Roastchickenwithplantainsandonions Recipes

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ONE-PAN ROAST CHICKEN WITH VEGETABLES



One-Pan Roast Chicken with Vegetables image

Provided by Tia Mowry

Categories     main-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 9

6 skin-on, bone-in chicken thighs
Kosher salt and black pepper
1/4 cup olive oil
1 pound baby Yukon Gold potatoes, scrubbed and cut into 1-inch chunks
10 cloves garlic
10 pearl onions
7 sprigs fresh thyme, leaves stripped, plus 6 sprigs
2 parsnips, peeled and sliced 1-inch thick
1 lemon, thinly sliced

Steps:

  • Preheat the oven to 425 degrees F.
  • Season the chicken thighs on both sides with 1 teaspoon salt and 1/2 teaspoon pepper.
  • Heat the olive oil in a roasting pan on the stovetop over medium-high heat. Add the chicken, skin-side down, and sear until golden brown, 4 to 5 minutes; remove to a plate.
  • Add the potatoes, garlic, onions, thyme, parsnips, 1 teaspoon salt and 1/2 teaspoon pepper to the roasting pan; stir. Cook until the vegetables are warmed and coated in oil, 2 minutes.
  • Place the chicken, skin-side up, on top of the vegetables. Scatter with the lemon slices and thyme sprigs.
  • Roast until the chicken is cooked through and the potatoes are tender, 35 to 40 minutes.

PERFECT ROAST CHICKEN



Perfect Roast Chicken image

For the perfect roast chicken dinner every time, try this popular recipe from Ina Garten, Food Network's Barefoot Contessa.

Provided by Ina Garten

Categories     main-dish

Time 2h10m

Yield 8 servings

Number Of Ingredients 11

1 (5 to 6 pound) roasting chicken
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme, plus 20 sprigs
1 lemon, halved
1 head garlic, cut in half crosswise
2 tablespoons (1/4 stick) butter, melted
1 large yellow onion, thickly sliced
4 carrots cut into 2-inch chunks
1 bulb of fennel, tops removed, and cut into wedges
Olive oil

Steps:

  • Preheat the oven to 425 degrees F.
  • Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.
  • Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.

ROAST CHICKEN WITH HERB BUTTER, ONIONS AND GARLIC



Roast Chicken with Herb Butter, Onions and Garlic image

Categories     Chicken     Garlic     Herb     Onion     Poultry     Roast     Kid-Friendly     Back to School     Dinner     Fall     Winter     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free     Small Plates

Yield Makes 4 servings

Number Of Ingredients 12

7 tablespoons unsalted butter, room temperature
1 tablespoon chopped fresh parsley plus 3 large sprigs
1 tablespoon chopped fresh thyme plus 3 large sprigs
1 tablespoon chopped fresh rosemary plus 3 small sprigs
1/4 teaspoon fennel seeds, crushed
1/2 teaspoon coarse salt
1 7- to 71/4-pound roasting chicken, rinsed, patted dry
3 medium onions, peeled, quartered lengthwise (do not remove root end)
14 garlic cloves, peeled
1 cup canned low-salt chicken broth
1/2 cup dry white wine
1 1/2 teaspoons all purpose flour

Steps:

  • Mix butter, chopped herbs, fennel seeds and 1/2 teaspoon coarse salt in bowl; blend well. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.)
  • Position rack in bottom third of oven; preheat to 400°F. Sprinkle main cavity of chicken with salt and pepper; fill with herb sprigs. Starting at neck end, slide fingers under skin of breast and upper part of legs, loosening skin. Spread 3 tablespoons herb butter under skin on breast and upper leg meat. Place chicken on rack in large roasting pan; tie legs together loosely to hold shape. Scatter onions around chicken. Brush chicken and onions with 2 tablespoons herb butter; sprinkle with salt and pepper.
  • Roast chicken 30 minutes. Remove pan from oven. Scatter garlic cloves around chicken. Brush chicken, onions and garlic with 1 tablespoon herb butter. Roast chicken and vegetables 30 minutes. Reserve 1 tablespoon herb butter for sauce; brush remainder on chicken and vegetables. Continue to roast until chicken is golden and thermometer inserted into thickest part of thigh registers 180°F, about 30 minutes longer. Insert wooden spoon into main cavity; tilt chicken so that juices drain into pan. Transfer chicken to platter; surround with onions and garlic. Tent with foil.
  • Set roasting pan over medium-high heat. Add broth and wine; bring to simmer, scraping up browned bits. Pour pan juices into large glass measuring cup. Spoon off fat; discard fat. Pour juices into medium saucepan. Stir reserved 1 tablespoon herb butter and flour in small bowl to smooth paste. Bring pan juices to simmer; whisk in paste. Simmer sauce until slightly thickened, whisking occasionally, about 4 minutes. Season with salt and pepper. Serve chicken with sauce.

