Roast Chicken With Autumn Fruits Recipes

ONE-PAN WINTER CHICKEN ROAST RECIPE BY TASTY

One-Pan Winter Chicken Roast Recipe by Tasty image

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

Ingredients

1 large sweet potato, cubed
1 lb brussels sprouts, halved
2 apples, sliced
4 skins on chicken thigh
4 tablespoons olive oil
salt, to taste
pepper, to taste
3 cloves garlic, minced
1 tablespoon fresh rosemary
2 tablespoons fresh thyme

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

AUTUMN CHICKEN

Autumn Chicken image

Chicken breasts browned and simmered in a very berry sauce. Here is a great substitute for a full course holiday dinner. It can also be a comforting dish to serve on a cold winter night. Easy to make, low in fat and just plain scrumptious!! Serve with wild and basmati rice and seasonal steamed vegetables.

Provided by Iron Chef Suzi-Q

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet

Time 40m

Yield 4

Number Of Ingredients 9

Ingredients

1 tablespoon peanut oil
1 tablespoon vegetable oil
4 skinless, boneless chicken breast halves
1 cup fresh or frozen unsweetened cranberries
1 cup fresh or frozen unsweetened blueberries
1 tablespoon lemon juice
¼ cup water
1 teaspoon white sugar
½ teaspoon cornstarch

Steps:

Heat oil in a large skillet over medium high heat. Brown chicken on both sides and remove from skillet. Reserve.
To skillet add cranberries, blueberries, lemon juice, water, sugar and cornstarch. Mix together and bring to a boil, then reduce heat to medium low, stirring constantly.
Return chicken to skillet and simmer, covered, for 20 minutes. Remove cover, stir again and continue simmering until thick, adding salt to taste.

Nutrition Facts : Calories 227.6 calories, Carbohydrate 9.8 g, Cholesterol 68.4 mg, Fat 8.4 g, Fiber 2 g, Protein 27.6 g, SaturatedFat 1.5 g, Sodium 77.6 mg, Sugar 5.7 g

GOLDEN CHICKEN AND AUTUMN VEGETABLES

Golden Chicken and Autumn Vegetables image

Savory herbal flavors of rosemary and thyme infuse Swanson® Stock, succulent chicken and tender vegetables in this delectable version of a classic French homey favorite.

Provided by Campbell's Kitchen

Categories Trusted Brands: Recipes and Tips Swanson®

Time 40m

Yield 4

Number Of Ingredients 9

Ingredients

1 tablespoon vegetable oil
4 breast half, bone and skin removed (blank)s skinless, boneless chicken breast halves
1 cup Swanson® Chicken Stock
2 tablespoons minced garlic
½ teaspoon dried rosemary leaves, crushed
½ teaspoon dried thyme leaves, crushed
¼ teaspoon ground black pepper
2 large large sweet potatoes, cut into 1/2-inch pieces
2 cups fresh or frozen whole green beans

Steps:

Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it's well browned on both sides. Remove the chicken from the skillet.
Stir the stock, garlic, rosemary, thyme, black pepper, potatoes and green beans in the skillet and heat to a boil. Cook for 5 minutes.
Reduce the heat to low. Return the chicken to the skillet. Cover and cook for 10 minutes or until the chicken is cooked through and the potatoes are tender. Season as desired.

Nutrition Facts : Calories 385.3 calories, Carbohydrate 51.5 g, Cholesterol 67.2 mg, Fat 6.5 g, Fiber 8.9 g, Protein 30.4 g, SaturatedFat 1.4 g, Sodium 315 mg, Sugar 10.6 g

GOLDEN CHICKEN AND AUTUMN VEGETABLES

Golden Chicken and Autumn Vegetables image

This comforting combination from the Taste of Home Cooking School Recipe Collection is sure to warm you up on a chilly day. (See page 66 for details about the Cooking School.) Tender chicken breasts, sweet potatoes and green beans are cooked in a simple broth seasoned with rosemary, garlic and thyme.

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

4 bone-in chicken breast halves (8 ounces each), skin removed
2 large sweet potatoes, peeled and cut into large chunks
2 cups fresh or frozen cut green beans
1 cup chicken broth
1 tablespoon minced fresh parsley
1/2 teaspoon garlic powder
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon dried thyme

Steps:

In a large nonstick skillet, brown chicken over medium-high heat for 4-6 minutes on each side or until a thermometer reads 170°. Add sweet potatoes and beans. , In a small bowl, combine the remaining ingredients; pour over chicken and vegetables. Bring to a boil. Reduce heat; cover and cook over low heat for 20 minutes or until heated through.

Nutrition Facts : Calories 160 calories, Fat 1g fat (0 saturated fat), Cholesterol 23mg cholesterol, Sodium 265mg sodium, Carbohydrate 27g carbohydrate (11g sugars, Fiber 5g fiber), Protein 11g protein.

ROAST CHICKEN WITH AUTUMN FRUITS

Roast Chicken with Autumn Fruits image

Got it from WW cookbook. 4 points per serving. The picture looks really yummy! Garnish with some fresh parsley sprigs before serving - very appetizing meal indeed!

Provided by WaterMelon

Categories Chicken

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

25 g all-purpose flour
2 teaspoons sage and apple seasoning (or dried mixed herbs)
4 boneless skinless chicken breasts
1 tablespoon olive oil
2 apples
1 pear
1 tablespoon lemon juice
salt
fresh ground black pepper

Steps:

Preheat oven to 375F.
Mix flour, seasoning, salt and pepper in a ziplock bag.
Rinse chicken, do not pat dry.
Coat it with flour mixture- place it in the bag and shake the bag vigorously.
Place the breasts on roasting tin and sprinkle with oil.
Cook for 15 minutes.
Quarter and core the apples and pear, without peeling them.
Drizzle with lemon juice and place them next to the chicken.
Roast for a further 20 minutes, or until chicken is cooked and the fruit is tender.

Nutrition Facts : Calories 243.3, Fat 5.1, SaturatedFat 0.9, Cholesterol 68.4, Sodium 78, Carbohydrate 21, Fiber 3.1, Sugar 11.3, Protein 28.2

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