HONEY CURRIED ROASTED CHICKEN AND VEGETABLES
Yummy roasted chicken and vegetables glazed in a honey and curry sauce. Quick and easy one-dish recipe.
Provided by KL1KX
Categories Main Dish Recipes Curries Chicken
Time 1h45m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place the chicken breast side down on a rack in a roasting pan, and roast 1 hour in the preheated oven.
- Place the potatoes and carrots in a pot with enough water to cover, and bring to a boil. Cook 20 minutes, or until tender.
- In a saucepan, mix the honey, mustard, butter, onion, curry powder, salt, cayenne pepper, ginger, and garlic. Bring to a boil, stirring constantly. Remove from heat, and set aside.
- Drain the drippings from the roasting pan. Arrange the potatoes, carrots, mushrooms, and apples around the chicken. Drizzle the chicken and vegetables with the honey mixture. Continue roasting 20 minutes, or until the glaze has browned. The chicken meat should reach an internal temperature of 180 degrees F (85 degrees C).
Nutrition Facts : Calories 625.2 calories, Carbohydrate 70.7 g, Cholesterol 112.3 mg, Fat 23.5 g, Fiber 6 g, Protein 35.4 g, SaturatedFat 8.5 g, Sodium 716.3 mg, Sugar 40.8 g
EASY CHICKEN CURRY WITH VEGETABLES
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Cook 1 tablespoon of the oil, the curry paste and onions in a large saute pan over medium heat, stirring often and letting sizzle, 5 to 6 minutes. Pat the chicken dry, sprinkle with salt and pepper and add the remaining oil to the pan. Cook the chicken in the onion-curry mixture until golden on all sides. Add the broccoli, carrots, basil, garlic and lime zest and cook, stirring, until the vegetables are coated, about 2 minutes. Add the coconut milk, chicken stock and tomatoes and bring to a simmer. Let the chicken simmer until cooked through and the sauce begins to thicken, about 20 minutes. Squeeze with lime juice before serving.
HONEY-ROASTED CHICKEN & ROOT VEGETABLES
When my whole family comes over for dinner, I make a big platter of roast chicken with sweet potatoes, carrots and fennel. My dad leads the fan club. -Kelly Ferguson, Conshohocken, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 375°. Combine salt, pepper, rosemary and thyme. In a large skillet, heat 1 tablespoon olive oil and butter over medium-high heat. Sprinkle half the seasoning mixture over chicken breasts. Add to skillet; cook until golden brown, 2-3 minutes per side. Remove and set aside. Add wine and 2 tablespoons honey to pan; cook 2-3 minutes, stirring to loosen browned bits., Combine sweet potatoes, carrots and fennel in a microwave-safe bowl. Add remaining olive oil, seasonings and honey to vegetables; stir to combine. Microwave, covered, until potatoes are just tender, 10 minutes. , Transfer vegetables to a shallow roasting pan. Add chicken stock, wine mixture and bay leaves; top vegetables with chicken. Roast until a thermometer inserted in chicken reads 165°, 25-30 minutes. Discard bay leaves. Serve with vegetables and sauce.
Nutrition Facts : Calories 432 calories, Fat 11g fat (3g saturated fat), Cholesterol 99mg cholesterol, Sodium 543mg sodium, Carbohydrate 42g carbohydrate (23g sugars, Fiber 6g fiber), Protein 39g protein. Diabetic Exchanges
HONEY-MUSTARD CHICKEN WITH ROASTED VEGETABLES
Paleo or not, this combination of flavors will tickle your taste buds! Colorful veggies and chicken work for a weeknight or for guests.
Provided by Bibi
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 1h
Yield 4
Number Of Ingredients 17
Steps:
- Place an 11x17-inch baking sheet in the oven and preheat to 425 degrees F (220 degrees C).
- Combine butternut squash, carrots, parsnip, sweet potato, and red onion in a large bowl; add 2 tablespoons olive oil, rosemary, 1/2 teaspoon sea salt, and 1/4 teaspoon pepper and stir to coat. Spread vegetable mixture in a single layer onto the warmed baking sheet from the oven.
