ROASTED CHICKEN WITH CARROTS, TURNIPS, AND ZUCCHINI
Steps:
- Preheat oven to 425°F. and oil a 15- by 10- by 2-inch flameproof roasting pan.
- In a small bowl stir together spices, coarse salt, garlic, and fresh coriander. Reserve 3 tablespoons mixture in another small bowl and into remainder stir 3 tablespoons butter.
- Rinse chicken inside and out, removing any excess fat from opening of body cavity, and pat dry. Arrange chicken, breast side up, in center of roasting pan. With fingers loosen skin from breast at both ends and push half of seasoned butter under skin, spreading over breastbone to each side of breast. Massage skin from outside to spread butter evenly over breast. Put remaining seasoned butter in body cavity and with small metal or wooden skewers completely close body cavity and neck cavity. Tie drumsticks together with kitchen string and salt chicken lightly. Roast chicken in middle of oven 20 minutes.
- Scatter carrots and turnips around chicken and toss with fat in pan (if chicken is very lean, add remaining tablespoon of butter). Roast chicken and vegetables 30 minutes. Scatter zucchini around chicken and sprinkle vegetables with 2 tablespoons reserved spice mixture, tossing them. Roast chicken and vegetables 30 minutes, or until a meat thermometer inserted in fleshy part of a thigh registers 170°F.
- Remove string and skewers from chicken and pour any juices from inside chicken into pan. Transfer chicken to a platter and arrange vegetables around chicken, using a slotted spoon. Keep chicken and vegetables warm, covered loosely.
- Skim fat from pan juices in roasting pan. To pan add broth, water, and remaining tablespoon reserved spice mixture and on top of stove deglaze over moderately high heat, scraping up brown bits and dissolving caramelized juices. Boil mixture until reduced by about half and stir in beurre manié. Boil sauce, stirring, about 2 minutes, or until thickened slightly, and transfer to a sauceboat.
- Serve chicken and vegetables with sauce.
ROAST CHICKEN WITH ZUCCHINI, CARROTS, AND ONIONS
This light roast chicken meal is almost entirely hands-off, leaving you extra time at the week's end.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 40m
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees. In a large bowl, toss vegetables with oil; season with salt and pepper. Spread vegetables on two rimmed baking sheets and roast until tender and golden, 30 to 35 minutes. About 20 minutes into cooking, place chicken and sauce in a small baking dish, cover with foil, and bake alongside vegetables until heated through, about 15 minutes. Slice chicken and serve with vegetables and sauce.
Nutrition Facts : Calories 346 g, Fat 17 g, Fiber 6 g, Protein 27 g
ROASTED VEGETABLE CHICKEN
A whole chicken roasted with onion, carrots, celery and potatoes. Hearty and delicious on a cold evening, or any time!
Provided by sal
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 2h25m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Season chicken with salt and pepper to taste; place in a large roasting pan. Arrange vegetables around chicken, add water to the bottom of the pan, and cover pan tightly with aluminum foil.
- Roast at in preheated oven, basting occasionally, for 2 hours, removing the foil for the last half hour or so of cooking. Roast until chicken is golden brown and a thermometer inserted into the thigh reaches 165 degrees F (74 C). Let chicken rest 10 minutes before carving.
Nutrition Facts : Calories 458.6 calories, Carbohydrate 39.7 g, Cholesterol 97 mg, Fat 17.4 g, Fiber 6.2 g, Protein 35.2 g, SaturatedFat 4.9 g, Sodium 147.8 mg, Sugar 6.8 g
OVEN-ROASTED CHICKEN BREASTS WITH CARROTS AND RED POTATOES
Oven-roasted, bone-in chicken breasts with carrots and red potatoes.
Provided by Mike Brandi
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h20m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Wash chicken breasts and pat dry. Separate the skin from the meat to create a pocket on each breast.
