Roasted Chicken With Garden Vegetables Recipes

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.

ONE PAN ROASTED CHICKEN AND VEGETABLES

Steps:

• Line a large sheet pan with foil paper (Dimensions: 18 x13).
• Place chicken, peppers, zucchini, broccoli, onions, carrots, green beans, potatoes, garlic on the baking tray.
• Drizzle butter and olive oil all over the chicken and veggies.
• Sprinkle Italian seasoning, salt, pepper, paprika.
• Drizzle lemon juice.
• Toss everything until vegetables are fully coated.
• Bake at 475 degrees F for 15-20 minutes, making sure to toss everything, halfway through for even cooking.
• Remove from oven and sprinkle parmesan cheese. Enjoy!

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.

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.

GARLIC-ROASTED CHICKEN AND ROOT VEGETABLES

Steps:

• Position an oven rack just below the center of the oven. Preheat the oven to 400 degrees F.
• For the butter: In a small bowl, combine the butter, rosemary, thyme, lemon juice, salt, pepper and garlic until smooth.
• For the chicken: Tuck the wings under the chicken. Sprinkle the cavity of the chicken with salt and pepper. Spoon 2 tablespoons of the butter mixture into the cavity. Place the rosemary, thyme and lemon quarters in the cavity. Tie the legs together loosely with kitchen string. Place the chicken in a large roasting pan.
• Starting at the neck end of the chicken, loosen the skin over the entire chicken breast. Smear the remaining butter mixture over the outside and under the skin of the chicken, being careful not to tear the skin.
• For the vegetables: In a large bowl, toss together the oil, rosemary, thyme, salt, pepper, potatoes, carrots, parsnips, shallots and garlic.
• Arrange the vegetables around the chicken in a single layer. Add the broth and roast until the vegetables are tender and an instant-read thermometer inserted into the thickest part of the chicken thigh registers 160 to 165 degrees F, about 1 1/2 hours. Let the chicken rest for 20 minutes.
• Transfer the chicken to a platter. Arrange the vegetables around the chicken. Scrape the contents of the roaster into a 4-cup measuring cup. Spoon off the layer of fat that rises to the top. Season the pan juices with salt and pepper, if needed. Serve the chicken with the pan juices.

ROASTED CHICKEN WITH GARDEN VEGETABLES

Steps:

• heat oven to 350*F.
• secure wings to body of chicken.
• in small bowl stir together butter, rosemary, salt, pepper and garlic.
• rub chicken with 1/2 of butter mixture.
• place on rack in roasting pan.
• place potatoes, carrots and onions on bottom of pan around chicken.
• dollop remaining butter mixture evenly over vegetables.
• bake basting chicken and vegetables often.
• bake 2 to 2 1/2 hours or until fork tender.
• sprinkle with parsley.

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.

ROASTED CHICKEN WITH VEGETABLES AND THYME

Steps:

• Preheat oven to 450 degrees, with racks set in middle and lower thirds. On a large rimmed baking sheet, toss potatoes, carrots, shallots, garlic, and a few sprigs of thyme with 2 tablespoons oil. Season with salt and pepper. Set aside.
• In an ovenproof skillet, toss onions with remaining tablespoon oil. Place chicken, breast side up, on top of onions. Season cavity and exterior of chicken with salt and pepper; stuff with a few sprigs of thyme. Scatter remaining thyme over chicken and onions. Using kitchen twine, tie legs together; tuck wing tips under bird.
• Roast chicken on middle rack and vegetables on lower rack, occasionally brushing chicken with pan juices and tossing vegetables, until an instant-read thermometer inserted in thickest part of a thigh (avoiding bone) registers 165 degrees, 50 to 60 minutes.
• Let chicken rest 10 minutes; carve, and serve with vegetables and pan juices.

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.

SPIT-ROASTED CHICKEN WITH HERBS UNDER THE SKIN, GARDEN VEGETABLES, TOASTED COUNTRY BREAD, AND ROASTI

Steps:

