LEFTOVER ROAST CHICKEN FRITTATA
A delicious use for leftover roast chicken: take a few minutes to make my tasty and easy leftover roast chicken frittata. Remove the potatoes and you have a Keto and Paleo friendly meal!
Provided by Helen Best-Shaw
Categories Light Meal Main
Time 30m
Number Of Ingredients 8
Steps:
- Slice the onion and peppers in to thin strips. Add the olive oil to a deep (25cm / 10") non stick pan and gently fry the peppers and onion until soft and starting to turn golden. Turn out onto a plate to cool. This can be done ahead of time, and then kept in the fridge in a covered container for a day.
- Meanwhile whisk the eggs and season with salt and pepper.
- Add the chicken, potatoes, and peppers to the egg. Stir together, and pour the mixture into the frying pan. Use a spatula to gently push the ingredients down so they are covered in the egg,
- Cook over a low heat for about 10 minutes until the bottom of the frittata is golden brown (lift and check with a spatula), and set. The top should still be liquid. As it cooks on the hob, heat up your grill.
- Cook the top half of the frittata under the grill for a further few minutes until puffed up and golden brown. The frittata should be cooked all the way through: you don't want any of the egg to still be liquid. Check the middle with a knife.
- Turn the frittata out onto a serving plate, and enjoy! Serve with a crunchy green salad.
Nutrition Facts : Calories 302 kcal, Carbohydrate 14 g, Protein 23 g, Fat 16 g, SaturatedFat 4 g, Cholesterol 283 mg, Sodium 141 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving
ROASTED VEGETABLE FRITTATA
Provided by Ina Garten
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 degrees.
- Place the zucchini, peppers, and onion on a sheet pan. Drizzle with the olive oil, sprinkle with 1 1/2 teaspoons salt and 1/2 teaspoon pepper, and toss well. Bake for 15 minutes. Add the garlic, toss again, and bake for another 15 minutes. Remove from the oven and turn the oven to 350 degrees.
- Meanwhile, in a large bowl, whisk together the eggs, half-and-half, Parmesan, 1 teaspoon salt, and 1/2 teaspoon pepper.
- In a 10-inch ovenproof saute pan, melt the butter and saute the scallions over medium-low heat for 1 minute. Add the roasted vegetables to the pan and toss with the scallions. Pour the egg mixture over the vegetables and cook for 2 minutes over medium-low heat without stirring. Transfer the pan to the oven and bake the frittata for 20 to 30 minutes, until puffed and set in the middle. Sprinkle with the Gruyere and bake for another 3 minutes, until the cheese is just melted. Cut into 6 or 8 wedges and serve hot.
EASY ONE-TRAY CHICKEN THIGHS AND VEGGIES RECIPE BY TASTY
Here's what you need: fingerling potato, carrot, medium red onion, salt, black pepper, dried rosemary, olive oil, garlic, chicken thighs
Provided by Andrew Ilnyckyj
Categories Dinner
Yield 3 servings
Number Of Ingredients 9
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!
Nutrition Facts : Calories 603 calories, Carbohydrate 41 grams, Fat 17 grams, Fiber 5 grams, Protein 67 grams, Sugar 6 grams
PAN-ROASTED CHICKEN AND VEGETABLES
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
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
ROASTED CHICKEN AND VEGETABLES SHEET-PAN DINNER (COOKING FOR 2)
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
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
ROASTED VEGETABLE FRITTATA
The great thing about frittatas is that I can make them with whatever I have available in my garden and in the pantry. This version uses spring produce to its advantage. Roasting really intensifies the natural sweetness of the asparagus and onion, and the earthiness of the potatoes. -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Time 40m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 450°. In a large bowl, combine asparagus, potatoes and onion. Mix 1 tablespoon oil, 1/4 teaspoon salt and 1/4 teaspoon pepper; drizzle over vegetables. Toss to coat. Transfer to an ungreased baking sheet. Roast 15-20 minutes or until vegetables are golden and tender, stirring halfway., Meanwhile, whisk eggs, milk and remaining salt and pepper until blended., Reduce oven setting to 350°. In a large ovenproof skillet, heat remaining oil over medium-high heat. Add ham; cook and stir 2-3 minutes or until lightly browned. Reduce heat to medium. Add roasted vegetables and garlic; cook 1 minute longer. Pour in egg mixture; sprinkle with cheeses and basil., Bake, uncovered, 15-18 minutes or until eggs are completely set. Let stand 5 minutes. Cut into wedges.
Nutrition Facts : Calories 204 calories, Fat 12g fat (4g saturated fat), Cholesterol 148mg cholesterol, Sodium 665mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 2g fiber), Protein 15g protein. Diabetic Exchanges
ROAST CHICKEN WITH VEGETABLES
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
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 AND VEGETABLES
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
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
ROASTED CHICKEN AND VEGGIES FRITTATA
Make and share this Roasted Chicken and Veggies Frittata recipe from Food.com.
Provided by ElizabethKnicely
Categories Cheese
Time 55m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 430°F Spray pie sized Pyrex dish.
- Put the leftover mixture in the dish - spread to cover the dish. Drop cheese on top and spread around. Mix 4 eggs in a bowl and add milk with salt & pepper and then pour over mixture in pie dish.
