepper. Place potatoes, carrots, and onion in a bowl or large Ziploc bag. Add olive oil, season with salt and pepper, and toss to coat. Place the vegetables in the roasting pan around the chicken. Tuck the remaining sprigs of thyme and rosemary in the pan with the vegetables.
From theseasonedmom.com


THE GOOD DISH TOM COLICCHIO’S ONE-PAN ROAST CHICKEN WITH ...
Place chicken pieces skin-side down and cook until about halfway finished. Remove chicken and add vegetables to the pan with olive oil. Cook until veggies start to get color. Return chicken to the pan, skin side up, with fresh herbs and lemon slices, and place back into the oven until finished, 30 minutes or 165ºF on a meat thermometer.
From gooddishtv.com


GREEK CHICKEN WITH ROASTED SPRING VEGETABLES & LEMON ...
2022-05-13 Prepare chicken and vegetables: Place a 15×10-inch baking pan in oven. Preheat oven to 475 degrees F. Step 3. Meanwhile, using the flat side of a meat mallet, flatten chicken between two pieces of plastic wrap until 1/2 inch thick. Step 4. Place chicken in a medium bowl. Add mayonnaise and 2 of the garlic cloves; stir to coat. In a shallow ...
From recipes.studio


ONE PAN ROASTED CHICKEN AND VEGETABLES - MAKE IT SKINNY PLEASE
2022-03-18 STEP 1. Marinate chicken. Combine the chicken with the marinade ingredients (in a large bowl or zipper close gallon plastic bag): rosemary, Italian seasoning, olive oil, garlic, salt and pepper. Toss to fully coat ( photo 1). Refrigerate and marinate for at minimum of 30 minutes up to 24 hours before cooking. STEP 2.
From makeitskinnyplease.com


PAN BAKED CHICKEN AND VEGETABLES : OPTIMAL RESOLUTION LIST ...
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com


ROAST CHICKEN AND VEGETABLES - THE LITTLE POTATO COMPANY
Roast for about one hour and 20 minutes (for a 3/4 lb chicken—add 15 to 20 minutes per additional pound if your chicken is larger), stirring vegetables once halfway. If vegetables are browning too quickly, add a 1/2 cup of water or chicken broth into the bottom of the pan. Chicken is done when the internal temperature reaches 165 °F in the ...
From littlepotatoes.com


ROAST CHICKEN AND VEGETABLES | VALERIE'S KITCHEN
2022-01-25 Place the potatoes, carrots, and onion in a medium mixing bowl. Drizzle the olive oil over the top and season with granulated garlic, salt and pepper. Toss with a spoon and then scatter the veggies around the chicken in the roasting pan. Meanwhile preheat oven to …
From fromvalerieskitchen.com


PERFECT GARLIC ROASTED CHICKEN WITH VEGETABLES | THE ...
2020-04-12 Instructions. Preheat oven to 425 degrees. Remove the giblets from the chicken and salt and pepper. Place the chicken in a roasting pan or large cast iron skillet. Stuff the onion, rosemary and lemon inside of the chicken. In a small bowl combine the butter, garlic, thyme, oregano, rosemary, salt and pepper.
From therecipecritic.com


JUICY ROAST CHICKEN AND VEGETABLES (VIDEO ...
2020-11-06 Instructions. Place chopped potatoes, carrots, onion, half of a head of garlic, and 2 sprigs of rosemary in a mixing bowl. Drizzle with 1 Tbsp olive oil and season with 1/2 tsp salt and 1/4 tsp black pepper. Place chicken in a roasting pan. Remove giblets from chicken and pat dry inside and outside with paper towels.
From natashaskitchen.com


EASY WHOLE ROASTED CHICKEN WITH VEGETABLES
2011-11-15 Prepare the Chicken. Wash and dry the chicken. Season the cavity with salt and pepper. Coat the chicken generously with butter. Sprinkle with salt and pepper. Stuff the inside of the chicken with chopped apples, oranges and garlic. …
From divascancook.com


10 BEST ROASTED CHICKEN THIGHS WITH VEGETABLES RECIPES ...
Abel & Cole Citrus Chicken AliceMizer. honey, garlic cloves, chicken, salt, olive oil, red chilli, fresh coriander and 2 more. Creamy Italian Chicken & Rice Bowl! AliceMizer. heavy cream, carrot, oregano, thyme, steamed white rice, onion and 7 more.
From yummly.com


ROAST CHICKEN AND VEGETABLES [VIDEO] - THE RECIPE REBEL
2020-11-17 Instructions. Remove chicken from the refrigerator 30 minutes before roasting. Preheat oven to 425 degrees F. Place Little potatoes, carrots and onion in a 9×13" baking dish. Drizzle with oil and season lightly with salt and pepper (the chicken will also season the vegetables as it cooks) and toss to coat. Create a space in the middle of the ...
From thereciperebel.com