- Roast vegetables in the preheated oven for 15 minutes; stir and continue roasting until tender, about 15 minutes more.
- Pound chicken to 1/2-inch thickness on a work surface; season with 1/4 teaspoon salt and ground black pepper to taste.
- Heat 1 tablespoon olive oil in a large skillet over medium heat; cook chicken until no longer pink in the center, about 5 minutes per side. Transfer chicken to a bowl.
- Pour chicken broth and wine into the same skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon, about 2 minutes.
- Stir honey and mustard into wine mixture; add chicken and turn pieces until coated. Serve chicken alongside roasted vegetables.
Nutrition Facts : Calories 413.9 calories, Carbohydrate 43.4 g, Cholesterol 67.7 mg, Fat 13.9 g, Fiber 7.2 g, Protein 28.2 g, SaturatedFat 2.4 g, Sodium 586 mg, Sugar 17.4 g
HONEY-GRILLED VEGETABLES
Steps:
- Scrub potatoes to remove any dirt. Prick all over with a fork. Micro-cook the potatoes on high for 8 to 10 minutes, or until the potatoes are fork tender but firm. Combine the honey, wine, garlic, thyme, salt, and pepper in a small bowl and mix well. Brush the vegetables with the honey marinade. Place the vegetables on skewers, if desired.
- Lightly oil the grill rack with vegetable oil. Heat the grill until the coals are somewhat gray with ash; the flame should be low. Place the skewered or loose potatoes, zucchini, eggplant, green pepper, red pepper, and onion directly on the greased grill. Grill the vegetables for about 10 minutes, brushing them with the honey marinade every few minutes and turning them after 5 minutes.
HONEY CURRIED ROASTED CHICKEN AND VEGETABLES
This yummy roasted chicken and vegetables are glazed in a honey curry sauce. Quick, easy and delicious.
Provided by MarieRynr
Categories Chicken
Time 1h14m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place the chicken breast side down on a rack in a roasting pan, and roast 1 hour in the preheated oven.
- Place the potatoes and carrots in a pot with enough water to cover, and bring to a boil.
- Cook 20 minutes, or until tender.
- In a saucepan, mix the honey, mustard, butter, onion, curry powder, salt, cayenne pepper, ginger, and garlic.
- Bring to a boil, stirring constantly.
- Remove from heat, and set aside.
- Turn chicken over, breast side up and drain the drippings from the roasting pan.
- Arrange the potatoes, carrots, mushrooms, and apples around the chicken.
- Drizzle the chicken and vegetables with the honey mixture.
- Continue roasting 20 minutes, or until the glaze has browned.
- The chicken meat should reach an internal temperature of 180 degrees F (85 degrees C).
Nutrition Facts : Calories 799.4, Fat 41.1, SaturatedFat 13.6, Cholesterol 185.4, Sodium 631.7, Carbohydrate 62.3, Fiber 5.4, Sugar 36.7, Protein 47.5
VEGETABLE AND CHICKEN CURRY
Steps:
- Discard 1 or 2 outer layers from lemongrass and trim root ends. Thinly slice enough of lower 6 inches of stalks to yield 1/2 cup, then finely grind in a blender with garlic, chile, turmeric, and 4 tablespoons water until a coarse paste forms, adding another tablespoon water if too thick to blend. Set aside.
- Heat star anise in a dry 8-quart heavy pot over moderate heat, stirring occasionally, 10 minutes. Add coconut milk and peanuts and boil over moderately high heat, uncovered, stirring frequently, until very thick, about 5 minutes. Reduce heat to moderately low, then stir in curry paste and lemongrass paste and cook, stirring, 5 minutes. Add chicken, fish sauce, sugar, and salt and cook, uncovered, stirring frequently, 10 minutes.
