HERBED CHICKEN WITH SPRING VEGETABLES
Provided by Giada De Laurentiis
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 degrees F. In a small bowl combine the thyme, parsley, garlic, fennel seeds, red pepper flakes, and a pinch of salt and pepper. Stir to combine. Place the chicken pieces on a work surface. Gently loosen the skin of the chicken and push the herb mixture under the skin. Season the chicken all over with salt and pepper.
- Warm the olive oil in a large skillet over medium-high heat. Place the chicken in the pan, skin side down, when the oil is hot. Cook until the skin is crispy and golden, about 5 minutes. Turn the chicken and cook the same way on the other side. Turn the heat off the pan and reserve. Transfer the chicken to a baking dish, skin side up again, and finish cooking in the oven, about 15 minutes.
- Meanwhile return the same pan to medium heat. Add 1 tablespoon of the butter. When the butter has melted add the cipollini onions and carrots. Sprinkle with salt and pepper. Cook until tender and golden in places, about 7 minutes. Add the chicken broth and scrape any brown bits off the bottom of the pan with a wooden spoon. Add the snap peas
- and mushrooms. Simmer over low heat until the vegetables are tender and the liquid has reduced by half, about 5 minutes. Season with salt and pepper, if necessary.
- Remove the chicken from the oven. Spoon the vegetables onto a serving platter along with the chicken. Spoon the sauce over the chicken. Serve immediately.
HERBED CHICKEN AND VEGGIES
This subtly seasoned chicken and vegetable combination is a snap to prepare on a hectic working day. A dessert is all that's needed to complete this satisfying supper. -Dorothy Pritchett, Wills Point, Texas
Provided by Taste of Home
Categories Dinner
Time 8h5m
Yield 4-6 servings.
Number Of Ingredients 12
Steps:
- Place chicken in a 3-qt. slow cooker. Top with the tomatoes, onion and garlic. Combine the broth, wine, bay leaf, salt, thyme and pepper; pour over chicken. Cover and cook on low for 7-8 hours. , Add broccoli; cook 45-60 minutes longer or until chicken juices run clear and the broccoli is tender. Discard bay leaf. Thicken pan juices if desired. Serve with rice.
Nutrition Facts :
HERB-ROASTED CHICKEN WITH ROOT VEGETABLES
Provided by Food Network Kitchen
Categories main-dish
Time 6h5m
Yield 6 to 8 servings
Number Of Ingredients 12
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.
HERB-ROASTED CHICKEN AND VEGETABLES
Stuffing the roast chicken with fresh herbs infuses it with flavor; the high oven temperature yields crisp skin and juicy meat. Throw carrots and other vegetables in and it becomes a one-pot dinner!
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h10m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 647 g, Fat 13 g, Fiber 5 g, Protein 88 g
EMILY'S HERB ROASTED CHICKEN AND VEGETABLES
Chicken pieces are roasted with veggies and herbs in this easy clean-up method.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F. Line a 13x9x2-inch pan with Reynolds Wrap® Heavy Duty Aluminum Foil.
- Place chicken pieces in pan. Brush with 1 tablespoon olive oil.
- Combine basil, rosemary and garlic salt in medium bowl; sprinkle 1/2 of the herb mixture over the chicken.
- Add remaining olive oil, potatoes, carrots and onion to bowl with the herb mixture; stir to coat. Arrange vegetables in an even layer around chicken.
- Cover dish with sheet of foil; fold back one corner of cover for heat circulation.
- Bake 45 to 50 minutes or until vegetables are done and meat thermometer reads 170 degrees F for white meat and 180 degrees F for dark meat. Carefully remove cover.
Nutrition Facts : Calories 511.3 calories, Carbohydrate 42.4 g, Cholesterol 96.2 mg, Fat 24.1 g, Fiber 5.9 g, Protein 31.6 g, SaturatedFat 5.8 g, Sodium 587.8 mg, Sugar 6 g
ROASTED HERBED CHICKEN AND VEGETABLES
Make and share this Roasted Herbed Chicken and Vegetables recipe from Food.com.
Provided by KathyP53
Categories Chicken
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Heat oven to 375 degrees. Melt butter and herbes de provence in a pot over medium heat. Remove from heat and whisk in honey. Cover; let herb butter steep for 20 minutes.
- Combine wine, half the oil, fennel, whole garlic, turnips, squash, and salt and pepper in a bowl; set turnip mixture aside.
- Season chicken with salt and pepper. Peel rind from lemon in strips. Halve lemon; set aside.