OVEN ROASTED CHICKEN AND VEGETABLES (ONE PAN) | ONE POT ...
2019-08-14 Instructions. Line a large sheet pan with foil paper (Dimensions: 18 x13). Place chicken, peppers, zucchini, broccoli, onions, carrots, green beans, potatoes, garlic on the baking tray. Drizzle butter and olive oil all over the chicken and veggies. Sprinkle Italian seasoning, salt, pepper, paprika. Drizzle lemon juice.
From onepotrecipes.com


ROASTED CHICKEN AND VEGETABLES - JO COOKS
Preheat the oven to 375°F. Season the ingredients: Add the potatoes, onion, tomatoes, peppers, and olives to a large bowl, and the chicken to another bowl. Add half of each the garlic, oil, vinegar, salt, pepper, and paprika over the veggies, and the other half of these ingredients to the chicken. Toss everything well.
From jocooks.com


EASY ROASTED CHICKEN AND VEGETABLES - GIVE RECIPE
2019-09-25 Instructions. Place chicken thighs, potatoes, carrots, red bell pepper and tomatoes in a large bowl. Season with salt and spices. Add in 3 tbsp olive oil, lemon juice and water. Give them a good stir either with a spatula or with your hand. Preheat oven to 400F/200C. Transfer chicken thighs first into a baking dish.
From giverecipe.com


ONE-PAN CRISPY CHICKEN THIGHS WITH ROASTED VEGETABLES ...
2017-03-07 1. Heat oven to 450°F. 2. In a large bowl, toss potatoes, carrots, onion and garlic with 3 tablespoons olive oil. Spread in an even layer on a large rimmed baking sheet. 3. Use paper towel to blot chicken thighs to remove excess moisture. Arrange chicken thighs on top of vegetables, and brush chicken skin with remaining 1 tablespoon olive oil.
From tablespoon.com


WHOLE ROASTED CHICKEN WITH VEGETABLES
Preheat oven to 375° F. Rub the entire chicken with the juice of lemon and zest. Season with salt and pepper and sprinkle with paprika and herbs. Surround the chicken with vegetables and season with salt and pepper and drizzle with olive oil. Roast in the oven for about 55 to 60 minutes— or until juice no longer runs pink.
From more.ctv.ca


ONE-PAN ROASTED CHICKEN AND ROOT VEGETABLES RECIPE
Cooking vegetables and chicken together in the same pan often leads to unevenly cooked chicken and greasy, soggy vegetables. To get the chicken and vegetables to cook at the same rate, we used chicken parts, which contain less overall fat than a whole chicken and don't smother the vegetables underneath, which would cause them to steam. To ensure that the …
From myrecipes.com


ROAST CHICKEN AND VEGETABLES RECIPE | REAL SIMPLE
Step 2. Heat oven to 425° F and begin preparing the vegetables. Scrub the potatoes. Peel the carrots, halve them lengthwise, and cut them crosswise into 2-inch pieces. Step 3. Place the vegetables in a large roasting pan or baking dish and toss with the olive oil, ½ teaspoon salt, and ¼ teaspoon pepper. Step 4.
From realsimple.com


EASY ROAST CHICKEN AND VEGETABLES - TASTY EVER AFTER
2014-11-05 Combine all the seasonings with salt and pepper in small bowl. Rub the chicken's skin with the seasoning mix, then drizzle the chicken and vegetables with olive oil. Roast for 2 hours or until chicken registers 165F/73C degrees in the deepest part of the thigh. If the chicken is left whole (not butterflied), roast a little longer, about 30-45 ...
From tastyeverafter.com


15 MINUTE HEALTHY ROASTED CHICKEN AND VEGGIES (VIDEO ...
Instructions. Preheat oven to 500 degree F. Chop all the veggies into large pieces. In another cutting board chop the chicken into cubes. Place the chicken and veggies in a medium roasting dish or sheet pan. Add the olive oil, salt and pepper, …
From gimmedelicious.com


PERFECT ROAST CHICKEN RECIPE | JAMIE OLIVER CHRISTMAS RECIPES
Preheat the oven to 240°C/475°F/gas 9. Wash and roughly chop the vegetables – there’s no need to peel them. Break the garlic bulb into cloves, leaving them unpeeled. Pile all the veg, garlic and herbs into the middle of a large roasting tray and drizzle with oil. Drizzle the chicken with oil and season well with sea salt and black pepper ...
From jamieoliver.com


ROAST CHICKEN RECIPE – BD NEWS REPORTER
2022-03-18 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.
From bdnewsreporter.com


ROAST CHICKEN WITH VEGETABLES RECIPE | MYRECIPES
Step 2. In a large bowl, toss leeks, carrots, parsnips, turnips, potatoes, shallots and thyme with olive oil. Season with salt and pepper. Arrange vegetables around chicken; pour in broth. Roast for 25 minutes, then reduce oven temperature to 400°F. Cook until an instant-read thermometer inserted into thigh reads 165°F, 50 to 60 minutes. Step 3.
From myrecipes.com


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