Book Club Herb Roasted Chicken And Vegetables Recipes

Steps:

• Rub cavity of chicken with salt, if desired.
• Place chicken breast side up in shallow roasting pan.
• Mix margarine and herbs.
• Brush half the margarine mixture on chicken.
• Bake uncovered in 375 degree oven, brushing chicken with margarine mixture several times during roasting.
• Roast 2-2 1/2 hours, or until thickest part of chicken is done and drumstick meat feels very soft when pressed between fingers.
• (Meat thermometer inserted in thickest part of thigh without touching bone will give best indicator of doneness...) Cover chicken loosely with foil if browning too quickly.
• Place chicken on warm platter; arrange vegetables around chicken.
• Spoon some of the vegetable liquid onto vegetables; sprinkle with parsley:.
• Vegetables: If using med potatoes, cut into halves.
• Place all ingredients except zucchini and 1/2 tsp.
• seasoned salt in ungreased 2-qt casserole.
• Cover and cook in 375 oven 45 minutes.
• Add zucchini and 1/2 tsp seasoned salt; cook until vegetables are done, 10-15 minutes more.

Steps:

• Adjust the oven rack to the top position and preheat to 450 degrees F. Toss together the potatoes, carrots, celery, onions, 1 teaspoon of the olive oil, 1/2 teaspoon salt and a few grinds of pepper on a rimmed baking sheet and arrange in a single layer. Roast until the vegetables brown slightly and the potatoes just begin to soften, about 20 minutes, tossing halfway through.
• Meanwhile, rub the chicken breast skin with the remaining 1 teaspoon oil and sprinkle with the poultry seasoning and 1/2 teaspoon salt. Once the vegetables begin to soften, put the chicken breasts on top and roast until the skin is golden brown and the chicken reaches an internal temperature of 165 degrees F, 20 to 25 minutes.
• Remove the chicken breasts and let them rest for a few minutes. Toss the roasted vegetables with juice from 1 of the lemon halves and the parsley. Cut the bones from the chicken breasts and slice the meat. Divide the chicken and roasted vegetables among 4 plates. Cut the remaining lemon half into wedges and serve alongside.

Steps:

• Preheat the oven to 375 degrees F. Place the chicken on a rimmed baking pan.
• In a small bowl, stir to combine the olive oil, chopped rosemary, thyme, sage, red pepper flakes, grated garlic, lemon zest, 1 tablespoon salt and 2 teaspoons black pepper. Rub the chicken all over with half of the herb oil, being sure to spread some under the skin of the breasts and thighs to season the flesh. Stuff the cavity with the rosemary, thyme and sage sprigs, the bay leaves, 1/2 lemon and garlic head halves.
• Place the rutabaga, carrots and turnips in a large bowl. Toss to coat with the remaining herb oil. Scatter the vegetables around the chicken and transfer to the oven. Roast until the vegetables are tender and the chicken is cooked through, with an instant-read thermometer inserted at the thickest point of the thigh reading 160 degrees F, about 1 hour 15 minutes. Let rest 10 minutes before carving. Serve with the vegetables.

Steps:

• Pat the chickens dry inside and out. Generously season the skin and cavity of each with salt and pepper. Refrigerate, uncovered, at least 4 hours and up to overnight to dry out the skin.
• Let the chickens stand at room temperature for 30 minutes before roasting. Preheat the oven to 375 degrees F.
• Mash the butter with the chopped thyme and rosemary in a small bowl. Gently slide your fingers under the skin on the breasts and legs of each chicken to loosen . Scoop some of the herbed butter with a spoon, slide the spoon under the skin on one chicken and hold the skin in place while you remove the spoon. Smooth the skin to distribute the butter; repeat with more butter if needed. Repeat with the second chicken and remaining herbed butter.
• Squeeze the juice of a lemon half into the cavity of each chicken, then stuff the lemon half inside. Stuff 3 cloves garlic, 1/2 onion, 1 thyme sprig and 1/2 rosemary sprig into each chicken cavity. Tie the legs together with twine. Put the chickens on a baking sheet next to each other.
• Toss the parsnip, potato, squash, olive oil and a large pinch of salt in a bowl, then add the vegetables to the baking sheet, scattering them around the chickens. Roast until the chickens are golden brown and a instant-read thermometer registers 165 degrees F, about 1 hour. Transfer the chicken and vegetables to platters and let rest about 10 minutes before carving.