- Combine garlic, olive oil, salt, pepper, and rosemary leaves in a small bowl; stir to combine. Rub about 1/6 of olive oil mixture under the skin of each breast and rub another 1/6 on the outside of the skin. Sprinkle with additional salt and pepper if you wish.
- Arrange carrots, potatoes, and onion in the bottom of a roasting pan or casserole dish and season with salt and pepper. Place chicken, skin-side up, on top of the vegetables.
- Roast in the preheated oven for 30 minutes. Remove from the oven and cover with aluminum foil. Lower the temperature to 375 degrees F (190 degrees C) and cook until vegetables are tender and chicken is no longer pink at the bone and the juices run clear, 20 to 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 450.3 calories, Carbohydrate 21.7 g, Cholesterol 126.6 mg, Fat 18.9 g, Fiber 4.9 g, Protein 47.3 g, SaturatedFat 4.3 g, Sodium 1081.8 mg, Sugar 7.5 g
ROASTED ZUCCHINI, MUSHROOMS, AND ONIONS
Make and share this Roasted Zucchini, Mushrooms, and Onions recipe from Food.com.
Provided by Lorrie in Montreal
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees F.
- Place all of the ingredients in a large bowl and toss to mix well.
- Coat an 11x13-inch roasting pan or the bottom of a broiler pan with nonstick cooking spray and spread vegetable mixture over the bottom of the pan.
- Bake for 15 minutes.
- Stir the vegetables and cook for another 5 to 10 minutes, until they are tender and nicely browned.
- Serve hot.
ROASTED CHICKEN BREASTS WITH CARROTS AND ONIONS
This easy weeknight roasted chicken breasts dish features the sweet flavors of roasted carrots, onions, and prunes. Peel carrots with a vegetable peeler; trim ends. Use a sharp knife to halve carrots lengthwise. Cut on the diagonal into 1/2-inch chunks.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 45m
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees. Place chicken on a rimmed baking sheet. Arrange carrots, garlic, and onion around chicken; season chicken and vegetables generously with salt and pepper. Roast 10 minutes.
- Stir prunes into vegetables. Continue roasting until chicken is cooked through and vegetables are tender, 15 to 20 minutes more. Serve chicken and vegetables over couscous, if desired.
ZUCCHINI AND CARROTS WITH GREEN ONIONS AND DILL
Categories Herb Onion Vegetable Side Sauté Hanukkah Vegetarian Carrot Zucchini Kosher Vegan Dill Bon Appétit Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 5
Steps:
- Roll up grated zucchini in large kitchen towel; press to dry.
- Heat oil in large deep skillet over high heat. Add 1 cup green onions and sauté 30 seconds. Add zucchini, carrots, and 2 tablespoons dill. Sauté until vegetables are just tender, tossing often, about 8 minutes. Mix in remaining 1/2 cup green onions and 2 tablespoons dill. Season to taste with salt and pepper.
ROASTED VEGETABLES
For a quick and simple side that never disappoints, try our Roasted Vegetables side dish. With roasted carrots, zucchini and onions, this colorful dish is packed with flavor. Save time prepping this sheet-pan side, and purchase packaged baby-cut carrots rather than whole carrots. Vegan or not, between the roasted zucchini, carrots and potatoes, there's something for everyone in this side. Prior to serving, we love sprinkling fresh herbs on the dish for a pop of color.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 40m
Yield 10
Number Of Ingredients 10
Steps:
- Heat oven to 450°F.
- In small bowl, stir oil, salt, pepper and garlic until well mixed. In 15x10x1-inch pan, toss carrots, potatoes, onions, bell pepper and zucchini with oil mixture until coated.
- Roast uncovered 20 minutes, stirring once.
- Stir in tomatoes. Roast about 5 minutes longer or until vegetables are tender and starting to brown.
Nutrition Facts : Calories 140, Carbohydrate 22 g, Cholesterol 0 mg, Fat 1, Fiber 3 g, Protein 2 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 140 mg, Sugar 3 g, TransFat 0 g
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