Roast Chicken With Veg Recipes

ROAST CHICKEN AND VEGETABLES

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.

SLOW-ROASTED CHICKEN WITH VEGETABLES

Steps:

• Place carrots, celery and potatoes in a 6-qt. slow cooker; sprinkle with 1/4 teaspoon salt and pepper. Place lemon halves and garlic in chicken cavity. Tuck wings under chicken; tie drumsticks together. Place chicken over vegetables in slow cooker, breast side up. Mix together rosemary, lemon juice, oil, paprika and remaining salt in small bowl; rub over chicken., Cook, covered, on low until a thermometer inserted in thigh reads at least 170° and vegetables are tender, 6-8 hours., Remove chicken from slow cooker; tent with foil. Let stand 15 minutes before carving. Serve with vegetables.

ROAST CHICKEN WITH VEGETABLES AND POTATOES

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.

PAN-ROASTED CHICKEN AND VEGETABLES

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.

EASY ONE-TRAY CHICKEN THIGHS AND VEGGIES RECIPE BY TASTY

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!

ROASTED CHICKEN WITH ROOT VEGETABLES

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.

ALL-IN-ONE ROAST CHICKEN & VEG

Steps:

• Heat oven to 200C/180C fan/gas 6. In a small roasting tray toss the potatoes with the oil, carrots, courgette, leek, herbs and seasoning. Roast for 30 mins until starting to brown. Remove from the oven and give the veg a stir, nestle in the chicken, then return to the oven for 15 mins. Pour over the stock, then cook for 5 mins more or until the chicken and veg are cooked through.

ROAST CHICKEN WITH VEGETABLES

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.

ROAST CHICKEN WITH VEG

Steps:

• Set your oven rack to the bottom third of the oven and preheat to 425 degrees F (220 degrees C). Pat the inside and outside of the chicken dry with paper towel.
• Peel and finely mince one clove of garlic and add it to a small bowl along with the chopped herbs. Mash in 1 tablespoon of butter and season with salt and pepper.
• Gently separate the chicken skin from the breast meat using a spoon and divide the garlic herb butter under the skin of each breast, smoothing it to an even layer. Season the inside and outside of the chicken well with salt and pepper.
• Cut the lemon in half, peel and slice the onion into eight wedges through the root, and smash and peel one garlic clove. Stuff the lemon and garlic into the cavity of the chicken along with one wedge of onion and two sprigs of herbs. Tie the legs together with a piece of kitchen twine and tuck the wings underneath the bird, then set the chicken aside at room temperature for 15 to 20 minutes.
• Transfer the remaining onion, garlic and herb sprigs to a roasting pan along with the roughly chopped vegetables. Quarter the potatoes and add it along with 2 1/2 tablespoons of oil to the pan. Season well with salt and pepper and toss to coat.
• Shake into an even layer and place the chicken on top of the vegetables. Drizzle the remaining oil over the chicken and rub it in to coat. Pour 1/4 cup of chicken broth and the white wine over the vegetables.
• Roast the chicken, uncovered, for 60 to 75 minutes, or until a thermometer inserted in the thickest part of the thigh reads 165 degrees F and the vegetables are tender.
• Remove the chicken and the vegetables to a serving platter and tent with aluminum foil to keep warm and rest while you make the gravy.
• Melt the remaining 2 tablespoons butter over medium heat in the roasting pan. Add the flour, whisk, and cook for 1 minute. While whisking, slowly add in the remaining 2 cups of chicken broth. Bring to a simmer and cook for 5 to 10 minutes, or until the gravy reaches your desired consistency. Serve alongside the chicken and roasted vegetables.

ROAST CHICKEN WITH VEGETABLES

Steps:

• Remove giblets from chicken& discard (or use to make giblet gravy).
• Place chickens into a large shallow roasting pan.
• Tuck onions into cavity; squeeze lemon over chicken& tuck into cavity.
• Peel& seed squash; cut into 2 inch cubes.
• Peel carrots& cut into 2 inch rings.
• Peel& quarter potatoes.
• Scatter these vegetables around the chickens.
• Pour broth over top of everything.
• Bake in the center of a preheated 350F oven for 35 minutes.
• Meanwhile, slice off dark green portions of leeks, leaving the pale green& white portion intact& slice in half lengthwise.
• To wash away the sand, fan the layers under cold running water.
• Seed peppers& cut into cubes.
• Remove chicken from oven, stir vegetables& baste the chicken.
• Scatter leeks& peppers around the chicken and sprinkle with salt& pepper.
• Continue roasting, basting 2 or 3 more times, for another 35 to 45 minutes.
• Remove chickens to a large platter; remove lemon& onions from cavity& discard.
• Pile roasted vegetables around the chickens& serve.

ROASTED CHICKEN AND VEGETABLES

Steps:

• Preheat oven to 375 degrees. Combine the squash, mushrooms, onion, garlic, and oil in a roasting pan; season with salt and pepper, and toss to coat. Roast until the squash is beginning to soften and all the vegetables are heated through, about 15 minutes.
• Meanwhile, lift up the skin from the chicken breasts; rub the flesh with rosemary and some salt and pepper. Replace the skin; season the chicken all over with more salt.
• Remove the roasting pan from the oven, and place the chicken, skin side up, on top of the vegetables. Return to the oven; continue roasting until the chicken is cooked through and the vegetables are tender, about 35 minutes.

ROAST CHICKEN AND VEGETABLES

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.