Steps:

• Mix olive oil, thyme, rosemary, oregano, and paprika in a bowl. Divide herb mixture in half, pouring half into a separate bowl, and stir lime juice into one of the halves. Pour each half into a separate large plastic resealable bag. Place chicken pieces into the bag without the lime juice; squeeze excess air out of bag and seal.
• Place onions and red bell peppers into a resealable plastic bag and pour half the marinade containing lime juice into the bag. Place broccoli, asparagus, and garlic into another resealable plastic bag and pour remaining lime juice marinade over vegetables. Squeeze excess air from both bags and seal. Refrigerate chicken and both bags of vegetables at least 2 hours to overnight.
• Preheat oven to 400 degrees F (200 degrees C).
• Transfer red bell peppers and onions to a baking dish; transfer broccoli, asparagus, and garlic to a separate baking dish. Bake both dishes of vegetables in the preheated oven for 20 minutes; stir and roast 10 more minutes. Remove vegetables from oven.
• Transfer marinated chicken into a roasting pan, shaking off excess marinade and discarding used marinade. Scatter fingerling potatoes around chicken pieces. Roast chicken for 30 minutes and flip chicken pieces and potatoes.
• Distribute all the vegetables into the roasting pan with the chicken pieces and potatoes. Roast until the chicken juices run clear, chicken is no longer pink inside, and an instant-read meat thermometer inserted into the thickest piece of chicken reads at least 160 degrees F (70 degrees C), about 30 more minutes. Season to taste with salt and black pepper.

Steps:

• Mix the first 5 ingredients together in 9x13 pan.
• Lay chicken on top.
• Sprinkle chicken with last two ingredients.
• Bake at 400 degrees for 50 minutes or until chicken is done.
• Stir and serve (or cover and refrigerate).

Steps:

• Preheat oven to 400°F.
• Stir soup, water, half the oregano, potatoes and carrots together in a shallow roasting pan.
• Put chicken over vegetables; sprinkle with remaining oregano and the paprika.
• Bake for 50 minutes or until chicken is cooked through.
• Stir vegetables before serving.

Steps:

• Preheat the oven to 300°.
• Halve the lemon and cut 3 very thin slices from 1 half; halve the slices. Squeeze the juice from the other half and set aside.
• Loosen the skin over the chicken breasts and thighs and carefully stuff the lemon slices, 8 of the sage leaves and the parsley under the skin. Season cavity with salt and pepper, then stuff it with the remaining lemon, 3 sage leaves, 1 thyme sprig and 2 garlic cloves. Rub 1 tablespoon of the oil over the chicken and season with salt and pepper. Tie the legs together or make slits in skin and pull drumsticks through.
• Coat bottom of roasting pan with the remaining oil. Set the chicken, breast side down, in the pan and roast for 10 minutes.
• While the chicken is cooking, blanch the Brussels sprouts in boiling water, about 2 minutes. Drain, cool slightly, and halve.
• Add Brussels sprouts, beets, turnips, onions, carrots and sage leaf, thyme sprig and garlic clove to the roasting pan. Season with salt and pepper and roast for 1 hour. Add 3/4 cup of stock to the pan and roast for an additional 20 minutes.
• Raise the oven temperature to 450°. Turn the chicken breast side up and baste. Roast 10 minutes longer, or until the bird is browned and a thermometer inserted in the thickest part of the thigh reads 165°. Transfer the chicken to serving platter and tent with foil.
• Place veggies back in oven and roast for an additional 10 minutes, or until tender. Transfer the vegetables to the platter and tent with foil.
• Set the roasting pan over a burner or pour juices into a heated pot and bring to a boil. Add the remaining 1/4 cup stock and reserved lemon juice and bring to a simmer over moderately high heat, scraping up the browned bits from the bottom of the pan (or adding them to the pot. Remove the pan from the heat and swirl in the butter. Season the jus with salt and pepper; transfer to a warmed gravy boat.
• Carve the chicken. Sprinkle the walnuts over the chicken and vegetables and serve with the jus.

Steps:

• Mix olive oil, thyme, rosemary, oregano, and paprika in a bowl. Divide herb mixture in half, pouring half into a separate bowl, and stir lime juice into one of the halves. Pour each half into a separate large plastic resealable bag. Place chicken pieces into the bag without the lime juice; squeeze excess air out of bag and seal.
• Place onions and red bell peppers into a resealable plastic bag and pour half the marinade containing lime juice into the bag. Place broccoli, asparagus, and garlic into another resealable plastic bag and pour remaining lime juice marinade over vegetables. Squeeze excess air from both bags and seal. Refrigerate chicken and both bags of vegetables at least 2 hours to overnight.
• Preheat oven to 400 degrees F (200 degrees C).
• Transfer red bell peppers and onions to a baking dish; transfer broccoli, asparagus, and garlic to a separate baking dish. Bake both dishes of vegetables in the preheated oven for 20 minutes; stir and roast 10 more minutes. Remove vegetables from oven.
• Transfer marinated chicken into a roasting pan, shaking off excess marinade and discarding used marinade. Scatter fingerling potatoes around chicken pieces. Roast chicken for 30 minutes and flip chicken pieces and potatoes.
• Distribute all the vegetables into the roasting pan with the chicken pieces and potatoes. Roast until the chicken juices run clear, chicken is no longer pink inside, and an instant-read meat thermometer inserted into the thickest piece of chicken reads at least 160 degrees F (70 degrees C), about 30 more minutes. Season to taste with salt and black pepper.

