PAN-ROASTED CHICKEN AND VEGETABLES
This one-dish roast chicken with vegetables tastes as if it took hours of hands-on time to put together, but the simple ingredients can be prepped in mere minutes. The rosemary gives it a rich flavor, and the meat juices cook the veggies to perfection. It's unbelievably easy! -Sherri Melotik, Oak Creek, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 357 calories, Fat 14g fat (3g saturated fat), Cholesterol 87mg cholesterol, Sodium 597mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 4g fiber), Protein 28g protein. Diabetic Exchanges
ROAST CHICKEN AND VEGETABLES
An easy-to-prepare one-dish recipe. A combination of blue ribbon recipes I've found all over the internet and fused together. Feel free to substitute a bit here and there to make it your own.
Provided by Chonchos
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 2h25m
Yield 6
Number Of Ingredients 13
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.
Nutrition Facts : Calories 753.5 calories, Carbohydrate 36.2 g, Cholesterol 145.5 mg, Fat 45.6 g, Fiber 6.1 g, Protein 50.4 g, SaturatedFat 10.5 g, Sodium 413.9 mg, Sugar 6.7 g
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.
ROAST CHICKEN & VEGETABLES
A one-pot meal that is so easy and succulent, you'll wonder why you never cooked it before! This roast chicken is bursting with running juices and is a total crowd-pleaser so it's perfect for entertaining! Throw it in the oven for 2 hours and forget about it ;)
Provided by esactress
Categories < 4 Hours
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400º. Place whole chicken in the center of a roasting pan.
- In a large bowl, combine the sliced zucchini, squash, brussels sprouts, onions and carrots. In a small microwave-safe container, melt 2 tablespoons butter (about 45 seconds to 1 minute). Drizzle melted butter over veggies and sprinkle with generous amounts of salt and pepper. Toss veggies to coat.
- Gently soften the remaining 2 tablespoons of butter (about 10 to 15 seconds in microwave). With your hands or a pastry brush, coat the chicken with the butter. Once chicken is buttered, evenly sprinkle on the rosemary (crushing with your fingers as you sprinkle), the garlic powder, onion powder, paprika, cayenne and generous amounts of salt and pepper.
- Place buttered vegetables all around the chicken (it may look like a lot, but trust me, they shrink a bit during cooking). Pour the half can of low-sodium chicken broth evenly over the vegetables, then place the roasting pan on the center rack of preheated oven and cook for 1 hour and 50 minutes to 2 hours. Slice chicken, and serve!
Nutrition Facts : Calories 936.1, Fat 65.8, SaturatedFat 22.8, Cholesterol 274.4, Sodium 450, Carbohydrate 23.6, Fiber 7.2, Sugar 12.1, Protein 62.3
ROAST CHICKEN WITH VEGETABLES
New cooks are intimidated by the idea of roasting a chicken, but nothing could be simpler. If you roast the chicken with some vegetables in the same pan for about an hour, you will have a moist, golden bird and savory accompaniments - all ready to eat at the same time. While they cook, you can set the table, watch the news, maybe make a dessert.
Provided by Food Network
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees F.
- Preparing the Vegetables Peel the carrots and cut them crosswise into 1 1/2-inch-long pieces. Cut the thicker pieces in half lengthwise as well. Peel each onion and cut into quarters. Wash the potatoes under cold water to get rid of any dirt. Leave them whole and unpeeled. Scatter the carrots, onions, and potatoes on the bottom of a 9-by-13-inch baking or roasting pan. Sprinkle 1 1/2 teaspoons of the salt and 1/2 teaspoon of the pepper over them, and lay 2 sprigs of the rosemary on top. If you are using dried rosemary, put 1 tablespoon in the palm of your hand and crumble it over the vegetables.
- Preparing the Chicken The giblets, which consist of the liver, gizzard, and heart, plus the neck, are usually in a package inside the cavity of the chicken, between the legs. Remove them and discard or refrigerate them to use later. If there is a pale-yellow chunk of fat on either side of the cavity, pull or cut it off and discard. Hold the chicken under cold running water and rinse it inside and out. Shake off excess water and pat dry with paper towels. Sprinkle the remaining 11/2 teaspoons of salt and 1/2 teaspoon of pepper over the outside of the chicken, rubbing them all over the skin. Set the chicken, the breast side facing up, on top of some of the vegetables, with the remaining ones surrounding the bird. Insert a dial-type (not instant-read) thermometer into the breast, taking care that the rod of the thermometer does not touch any bones.
- Roasting the Chicken Put the chicken in the center of the oven and set the timer for 30 minutes. When the timer rings, remove the pan from the oven and, using a large spoon, turn over the vegetables that surround the chicken. Don't bother with the vegetables under the chicken. Return the pan to the oven and set the timer for 30 more minutes. After 30 minutes, take the chicken out of the oven to check for doneness. Insert the tip of a small paring knife into the meat of the thigh where it attaches to the body. If the juices that run out are pink, the chicken needs to continue cooking for another 10 to 15 minutes. If the juices are clear, it is done. The meat thermometer should show a temperature of 170 degrees F to 180 degrees F when the chicken is done.
- Carving the Chicken Carve the chicken according to the instructions on the preceding page. Scoop the vegetables out of the roasting pan and onto a serving platter. Remove the fat from the pan juices. Arrange the cut chicken pieces on top of vegetables, spoon some pan juices over the chicken and vegetables, scatter the 2 remaining rosemary sprigs on top and bring the dish to the table for serving.