- Increase heat to moderate, then add peanut butter, squash, sweet potato, onion, bell peppers, yellow-fleshed potato, and carrot and cook, covered, stirring occasionally, 10 minutes.
- Add remaining 2 1/2 cups water and bring to a boil over high heat, stirring occasionally. Reduce heat to moderately high and cook, uncovered, stirring occasionally, 8 minutes, or until vegetables are almost tender. Add beans and cook, stirring occasionally, until just tender, 6 to 8 minutes.
- Discard star anise and serve curry over rice, with bread on the side.
CURRIED CHICKEN AND VEGETABLES
I don't remember where I got this delicious chicken recipe. I have it hand written on a piece of paper in the back of a cookbook. Another kid pleaser. Sweet with just a touch of spice.
Provided by Karen From Colorado
Categories One Dish Meal
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Combine first 10 ingredients in a small sauce pan.
- Bring to boil, stirring constantly.
- Remove from heat and set aside.
- Place washed chicken breast side up in a shallow roasting pan.
- Brush skin with oil or melted butter.
- (if using duck, prick skin all over to allow fat to drain).
- Roast chicken, uncovered for 1 1/4 to 1 1/2 hours (duck, 1 3/4 to 2 1/4 hours- goose, 2 1/4 to 2 3/4 hours).
- In the meantime, cook potatoes and carrots in boiling salted water until nearly done.
- Drain.
- The last 20 minutes, drain the fat from the roasting pan of chicken.
- Arrange vegetables and the uncooked apples around the bird.
- Spoon honey mixture over chicken, vegetables and apples.
- Roast 20 minutes longer or until a meat thermometer registers 185 degrees and vegetables and apples are tender.
- Baste occasionally with honey mixture during roasting and again before serving.
CHINESE CHICKEN AND VEGETABLES
Yet another recipe from my mom. Definitely not the "real deal", but so good! Prep time includes marinating time.
Provided by Kzim4
Categories Chicken Breast
Time 50m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Slice chicken thinly; place into gallon size ziplock bag with soy sauce and garlic.
- Shake to coat all chicken.
- Let marinate in fridge for at least 30 minutes.
- Longer is OK.
- Heat oil in wok or large frying pan over medium-high to high heat.
- Add chicken and marinade to pan and cook thoroughly.
- Combine water, cornstarch, salt and pepper.
- Add to chicken.
- Bring to boil.
- Add vegetables.
- Heat through.
- Serve over rice.
ONE-PAN WHOLE ROASTED CHICKEN & VEGGIES RECIPE BY TASTY
Here's what you need: medium yellow onion, medium carrots, tuscan kale, extra virgin olive oil, kosher salt, black pepper, white wine, whole chicken, fresh rosemary, fresh thyme, lemon, cast iron pan, kitchen twine
Provided by Crystal Hatch
Categories Dinner
Yield 6 servings
Number Of Ingredients 13
Steps:
- Arrange an oven rack in the center of the oven, then preheat to 425˚F (220˚C).
- Toss the onion, carrots, and kale in a 12-inch (30 cm) cast iron skillet with 2 tablespoons of olive oil, salt, and pepper until well coated. Pour the white wine over the vegetables.
- Season the chicken all over with salt and pepper, then brush with the remaining tablespoon of olive oil. Stuff the rosemary, thyme, and lemon inside the cavity, tie the legs closed with kitchen twine, and tuck the wings underneath the bird. Place the chicken, breast-side up, on top of the vegetables in the skillet.
- Roast the chicken for 1 hour, rotating the pan halfway through cooking. The chicken is done when it is golden brown, the skin is crispy, and an instant-read thermometer inserted into the thigh registers 165˚F (70˚C). Remove from the oven and let the chicken rest for 15 minutes.
- Carve the chicken, then plate alongside the vegetables. Pour the pan drippings over the top and serve immediately.
- Enjoy!
Nutrition Facts : Calories 610 calories, Carbohydrate 15 grams, Fat 41 grams, Fiber 4 grams, Protein 40 grams, Sugar 4 grams
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