Onionroastedchickenandvegetables Recipes

Steps:

• Heat oil in a wok or large skillet over medium-high heat. Add garlic and ginger and cook 1 minute. Add chicken and cook 3 to 4 minutes, until starting to brown, stirring constantly. Add onions, carrots, and peppers and cook 1 minute. Add snap peas, corn and broccoli and cook 2 minutes. Add soy sauce and cook 2 minutes, until vegetables are crisp-tender.
• Dissolve cornstarch in chicken broth in a small bowl and add to wok. Simmer 2 minutes, until sauce thickens. Serve over rice.

Steps:

• Preheat oven to 425°. In a large bowl, combine potatoes, onion, oil, garlic, 3/4 teaspoon salt, 1/2 teaspoon rosemary and 1/2 teaspoon pepper; toss to coat. Transfer to a 15x10x1-in. baking pan coated with cooking spray., In a small bowl, mix paprika and the remaining salt, rosemary and pepper. Sprinkle chicken with paprika mixture; arrange over vegetables. Roast until a thermometer inserted in chicken reads 170°-175° and vegetables are just tender, 35-40 minutes., Remove chicken to a serving platter; keep warm. Top vegetables with spinach. Roast until vegetables are tender and spinach is wilted, 8-10 minutes longer. Stir vegetables to combine; serve with chicken.

Steps:

• Line a baking sheet with aluminum foil. Lay out the sweet potato, chicken breasts, and broccoli.
• Evenly distribute the garlic, rosemary, paprika, salt, and pepper over the entire pan. Drizzle with olive oil.
• Bake at 400°F (200°C) for 35-40 minutes (or until the internal temperature of the chicken reaches 165°F (75°C) and the juices run clear).
• Serve up and dinner's ready! For an easy cleanup, just carefully toss the aluminum foil and you're good to go.
• Enjoy!

Steps:

• Preheat oven to 375°. Place chicken, breast side up, in a 14-in. cast-iron or other ovenproof skillet. Rub with oil; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. If desired, tie legs together with baker's twine. Bake, uncovered, 1 hour. , Arrange the carrots, celery, potatoes and onions around chicken. Combine butter and thyme; drizzle over chicken and vegetables. Sprinkle with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper., Cover and bake until a thermometer inserted in thickest part of thigh reads 170°-175° and vegetables are tender, 30-45 minutes.

Steps:

• Preheat oven to 385 degrees F (196 degrees C).
• Pour olive oil into a large bowl; toss potatoes, carrots, bite-size pieces of celery, and 3/4 of the sliced onion in the oil to coat. Set remaining onion aside. Transfer oiled vegetables to a large cast iron skillet.
• Rinse chicken and pat thoroughly dry with paper towels. Generously season the chicken, inside and out, with salt, black pepper, and garlic powder. Place the remaining 1/4 of the sliced onion, 1/4 cup margarine, lemon slices, 1 teaspoon minced garlic, and large pieces of celery into the cavity of the chicken.
• Place the chicken atop the oiled vegetables; scatter remaining 1/4 cup of margarine pieces and 1 2/3 tablespoon minced garlic in small amounts around the vegetables.
• Roast chicken and vegetables in the preheated oven until the skin is browned and crisp, the vegetables are tender, and an instant-read meat thermometer inserted into the thickest part of a thigh reads 165 degrees F (75 degrees C), about 1 hour and 45 minutes. Let chicken rest for 10 minutes before carving and serving with vegetables.

Steps:

• Preheat oven to 400°F. Bring garlic cloves and milk to boil in heavy medium saucepan over high heat. Drain. Discard milk. Transfer garlic cloves to 8x8x2-inch metal baking pan. Add 3 tablespoons oil and toss to coat. Roast until golden, about 13 minutes. Cool slightly. Transfer garlic with its cooking oil to processor; blend to form paste. Season to taste with salt and pepper. (Garlic paste can be made 1 day ahead. Cover and refrigerate.)
• Melt butter and 1 tablespoon oil in heavy large skillet over medium-low heat. Add onions and sauté until golden brown, stirring occasionally, about 40 minutes. Add vinegar, thyme, and bay leaf. Simmer until liquid is reduced by half, about 3 minutes. Stir in cream. Season to taste with salt and pepper.
• Meanwhile, preheat oven to 450°F. Heat remaining 3 tablespoons oil in heavy large nonstick skillet over high heat. Sprinkle chicken with salt and pepper. Working in 2 batches, add chicken, skin side down, to skillet and cook until skin is golden brown (do not turn), about 4 minutes. Place chicken, skin side up, on large rimmed baking sheet. Roast until chicken is cooked through and juices run clear when thigh is pierced with knife, about 20 minutes. Spread garlic paste atop chicken halves, dividing equally. Bake until golden brown, about 5 minutes longer.
• Rewarm onions over medium-low heat, stirring often. Spoon onions in center of 4 plates. Place chicken halves atop onions. Sprinkle with parsley; serve.

Steps:

• Place the chicken pieces in a roasting pan and toss with the rice wine or gin, soy sauce, sesame oil, salt, sugar, rice vinegar, and pepper. Put the garlic slices on and under the chicken pieces. Allow to rest for 30 minutes. Preheat the oven to 375°F.
• Heat a wok over high heat for 30 seconds, add the peanut oil, and coat the wok with it, using a spatula. When a wisp of white smoke appears, add the onions. Stir and cook for a minute, lower the heat to medium, and cook for another 3 minutes until onions are soft. Turn off the heat.
• Spoon the onions over, around, and under the chicken pieces. Place the roasting pan with the chicken and onions in the preheated oven and roast for 30 minutes. Lower the heat to 350°F, turn the chicken over, and roast for another 30 minutes. Turn the chicken over again and cook for a final 30 minutes, basting halfway through. Turn off the heat. Transfer the chicken to a heated platter and serve with cooked rice.

Steps:

• Cut fresh or defrosted chicken breasts into bite size pieces.
• Saute in a hot Teflon skillet or fry pan until slightly browned. Then remove. Lower heat.
• Add olive oil, saute garlic and onion until softened and beginnig to turn translucent, add basil leaves and red /green pepper until they begin to soften. Add zucchini and cook until it begins to turn translucent.
• Add dained tomatoes and cooked chicken until heated through.
• Salt and pepper to taste.