ROAST CHICKEN WITH POTATOES AND ONIONS



Roast Chicken with Potatoes and Onions image

Provided by Lora Zarubin

Categories     Chicken     Garlic     Onion     Potato     Marinate     Roast     Low Fat     Low Cal     High Fiber     Dinner     Fall     Family Reunion     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings plus leftovers

Number Of Ingredients 12

2 3 1/4-to 3 1/2-pound chickens
8 small fresh rosemary sprigs plus 2 tablespoons chopped
3 peeled garlic cloves, thinly sliced, plus 15 unpeeled garlic cloves
2 teaspoons fine sea salt plus additional (for seasoning)
1 teaspoon freshly ground black pepper plus additional (for seasoning)
2 tablespoons (1/4 stick) unsalted butter, room temperature
1/2 cup dry white wine
1/2 cup water
Nonstick vegetable oil spray
3 pounds Yukon Gold potatoes, peeled, cut into 3/4-inch wedges
2 large onions, cut through root end into 1/2-inch wedges
1/4 cup extra-virgin olive oil

Steps:

  • Wash chickens; pat dry. Starting at neck end, slide fingers under breast skin. Slide 2 rosemary sprigs and several garlic slices onto each breast half. Rub outside of each chicken with 1 teaspoon sea salt and 1/2 teaspoon pepper. Fold wing tips under; tie legs together. Wrap in plastic; chill 4 hours.
  • Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 375°F. Spread 1 tablespoon butter all over each chicken. Place chickens, breast side down, on rack set on large rimmed baking sheet. Pour wine and water onto baking sheet.
  • Coat another large rimmed baking sheet with nonstick spray. Toss potatoes, onions, chopped rosemary, unpeeled garlic cloves, and olive oil in large bowl; spread vegetables on prepared sheet and sprinkle with salt and pepper. Place chickens on top rack of oven and vegetables on bottom rack. Roast 30 minutes. Turn chickens over; stir vegetables. Roast chickens until thermometer inserted into thickest part of thigh registers 160°F, about 45 minutes longer. Let chickens rest 15 minutes. Continue roasting vegetables until brown and tender, about 30 minutes longer.
  • Transfer 1 chicken to cutting board; reserve second for soup (recipe follows). Remove rack from baking sheet; scrape pan juices into small bowl. Spoon off fat. Carve chicken on cutting board; reserve carcass for soup. Arrange chicken and vegetables on platter. Serve with pan juices.

ROAST CHICKEN WITH ONIONS AND PARSLEY



Roast Chicken With Onions And Parsley image

Provided by Mark Bittman

Categories     dinner, roasts, main course

Time 1h30m

Yield 6 servings or more

Number Of Ingredients 8

2 tablespoons freshly squeezed lemon juice
2 cups chopped fresh parsley or chervil leaves
1 teaspoon chopped garlic
Salt and freshly ground black pepper
1 large chicken or capon, about 6 pounds, trimmed of excess fat
3 tablespoons butter or extra virgin olive oil
3 cups thinly sliced onions
1 cup chicken or vegetable stock or water

Steps:

  • Heat the oven to 500 degrees. Combine the lemon juice, 1/2 cup parsley, garlic and some salt and pepper, and rub this mixture all over the chicken. Put the chicken, breast side down, on a rack in a roasting pan and put the pan in the oven.
  • While it's roasting, melt the butter or heat the olive oil in a medium skillet or saucepan over medium heat, then add the onions; cook, stirring occasionally, until softened, 10 to 15 minutes. Stir in the remaining parsley and the stock.
  • After the chicken has roasted for about 20 minutes, spoon some of the onion mixture over it, then turn the bird breast side up. Top with more of the onion mixture, leaving some in the saucepan. Baste again after 10 minutes; at this point the breast should be beginning to brown (if it isn't, roast a few more minutes). Turn the heat down to 325 degrees, baste again, and roast until an instant-read thermometer inserted into the thickest part of the thigh reads 155 to 165 degrees. Total roasting time will be about an hour and a half.
  • Remove the chicken from the oven and let it rest for about 5 minutes. Meanwhile, pour some or all of the pan juices into the saucepan with the remaining onion mixture and bring to a boil; reduce slightly if the mixture is thin. Carve the chicken and serve with the sauce.