Steps:

• Mix olive oil, thyme, rosemary, oregano, and paprika in a bowl. Divide herb mixture in half, pouring half into a separate bowl, and stir lime juice into one of the halves. Pour each half into a separate large plastic resealable bag. Place chicken pieces into the bag without the lime juice; squeeze excess air out of bag and seal.
• Place onions and red bell peppers into a resealable plastic bag and pour half the marinade containing lime juice into the bag. Place broccoli, asparagus, and garlic into another resealable plastic bag and pour remaining lime juice marinade over vegetables. Squeeze excess air from both bags and seal. Refrigerate chicken and both bags of vegetables at least 2 hours to overnight.
• Preheat oven to 400 degrees F (200 degrees C).
• Transfer red bell peppers and onions to a baking dish; transfer broccoli, asparagus, and garlic to a separate baking dish. Bake both dishes of vegetables in the preheated oven for 20 minutes; stir and roast 10 more minutes. Remove vegetables from oven.
• Transfer marinated chicken into a roasting pan, shaking off excess marinade and discarding used marinade. Scatter fingerling potatoes around chicken pieces. Roast chicken for 30 minutes and flip chicken pieces and potatoes.
• Distribute all the vegetables into the roasting pan with the chicken pieces and potatoes. Roast until the chicken juices run clear, chicken is no longer pink inside, and an instant-read meat thermometer inserted into the thickest piece of chicken reads at least 160 degrees F (70 degrees C), about 30 more minutes. Season to taste with salt and black pepper.

Steps:

• Mix olive oil, thyme, rosemary, oregano, and paprika in a bowl. Divide herb mixture in half, pouring half into a separate bowl, and stir lime juice into one of the halves. Pour each half into a separate large plastic resealable bag. Place chicken pieces into the bag without the lime juice; squeeze excess air out of bag and seal.
• Place onions and red bell peppers into a resealable plastic bag and pour half the marinade containing lime juice into the bag. Place broccoli, asparagus, and garlic into another resealable plastic bag and pour remaining lime juice marinade over vegetables. Squeeze excess air from both bags and seal. Refrigerate chicken and both bags of vegetables at least 2 hours to overnight.
• Preheat oven to 400 degrees F (200 degrees C).
• Transfer red bell peppers and onions to a baking dish; transfer broccoli, asparagus, and garlic to a separate baking dish. Bake both dishes of vegetables in the preheated oven for 20 minutes; stir and roast 10 more minutes. Remove vegetables from oven.
• Transfer marinated chicken into a roasting pan, shaking off excess marinade and discarding used marinade. Scatter fingerling potatoes around chicken pieces. Roast chicken for 30 minutes and flip chicken pieces and potatoes.
• Distribute all the vegetables into the roasting pan with the chicken pieces and potatoes. Roast until the chicken juices run clear, chicken is no longer pink inside, and an instant-read meat thermometer inserted into the thickest piece of chicken reads at least 160 degrees F (70 degrees C), about 30 more minutes. Season to taste with salt and black pepper.

Steps:

• Mix olive oil, thyme, rosemary, oregano, and paprika in a bowl. Divide herb mixture in half, pouring half into a separate bowl, and stir lime juice into one of the halves. Pour each half into a separate large plastic resealable bag. Place chicken pieces into the bag without the lime juice; squeeze excess air out of bag and seal.
• Place onions and red bell peppers into a resealable plastic bag and pour half the marinade containing lime juice into the bag. Place broccoli, asparagus, and garlic into another resealable plastic bag and pour remaining lime juice marinade over vegetables. Squeeze excess air from both bags and seal. Refrigerate chicken and both bags of vegetables at least 2 hours to overnight.
• Preheat oven to 400 degrees F (200 degrees C).
• Transfer red bell peppers and onions to a baking dish; transfer broccoli, asparagus, and garlic to a separate baking dish. Bake both dishes of vegetables in the preheated oven for 20 minutes; stir and roast 10 more minutes. Remove vegetables from oven.
• Transfer marinated chicken into a roasting pan, shaking off excess marinade and discarding used marinade. Scatter fingerling potatoes around chicken pieces. Roast chicken for 30 minutes and flip chicken pieces and potatoes.
• Distribute all the vegetables into the roasting pan with the chicken pieces and potatoes. Roast until the chicken juices run clear, chicken is no longer pink inside, and an instant-read meat thermometer inserted into the thickest piece of chicken reads at least 160 degrees F (70 degrees C), about 30 more minutes. Season to taste with salt and black pepper.