• Start chicken:
• Cream 7 oz of butter. Chop the herbs (3/4 of the parsley, 3/4 of the chervil, the sprig of tarragon) and mix with the creamed butter. Keep just the tips of the remaining parsley and chervil.
• Clean the white mushrooms and dice (quite small), bake them slowly in butter, and add to the herbed butter along with the finely sliced shallots. Season with pepper and salt.
• Lift the skin slightly from the chicken, without tearing it, and spread the herbed butter underneath. Be careful afterwards to ensure that the skin covers the meat so that it does not dry out during cooking.
• If you do not have a spit you can cook the chicken in the oven at 350#&176;F for about 1 1/4 hours. When the chicken is 3/4 cooked, deglaze with chicken juices.
• When cooked, sieve the cooking juices and add the chervil and parsley. This will be used later on.
• Make onions:
• Peel and wash about 8 white onions; remove the top of the onions (about 1/4 of onion if it is small or 1/3 if it is large, these lids will be used later on), and empty the middle of the onions with a spoon (keep two or three layers of onion).
• Dice the other onions finely with the spooned out interiors. Sweat the onions in olive oil until they are lightly golden, adding salt and pepper. Cut the celery stick into very small pieces, and crush the grilled pine nuts with a knife (you can grill them in the grill or oven).
• Away from the heat mix the sweated onions, diced celery, pine nuts, ricotta, the salted pork fat, sage, parmesan, chopped parsley, salt, and pepper.
• Stuff the onions (replace the tops on the onions before cooking) and put them on a baking sheet, drizzle with olive oil and cook in the over preheated to 356°F for near 1/2 hour. Be careful not to burn them, if you think there is a risk of burning cover them with kitchen foil. Baste the onions regularly in their juices as this will make them really tasty and fondant (slightly melted). When the onions are cooked, coat them with chicken juices, add freshly ground pepper and serve.
• Make tomatoes:
• Cut the top off 8 tomatoes (about 1/3 of the tomato) and keep the stalk part to use as a cover on the stuffed tomatoes. Salt and pepper the interior of the tomatoes and leave upside down on a baking sheet to drain out excess water. This will give you a more solid tomato and it will avoid excess liquids in the stuffing.
• Remove the skin from the remaining tomatoes (leave them a few seconds in boiling water); cut into quarters and remove the insides.
• Chop the tomato confit into roughly diced sized pieces.
• In a cast iron pot, heat the olive oil with the unpeeled garlic cloves, add the peeled and emptied tomatoes, rosemary sprig, salt, and pepper and leave to cook in a hot oven (390°F) until you obtain a fondant marmalade appearance.
• Once the marmalade is cooked and cooled, remove the garlic cloves, thyme, and rosemary, then add the finely chopped white onions and sweat with olive oil.
• Mix together the chopped tomatoes confit, parsley, grated parmesan, and chopped basil. Drizzle with a little olive oil, and check the seasoning, you may have to add a little salt and pepper.
• Stuff the tomatoes with both mixtures and cover with the tomato stalk tops, then place them in a gratin dish and sprinkle with olive oil. Place in an oven, preheated to 350°F, for half an hour. Sprinkle regularly with olive oil and the roasted chicken juices.
• Serve the tomatoes and onions on the plate, carve the chicken and coat with the jus. Add a little freshly ground pepper and drizzle with chives cut lengthwise.
• You can add other vegetables, such as artichokes cooked whole (cooked barigoule style) then stuffed with olive tapenade, braised with the tomatoes in the oven with the chicken juices.
• A few croutons rubbed with garlic and pan-fried are perfect to finish the dish.

ROASTED CHICKEN WITH VEGETABLES

Steps:

• Heat oven to 350°F.
• Rub chicken all over with 1/4 cup of the butter and salt and pepper generously.
• Combine vegetables and spread into one layer in the bottom of a roasting pan.
• Distribute remaining pieces of butter over vegetables and season with salt.
• Top with chicken and fresh herb sprigs.
• Roast 15-20 minutes per pound.
• Allow to sit a few minutes before carving.

GARLIC-ROASTED CHICKEN AND VEGETABLES

Steps:

• Rub inside of chicken with 2 tablespoons butter. With a sharp knife, cut 16 small slits in chicken breast, drumsticks and thighs. Place a halved garlic clove in each slit. Place chicken on a rack in a shallow roasting pan; tie drumsticks together. , Place remaining garlic in pan. Pour half of the broth over chicken. Combine oil and lemon juice; pour half over chicken. Rub remaining butter over chicken. Combine the oregano, salt, pepper and garlic powder; sprinkle half over chicken. Cover and bake at 350° for 45 minutes., Place the potatoes, carrots and onion in pan. Drizzle remaining oil mixture and broth over chicken and vegetables. Sprinkle remaining oregano mixture over chicken. Cover and bake 30 minutes longer; baste. Bake, uncovered, for 45-50 minutes or until a thermometer reads 180°, basting several times. Thicken pan juices if desired. Cover and let stand for 10 minutes before serving.