Nutrition Facts : @context http, Calories 223, UnsaturatedFat 11 grams, Carbohydrate 9 grams, Fat 16 grams, Fiber 2 grams, Protein 12 grams, SaturatedFat 4 grams, Sodium 417 milligrams, Sugar 3 grams

ROAST CHICKEN WITH PLANTAINS AND ONIONS



Roast Chicken With Plantains and Onions image

Serious comfort food here. Well seasoned chicken with tender, carmelized onions and plaintains. I like to remove the skin after cooking, not before, in order to keep the chicken moist during baking. While we prefer breasts and thighs, you can use whichever pieces you prefer. I've done some minor revisions to this recipe from Canadian Living.

Provided by justcallmetoni

Categories     Chicken

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 tablespoon hot paprika or 1 tablespoon smoked paprika
1 1/2 teaspoons ground cumin
3/4 teaspoon pepper, fresh ground (divided)
1/2 teaspoon salt
3 lbs chicken breasts, and thighs
1 tablespoon vegetable oil
2 large ripe plantains, peeled and sliced
6 garlic cloves, sliced
3 onions, sliced
1/2 cup chicken broth or 1/2 cup white wine
2 limes, quartered

Steps:

  • Preheat oven to 375 degrees.
  • In small bowl, combine paprika, cumin, the salt and 1/2 tsp of the pepper. Rub over under the skin of the chicken breasts and thighs.
  • In shallow Dutch oven, heat oil over medium-high heat. Place chicken pieces skin side down and cook 3-5 minutes until chicken is browned. Transfer to plate.
  • Using the same pan, brown the plantains, turning once, about 2 minutes. Transfer to plate.
  • Drain off any fat in pan. Add garlic, onions and remaining salt and pepper. Cook until onions are softened, 5 minutes. Add broth or wine and bring to boil, scraping up brown bits from bottom of pan.
  • Layer plantains on top of the onions. Arrange chicken and any accumulated juices on top. Bake in oven until juices run clear when chicken is pierced and skin is crispy, about 40 minutes.
  • Serve with lime wedges to squeeze over top.

ROAST CHICKEN WITH CROUTONS AND ONIONS



Roast Chicken with Croutons and Onions image

Fall-of-the-bone dark meat and juicy white meat roast chicken accompanied by onion-roasted croutons which soak up residual juices from the roast, aka nuggets of flavor! Be sure to scoop out all of the onion and bread chunks; they are filled with delicious flavor that adds great texture and flavor to the meal. Serve with salad or greens to your liking.

Provided by devin

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 1h55m

Yield 6

Number Of Ingredients 8

1 (4 pound) whole chicken
1 tablespoon olive oil, or as needed
salt and ground black pepper to taste
1 large rosemary sprig, leaves stripped and finely chopped
1 large white onion, cut into 1-inch chunks
2 cups cubed French bread
1 large whole rosemary sprig
¼ lemon, juiced

Steps:

  • Rinse chicken, pat thoroughly dry with paper towels, and allow to reach room temperature.
  • Preheat oven to 390 degrees F (199 degrees C).
  • Rub olive oil over outside of chicken and sprinkle skin and inside of cavity generously with salt. Rub black pepper and chopped rosemary onto chicken skin. Place 2 or 3 chunks of onion and French bread into cavity, along with whole rosemary sprig. Place chicken into a cast iron skillet and arrange remaining onion and bread chunks around the bird; squeeze lemon juice over the chicken, onion, and bread cubes.
  • Bake in the preheated oven for 30 minutes and turn chicken over so breast side is down. Bake 30 more minutes; turn chicken back over so breast side is up. Bake until chicken is browned and the juices run clear, an additional 30 minutes (90 total minutes roasting time). An instant-read meat thermometer, inserted into the thickest part of a thigh, not touching bone, should read at least 160 degrees F (70 degrees C). Let chicken rest 5 to 10 minutes before slicing chicken meat and serving with onion and bread cubes.