- Bake for 40 minutes of until the mixture is completely set. Cut in 8 pieces and serve with a salad and fruit!
Nutrition Facts : Calories 187.9, Fat 12.2, SaturatedFat 6.3, Cholesterol 137.9, Sodium 191.2, Carbohydrate 2.5, Sugar 0.2, Protein 16.4
ROASTED CHICKEN AND VEGGIES FRITTATA
Make and share this Roasted Chicken and Veggies Frittata recipe from Food.com.
Provided by ElizabethKnicely
Categories Breakfast
Time 50m
Yield 1 frittata, 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 450°F Spray pie sized pyrex dish.
- Put the leftover mixture in the dish - spread to cover the dish. Drop cheese on top and spread around. Mix 4 eggs in a bowl and add milk with salt & pepper and then pour over mixture in pie dish.
- Bake for 40 minutes or until the mixture is completely set. Cut into 8 pieces and serve with salad and fresh fruit.
Nutrition Facts : Calories 144.1, Fat 10.5, SaturatedFat 5.9, Cholesterol 118.3, Sodium 171.5, Carbohydrate 2.5, Sugar 0.2, Protein 9.8
More about "roasted chicken and veggies frittata recipes"
SOUTHWESTERN CHICKEN AND VEGGIE FRITTATA - FAMILY FOOD …
From familyfoodonthetable.com
CHICKEN AND VEGETABLE FRITTATA RECIPE - MYFOODBOOK
From myfoodbook.com.au
CHICKEN AND VEGETABLE FRITTATA | A ZESTY BITE
From azestybite.com
CHICKEN & VEGETABLE FRITTATA - MANITOBA CHICKEN
From manitobachicken.ca
ROASTED CHICKEN AND VEGETABLES - JO COOKS
From jocooks.com
ROASTED VEGETABLE FRITTATA RECIPE - CLEAN & DELICIOUS
From cleananddelicious.com
10 BEST ROASTED CHICKEN BREAST WITH VEGETABLES …
From yummly.com
10 BEST CHICKEN FRITTATA RECIPES | YUMMLY
From yummly.com
PERFECT GARLIC ROASTED CHICKEN WITH VEGETABLES - THE …
From therecipecritic.com
HOW-TO MAKE THE PERFECT LEFTOVERS FRITTATA. GREAT FOR …
From tasty-yummies.com
ROAST VEGETABLE FRITTATA - DONNA HAY
From donnahay.com.au
FRITTATA RECIPES THAT USE UP LEFTOVER VEGGIES | ALLRECIPES
From allrecipes.com
BAKED VEGETABLE FRITTATA | RECIPETIN EATS
From recipetineats.com
15 MINUTE HEALTHY ROASTED CHICKEN AND VEGGIES (VIDEO)
From gimmedelicious.com
OVEN ROASTED CHICKEN AND VEGETABLES (ONE PAN) - ONE POT RECIPES
From onepotrecipes.com
ROAST CHICKEN & VEGETABLE FRITTATA WITH BRIE RECIPE - WOOLWORTHS
From woolworths.com.au
MEDITERRANEAN VEGETABLE FRITTATA RECIPE
From themediterraneandish.com
WORLD BEST DIABETIC FOOD RECIPES : ROASTED CHICKEN AND VEGGIES …
From worldbestrecipesdiabetic.blogspot.com
ROASTED VEGETABLE FRITTATA RECIPE - VAYIA'S KITCHEN
From vayiaskitchen.com
ROAST CHICKEN FRITTATA - GUSTO PALEO
From gustopaleo.com
ONE-PAN ROASTED CHICKEN THIGHS AND VEGETABLES IN OVEN - GIVE …
From giverecipe.com
BROCCOLI FRITTATA {THE BEST EASY FRITTATA RECIPE} – WELLPLATED.COM
From wellplated.com
ROASTED CHICKEN AND VEGETABLES IN THE OVEN - WHOLESOME YUM
From wholesomeyum.com
CHICKEN WITH ROASTED VEGETABLES RECIPES - THESUPERHEALTHYFOOD
From thesuperhealthyfood.com
CRISPY ROAST CHICKEN WITH VEGETABLES - THE SEASONED MOM
From theseasonedmom.com
ROASTED VEGETABLES FRITTATA - MY COLOMBIAN RECIPES
From mycolombianrecipes.com
OVEN ROASTED VEGETABLES WITH CHICKEN - THE FLAVOURS OF KITCHEN
From theflavoursofkitchen.com
CHICKEN, VEGETABLE, AND RICOTTA FRITTATA RECIPE - SERIOUS EATS
From seriouseats.com
BEST ROASTED VEGETABLE FRITTATA RECIPES - FOOD NETWORK CANADA
From foodnetwork.ca
CHICKEN FRITTATA | CHICKEN.CA
From chicken.ca
ROAST CHICKEN & VEGETABLES - SPEND WITH PENNIES
From spendwithpennies.com
CHICKEN FRITTATA - SLOW THE COOK DOWN
From slowthecookdown.com
RECIPE FOR ROAST CHICKEN WITH VEGETABLES
From thesuperhealthyfood.com
ROAST CHICKEN AND VEGETABLES - VALERIE'S KITCHEN
From fromvalerieskitchen.com
ROASTED VEGETABLE FRITTATA RECIPE - VAYIA'S KITCHEN
From pinterest.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love