Stuffed Roasted Chicken With Vegetables Recipes

ROASTED CHICKEN WITH VEGETABLE STUFFING

Steps:

• Preheat oven to 350 deg F. Get a 9x13 baking pan.
• Dice carrot, garlic, and apple together. These can be small-medium pieces. Rip the rosemary off the sprig in the opposite direction of the leaves. Chop the chives and rosemary. Put everything in bowl.
• Dice sweet potato into small-medium chunks. Leave on cutting board.
• Take chicken out of package. Rinse the inside with water. Drain well. Pat dry inside and out.
• Place chicken in pan. Rub olive oil inside and out. Salt inside and out. Add pepper to the outside. Stuff the bird with step #2 ingredients. Some of it won't fit. Empty the contents into the baking pan wherever. Add the potatoes separately around the chicken. Pour the rest of the olive oil (or more if you already used it) on the vegetables. Add more salt and pepper.
• Let it roast for approx. 2 hours or until the juices run clear between the breast and leg. If you have a thermometer it should read 165 degrees F. Add an extra 30 minutes if it's not done by 2 hours.

GARLIC ROASTED CHICKEN WITH VEGETABLES

Steps:

• Preheat oven to 425 degrees. Remove the giblets from the chicken and salt and pepper. Place the chicken in a roasting pan or large cast iron skillet. Stuff the onion, rosemary and lemon inside of the chicken.
• In a small bowl combine the butter, garlic, thyme, oregano, rosemary, salt and pepper. Rub evenly on the outside of the chicken.
• In a medium sized bowl add the onions, potatoes, carrots and toss in olive oil, salt and pepper. Layer on outside of the chicken in the roasting pan.
• Roast the chicken for 1 1/2 hours or until the internal temp reaches 165 degrees.

HERB-ROASTED CHICKEN AND VEGETABLES

Steps:

• Preheat oven to 450 degrees. Season chicken inside and out with salt and pepper and place in a roasting pan. Stuff thyme and parsley in cavity. In a large bowl, toss leeks, carrots, and potatoes with oil; season with salt and pepper. Scatter vegetables around chicken, arranging potatoes at edges of pan; pour wine into pan. Roast until chicken is golden brown and juices run clear when pierced between breast and leg (an instant-read thermometer inserted in thickest part of a thigh, avoiding bone, should read 165 degrees), about 1 hour.

STUFFED CHICKEN BREAST WITH VEGGIES AND SUN-DRIED TOMATO

Steps:

• Preheat oven to 350 degrees.
• Slice the chicken breast in half not going all the way through and spread open, lightly tap down flat with mallet.
• Salt and pepper breast on both sides to taste.
• Heat olive oil in a frying pan and add onion, pepper, 3 garlic cloves, mushrooms and sauté until mushrooms and onions soften.
• Now add spinach and basil leaves until spinach softens.
• Remove combination from frying pan and place in a bowl to add the feta cheese, the last garlic clove, salt and pepper to taste; mix completely.
• Place equal amounts of mixture on the breast and roll the breast. Secure with toothpick or string.
• Grease a cookie sheet with butter (any pan will do) and place in the oven for 20-25 minutes.

VEGETABLE STUFFED CHICKEN BREASTS

Steps:

• Salt and peper to taste the ckicken breast steaks.
• Stuff eack chicken breast steak with about a heaped tablespoon of your preferred vegetable mix.
• Place a 1/4 inch (more or less according to your taste) thick slice of cream cheese on top of vegetables.
• Roll as for burrito and secure with toothpicks at edges and ends.
• Dip into slightly beaten egg and coat with breadcrums.
• Bake or fry until golden brown.