Rotisserie Chicken And Roasted Vegetables Recipes

ROTISSERIE CHICKEN & ROASTED VEGGIES

Steps:

• Preheat oven to 450 degrees.
• Prepare bundt pan by covering the hole and center pillar with aluminum foil.
• Wash and cut veggies into chunks. Place in a large bowl and toss with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Pour veggies into bundt pan.
• Brush the chicken with olive oil and season with the remaining salt, pepper, and rosemary. Perch the chicken on the pillar in the bundt pan.
• Roast for 1 hour or until a thermometer inserted into the inner thigh reads 155 degrees. Let rest for 15 minutes before slicing and serving.

ROTISSERIE CHICKEN AND ROASTED VEGETABLES

Steps:

• Rub olive oil on the trussed chicken, season with rosemary leaves, sea salt, and black pepper. Put onto the rotisserie spit being careful to tighten the wing nuts so the chicken doesn't slip during cooking. If a rotisserie isn't available, roasting the chicken in a 350 degree oven and turning every 30 minutes will have a similar result.
• In either case, put the vegetables into a roasting pan, toss with olive oil and season with sea salt and pepper. If using an oven, put the chicken on a roasting rack over the pan. If using a rotisserie, position the chicken on the spit so its juices will drip onto the vegetables.
• Every 30 minutes, toss the vegetables for uniform cooking.
• Cook for 2 hours or until the legs move easily, remove, lay a piece of aluminum foil over the chicken to let it rest 5 minutes. Put the vegetables on a plate and either lay the whole chicken on top or, what I prefer for ease-of-serving, cut apart the chicken and slice the breast pieces.

ROASTED CHICKEN AND VEGETABLES SHEET-PAN DINNER (COOKING FOR 2)

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.

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.

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.

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.

ROTISSERIE CHICKEN WITH ROASTED VEGETABLES

Steps:

• Preheat the oven to 400F. Remove the woody ends of the asparagus by gently bending each stalk until it breaks-it'll naturally snap off at the right spot. In a baking dish, toss the vegetables with the olive oil and season with salt and pepper. Roast for 12 to 15 minutes, until the vegetables have developed a light brown crust. Serve half the vegetables with the chicken and a simple mixed greens salad tossed with olive oil and vinegar. Reserve the other half of the vegetables for other meals this week.

CAJUN ROTISSERIE CHICKEN WITH ROASTED MIXED VEGETABLES ON A DCS GAS GRILL

Steps:

• Large chop the peppers, carrots, onion, and potatoes and fine mince the garlic.
• Whisk together all the marinade ingredients.
• Mix together half of the melted butter, half of the garlic, salt and pepper, and all of the vegetables, and toss into large mixing bowl until evenly coated.
• Remove chicken from packaging and discard innards.
• Rinse chicken with cool water, then pat dry.
• Truss the chicken tightly with twine then season the entire chicken including the cavity with the Cajun seasoning.
• If possible, you can even gently lift the skin of the chicken and apply some seasoning under that as well.
• Skewer the chicken with the rotisserie rod, and secure with the rotisserie forks.
• Now start preheating your rotisserie burner on medium to high heat for about 15 min and remove the grill grates.
• Once preheated, pour vegetables in large roasting pan and place pan on the layer below where the grates were.
• Attach the rotisserie rod to the motor and set to rotate at a medium pace.
• Cook with grill lid down.
• Heat the rest of butter and garlic in a sauce pan.
• I used the handle end of a wooden spoon and tied thyme sprigs to that end, using this as a basting brush.
• After the first 30 min of cooking, baste the chicken, and every 15 minutes after.
• Rotate the roasting pan at the 45 minute mark for evenness of cooking.
• For the last 20 minutes of cooking, turn on the lower burners of the grill to low to help finish cooking the vegetables.
• With a meat probe, check the temperature of the chicken at the thickest part.
• Once the temperature reaches 165 degrees, it is done.
• Serve and enjoy!