- Put rind into cavity with remaining garlic and thyme. Tie legs with twine; set chicken on a small roasting rack in a roasting pan. Arrange turnip mixture around chicken; scatter with onions. Brush chicken with some herb butter. Roast, basting chicken herb butter and vegetables with pan juices, until turnips are just tender, about 1 hour.
- Toss brussel sprouts, mushrooms, and sage leaves together in a bowl with remaining oil and salt and pepper; transfer to pan. Continue roasting until a thermometer inserted in chicken's thigh registers 165 degrees, 25-30 minutes. Transfer chicken to a platter, cover loosely with foil. Return vegetables to oven, roast until very tender, 18-20 minutes.
- Carve chicken, squeeze lemon over top and serve with vegetables.
Nutrition Facts : Calories 1300.5, Fat 86.1, SaturatedFat 24.5, Cholesterol 244.4, Sodium 405.2, Carbohydrate 58.1, Fiber 10.7, Sugar 18.9, Protein 59.2
GARLIC HERBED CHICKEN
Chicken is grilled with a garlic and tarragon mixture that will make your mouth water!
Provided by Lindsay Perejma
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h10m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat an outdoor grill for high heat and lightly oil grate.
- In a small bowl, whisk together garlic, dried tarragon, salt, ground black pepper and olive oil.
- Place each chicken breast half on a piece of foil large enough to cover the chicken. Brush chicken with the garlic mixture.
- Tightly seal chicken in the foil. Cook on the prepared grill approximately 40 minutes.
- Remove from grill. Discard foil and juices. Place unwrapped chicken on the grill. Brushing frequently with remaining garlic mixture and turning often, continue cooking 5 to 10 minutes per side, or to desired doneness.
Nutrition Facts : Calories 382.2 calories, Carbohydrate 2.9 g, Cholesterol 68.4 mg, Fat 28.6 g, Fiber 0.6 g, Protein 27.9 g, SaturatedFat 4.1 g, Sodium 370 mg, Sugar 0.1 g
CHICKEN WITH HERBED VEGETABLE SAUCE
Provided by Michel Depardon
Yield Serves 4
Number Of Ingredients 11
Steps:
- Sprinkle chicken with salt, pepper and half of thyme. Heat oil in heavy large skillet over medium-high heat. Add chicken; sauté 3 minutes per side. Transfer to plate. Add zucchini, leek, celery, carrot, garlic and remaining thyme. Sauté until vegetables are crisp-tender, about 5 minutes. Add tomatoes. Return chicken to skillet, nestling chicken among vegetables. Pour in broth; bring to boil. Cover, reduce heat to medium-low and simmer until chicken is cooked through, about 5 minutes. Transfer chicken to platter. Add basil and boil until sauce thickens slightly, about 5 minutes. Season with salt and pepper; spoon sauce over chicken.
STOVE TOP HERB-CHICKEN BAKE WITH VEGETABLES
With its melted cheese and mixed veggies, this one-dish chicken bake is bound to become the family's new favorite casserole.
Provided by My Food and Family
Categories Home
Time 45m
Yield 6 servings, about 1-1/3 cups each
Number Of Ingredients 8
Steps:
- Heat oven to 400°F.
- Add hot water to stuffing mix; stir just until moistened.
- Place chicken in 13x9-inch baking dish sprayed with cooking spray. Combine remaining ingredients; spoon over chicken. Top with stuffing.
- Bake 30 min. or until chicken is done (165°F).
Nutrition Facts : Calories 420, Fat 13 g, SaturatedFat 6 g, TransFat 0.5 g, Cholesterol 95 mg, Sodium 880 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 38 g
HERB-ROASTED CHICKEN WITH VEGETABLES
This is a recipe I'm posting in response to a request and one I found in my Betty Crocker cookbook...It really is a comfort food main dish! Thank you, Betty!
Provided by SilentCricket
Categories Whole Chicken
Time 3h30m
Yield 1 roasted chicken with vegetables, 7 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 633.2, Fat 35.8, SaturatedFat 9.6, Cholesterol 122.2, Sodium 311.1, Carbohydrate 43.3, Fiber 6.6, Sugar 6.6, Protein 34.7
CHICKEN & VEGETABLES WITH MUSTARD-HERB SAUCE
Here's an almost effortless recipe that makes a simply delicious, comforting chicken dinner. -Marie Rizzio, Interlochen, Michigan
Provided by Taste of Home
Categories Dinner
Time 6h20m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a 5- or 6-qt. slow cooker, place the potatoes, parsnips, leeks, carrots and chicken; pour soup over top. Cover and cook on low for 6-8 hours or until chicken is tender., Remove chicken and vegetables; cover and keep warm. Stir the parsley, dill and mustard into cooking juices; serve with chicken and vegetables.
Nutrition Facts :
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