PERFECT ROAST CHICKEN
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
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.
OVEN-ROASTED CHICKEN BREASTS WITH CARROTS AND RED POTATOES
Oven-roasted, bone-in chicken breasts with carrots and red potatoes.
Provided by Mike Brandi
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h20m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Wash chicken breasts and pat dry. Separate the skin from the meat to create a pocket on each breast.
- Combine garlic, olive oil, salt, pepper, and rosemary leaves in a small bowl; stir to combine. Rub about 1/6 of olive oil mixture under the skin of each breast and rub another 1/6 on the outside of the skin. Sprinkle with additional salt and pepper if you wish.
- Arrange carrots, potatoes, and onion in the bottom of a roasting pan or casserole dish and season with salt and pepper. Place chicken, skin-side up, on top of the vegetables.
- Roast in the preheated oven for 30 minutes. Remove from the oven and cover with aluminum foil. Lower the temperature to 375 degrees F (190 degrees C) and cook until vegetables are tender and chicken is no longer pink at the bone and the juices run clear, 20 to 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 450.3 calories, Carbohydrate 21.7 g, Cholesterol 126.6 mg, Fat 18.9 g, Fiber 4.9 g, Protein 47.3 g, SaturatedFat 4.3 g, Sodium 1081.8 mg, Sugar 7.5 g
ROASTED CHICKEN BREASTS WITH CARROTS AND ONION
Steps:
- Preheat the oven to 450°F. Place the chicken on a rimmed baking sheet. Arrange the carrots, garlic, and onion around the chicken; season the chicken and vegetables generously with salt and pepper. Roast for 10 minutes.
- Toss the prunes with the vegetables. Continue roasting until the chicken is cooked through and the vegetables are tender, 15 to 20 minutes more. Serve the chicken and vegetables over the couscous, if desired.
ROAST CHICKEN BREASTS WITH CARROTS
The secret to tender, juicy, delicious Roast Chicken Breasts with Carrots? Bake them with a mixture of Italian dressing and fresh lemon juice and use young whole carrots for extra flair. Try Roast Chicken Breasts with Carrots for dinner tonight.
Provided by My Food and Family
Categories Home
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Spread garlic onto bottom of 13x9-inch baking dish sprayed with cooking spray; top with carrots and chicken.
- Mix dressing and lemon juice until blended; pour over chicken and carrots. Sprinkle with parsley, thyme and pepper.
- Bake 18 to 20 min. or until chicken is done (165°F), turning chicken and spooning pan juices over chicken and carrots after 10 min.
- Serve chicken and carrots topped with pan juices.
Nutrition Facts : Calories 220, Fat 5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 65 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 25 g
More about "bone in roast chicken breast with carrots onion recipes"
ONE-PAN ROASTED CHICKEN WITH CARROTS - PUREWOW
From purewow.com
- Drizzle 2 tablespoons of olive oil over the vegetables; season with the rosemary, and salt and pepper.
16 RECIPES TO MAKE WITH BONE-IN CHICKEN BREASTS - TASTE …
From tasteofhome.com
ROAST CHICKEN & VEGETABLES - SPEND WITH PENNIES
From spendwithpennies.com
GARLIC-HERB ROASTED CHICKEN WITH POTATOES, CARROTS, AND …
From myrecipes.com
CRISPY OVEN ROASTED CHICKEN BREAST - CRAVING TASTY
From cravingtasty.com
SHEET PAN BALSAMIC CHICKEN WITH POTATOES AND CARROTS
From lecremedelacrumb.com
EASY CHICKEN AND POTATOES - SPEND WITH PENNIES
From spendwithpennies.com
OVEN ROASTED BONE IN CHICKEN BREAST - BAKE IT WITH LOVE
From bakeitwithlove.com
Ratings 58Servings 6Cuisine AmericanTotal Time 50 mins
- Preheat your oven to 400 degrees F (205 degrees C) and line a rimmed baking sheet with parchment paper or aluminum foil (or coat a baking dish with olive oil or non-stick cooking spray).
- In a small bowl, combine the olive oil and chicken bouillon cube. Break the cube apart to combine with the olive oil. Add seasoning (onion powder, garlic powder, pepper, and paprika) and mix until you have a paste to coat the chicken breasts with.
- Rinse the chicken breasts, and pat them dry. Place the chicken breasts, breast side down, on your prepared baking sheet or in your baking dish. Coat each chicken breast with the seasoned bouillon paste, starting with lightly covering the bone side (ribs) and then turning over to coat the breast side thoroughly.
- Bake at 400 degrees (205 degrees C) for 40 to 45 minutes, or until the chicken reaches an internal temperature of 165 degrees F (74 degrees C) when measured with a digital meat thermometer at the thickest portion of the chicken breast. *Check next to the bone for best results.
SHEET PAN CHICKEN THIGHS AND VEGGIES (EASY!) - WHOLESOME YUM
From wholesomeyum.com
BONE-IN CHICKEN BREAST RECIPES - MY FOOD AND FAMILY
From myfoodandfamily.com
BEST BONE-IN CHICKEN BREAST RECIPES - CRAVING TASTY
From cravingtasty.com
MAPLE MUSTARD ROASTED CHICKEN RECIPE - THE WASHINGTON POST
From washingtonpost.com
DINNER TONIGHT: GARLIC-ROASTED CHICKEN WITH CARROTS AND PARSNIPS …
From seriouseats.com
MARTHA STEWART'S ROASTED CHICKEN BREASTS WITH CARROTS, ONIONS
From everydaycookingadventures.com
JUICY OVEN BAKED CHICKEN BREAST - NATASHASKITCHEN.COM
From natashaskitchen.com
BONE-IN CHICKEN BREAST RECIPES
From allrecipes.com
5-INGREDIENT SKILLET ONION CHICKEN | THE MEDITERRANEAN DISH
From themediterraneandish.com
SHEET PAN CHICKEN BREASTS WITH POTATOES AND CARROTS
From 101cookingfortwo.com
EASY ROAST CHICKEN WITH BRUSSELS SPROUT, POTATOES, AND CARROTS
From delish.com
BEST BAKED CHICKEN BREAST BONE-IN WITH POTATOES RECIPE - FOOD52
From food52.com
You'll also love