ROAST CHICKEN WITH VEGETABLES
Provided by Food Network
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees. Using a wooden spoon, combine the butter, mustard, half the garlic, the lemon juice, zest, rosemary, salt, and pepper in the mixing bowl until well blended. Loosen the chicken skin by lifting it gently from the flesh with your fingers. The skin will lift quite easily. Reserving 2 tablespoons, spread the herbed butter under the skin. Lightly spread the remaining butter over the chicken pieces. Put the onions, carrots, turnip, and the rest of the garlic into the roasting pan. Place the chicken on the bed of vegetables. Roast for 40 to 45 minutes, until the chicken is golden brown and cooked through.
- Serve 2 pieces of chicken with roasted vegetables per person.
ROAST CHICKEN WITH VEG
Steps:
- Set your oven rack to the bottom third of the oven and preheat to 425 degrees F (220 degrees C). Pat the inside and outside of the chicken dry with paper towel.
- Peel and finely mince one clove of garlic and add it to a small bowl along with the chopped herbs. Mash in 1 tablespoon of butter and season with salt and pepper.
- Gently separate the chicken skin from the breast meat using a spoon and divide the garlic herb butter under the skin of each breast, smoothing it to an even layer. Season the inside and outside of the chicken well with salt and pepper.
- Cut the lemon in half, peel and slice the onion into eight wedges through the root, and smash and peel one garlic clove. Stuff the lemon and garlic into the cavity of the chicken along with one wedge of onion and two sprigs of herbs. Tie the legs together with a piece of kitchen twine and tuck the wings underneath the bird, then set the chicken aside at room temperature for 15 to 20 minutes.
- Transfer the remaining onion, garlic and herb sprigs to a roasting pan along with the roughly chopped vegetables. Quarter the potatoes and add it along with 2 1/2 tablespoons of oil to the pan. Season well with salt and pepper and toss to coat.
- Shake into an even layer and place the chicken on top of the vegetables. Drizzle the remaining oil over the chicken and rub it in to coat. Pour 1/4 cup of chicken broth and the white wine over the vegetables.
- Roast the chicken, uncovered, for 60 to 75 minutes, or until a thermometer inserted in the thickest part of the thigh reads 165 degrees F and the vegetables are tender.
- Remove the chicken and the vegetables to a serving platter and tent with aluminum foil to keep warm and rest while you make the gravy.
- Melt the remaining 2 tablespoons butter over medium heat in the roasting pan. Add the flour, whisk, and cook for 1 minute. While whisking, slowly add in the remaining 2 cups of chicken broth. Bring to a simmer and cook for 5 to 10 minutes, or until the gravy reaches your desired consistency. Serve alongside the chicken and roasted vegetables.
ROAST CHICKEN WITH VEGETABLES
Make and share this Roast Chicken With Vegetables recipe from Food.com.
Provided by CountryLady
Categories One Dish Meal
Time 1h45m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Remove giblets from chicken& discard (or use to make giblet gravy).
- Place chickens into a large shallow roasting pan.
- Tuck onions into cavity; squeeze lemon over chicken& tuck into cavity.
- Peel& seed squash; cut into 2 inch cubes.
- Peel carrots& cut into 2 inch rings.
- Peel& quarter potatoes.
- Scatter these vegetables around the chickens.
- Pour broth over top of everything.
- Bake in the center of a preheated 350F oven for 35 minutes.
- Meanwhile, slice off dark green portions of leeks, leaving the pale green& white portion intact& slice in half lengthwise.
- To wash away the sand, fan the layers under cold running water.
- Seed peppers& cut into cubes.
- Remove chicken from oven, stir vegetables& baste the chicken.
- Scatter leeks& peppers around the chicken and sprinkle with salt& pepper.
- Continue roasting, basting 2 or 3 more times, for another 35 to 45 minutes.
- Remove chickens to a large platter; remove lemon& onions from cavity& discard.
- Pile roasted vegetables around the chickens& serve.
Nutrition Facts : Calories 1269.6, Fat 70.4, SaturatedFat 20.1, Cholesterol 345, Sodium 482.7, Carbohydrate 66.5, Fiber 11, Sugar 11, Protein 93.3
ROAST CHICKEN AND VEGETABLES
From the Granite-Ware Vertical Roaster box. I think next time I really will have to use an instant-read thermometer: the breast and wings were done to perfection, but the legs could have used another five minutes. I forgot about the garlic cloves, but it was *still* delicious!
Provided by lecole54
Categories Chicken
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees.
- Combine onion, celery, carrot, garlic and fresh herbs in mixing bowl with ½ teaspoon salt and 1/4 teaspoon black pepper. Toss with 2 tablespoons olive oil until all vegetables are well-coated. Set aside.
- Remove neck and giblets from chicken and discard. Rinse chicken inside and out, and pat dry with paper towels. Rub chicken lightly with the remaining 2 tablespoons of olive oil, then rub inside and out with salt, pepper, and dry rub mixture. Set aside.
- Remove wire rack from roasting pan and place upright on a solid surface. Fill the inside circle of the roasting pan with ½ cup wine or beer. Slide chicken onto wire rack, and place chicken into roasting pan so wife rack rests inside the center circle. Carefully spoon the seasoned vegetables around the chicken outside the center circle and pour the chicken broth over vegetables. Carefully transfer into the oven or onto the grill.
- Cook the chicken until the internal temperature reaches 165 degrees in the breast and 180 degrees in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife. Approximately 45-50 minutes. Remove and let rest for 10 minutes before carving.
- For dry rube recipe, combine: 1 t ground black pepper; 1 t celery salt; 1 t dry mustard; 1 t cayenne; 1 t garlic powder; 1 t onion powder; 1 t brown sugar; 1 t sugar; 1 t paprika.
Nutrition Facts : Calories 440, Fat 31.1, SaturatedFat 6.9, Cholesterol 85, Sodium 3628.8, Carbohydrate 14.7, Fiber 3.1, Sugar 5.5, Protein 23.8
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