Nutrition Facts : Calories 348.6 calories, Carbohydrate 9.1 g, Cholesterol 127.6 mg, Fat 13.8 g, Fiber 0.7 g, Protein 44.2 g, SaturatedFat 3.5 g, Sodium 204.6 mg, Sugar 1.4 g

BAKED CHICKEN AND PLANTAINS



Baked Chicken and Plantains image

from Forest Hills Foods in Grand Rapids, Michigan - http://www.foresthillsfoods.com/Recipes/RecipeFull.aspx?RecipeID=37988 - "cook" time includes marinating

Provided by ellie3763

Categories     Chicken Breast

Time 1h50m

Yield 4 serving(s)

Number Of Ingredients 8

3 tablespoons mango chutney
1 teaspoon green peppercorn
1 teaspoon Dijon mustard
1/2 cup fresh orange juice
4 boneless skinless chicken breast halves
2 ripe plantains
1/2 papaya, sliced lengthwise
cilantro, sprigs

Steps:

  • Rinse chicken with cold water; pat dry with paper towels. Place chicken in a glass or stainless steel bowl.
  • In a blender or food processor, combine chutney, peppercorns, mustard, and orange juice. Process until smooth.
  • Pour chutney mixture over chicken, Let marinate 1 hour at room temperature.
  • Preheat oven to 425°F Grease a baking dish large enough to hold chicken in one layer.
  • Peel plantain; cut crosswise in 1/4-inch slices. Arrange plantains in greased dish, Arrange chicken over plantains, adding all of marinade.
  • Cover and bake about 25 minutes or until chicken is cooked through and plantains are tender.
  • Remove from oven; preheat broiler. Arrange papaya around chicken. Baste papaya and chicken with cooking juices. Broil until chicken is brown and papaya is warm, Divide among 4 plates. Garnish with cilantro sprigs and serve.

Nutrition Facts : Calories 268.6, Fat 1.9, SaturatedFat 0.5, Cholesterol 68.4, Sodium 95.7, Carbohydrate 35.6, Fiber 2.8, Sugar 18.3, Protein 28.9

SHEET-PAN CHICKEN WITH ROASTED PLUMS AND ONIONS



Sheet-Pan Chicken With Roasted Plums and Onions image

Beautiful to behold and easy to make, this sheet-pan dinner combines sweet plums and soft red onions with crisp-skinned pieces of roasted chicken. Toasted fennel seeds, red-pepper flakes and a touch of allspice add complexity while a mound of fresh torn herbs crowns the top. If good ripe plums aren't available, you can substitute another stone fruit including peaches, nectarines or pluots, though if your fruit is very sweet, you might want to add a squeeze of lemon at the end. Serve this with rice pilaf, polenta or warm flatbread for a festive meal.

Provided by Melissa Clark

Categories     poultry, main course

Time 3h

Yield 4 to 6 servings

Number Of Ingredients 15

2 teaspoons fennel seeds
2 tablespoons fresh lemon juice
1 teaspoon grated lemon or orange zest
4 garlic cloves, finely grated
2 teaspoons honey
1/4 teaspoon ground allspice
Large pinch red-pepper flakes, or to taste
1 chicken (about 3 1/2 pounds), cut into parts
Kosher salt and black pepper
2 cups ripe, soft plums, pitted and cut into 3/4-inch thick slices
6 fresh thyme sprigs
1 medium red onion, peeled and sliced from root to stem in 1/2-inch wedges
Extra-virgin olive oil, for drizzling
2/3 cup torn mint, basil or cilantro leaves (or a combination)
Flaky sea salt, for serving

Steps:

  • Toast the fennel seeds in a small skillet over medium heat, stirring, until fragrant, about 2 minutes. Pour seeds into a mortar and pound with a pestle until coarsely crushed (or lay seeds on a cutting board and pound them with a can or jar).
  • Put the seeds into a large bowl and stir in lemon juice, zest, garlic, honey, allspice and red-pepper flakes.
  • Season chicken generously all over with salt and pepper and add to the bowl, turning the pieces to coat them with marinade. Mix in plums and thyme sprigs. Refrigerate for at least 2 hours or up to 24 hours.
  • When ready to cook, heat the oven to 425 degrees. Put the chicken pieces, plums, and thyme sprigs on a rimmed baking pan. Add onions, spreading them out around the chicken and plums. Season plums and onions lightly with salt. Drizzle everything with olive oil.
  • Roast until chicken is golden and cooked through, 30 to 45 minutes, removing the white meat if it's done before the dark meat.
  • Transfer chicken pieces as they are done to a platter. Spoon the plums and onions around the chicken. Drizzle a little of the pan drippings over the chicken and serve, garnished with the herbs and flaky salt.

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