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
ROASTED CHICKEN AND VEGETABLES SHEET-PAN DINNER (COOKING FOR 2)
This delicious roasted chicken and veggie dinner comes together quickly, is guaranteed to please and proves that you don't need to feed a crowd to enjoy a sheet-pan supper.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 2
Number Of Ingredients 8
Steps:
- Heat oven to 425°F. Spray 15x10x1-inch pan with cooking spray. In medium bowl, mix potatoes, cauliflower, melted butter and red pepper; pour into pan. Roast 20 minutes.
- Stir broccoli into potato mixture in pan. Rub chicken thighs with grill seasoning. Place skin side up in pan. Roast 25 to 30 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F) and vegetables are tender. Top with parsley.
Nutrition Facts : Calories 290, Carbohydrate 24 g, Cholesterol 105 mg, Fat 1/2, Fiber 4 g, Protein 24 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 3 g, TransFat 0 g
SHEET PAN CHICKEN DINNER FOR TWO
Dinner couldn't be easier! This is perfect for those hectic weeknights and the recipe can easily be doubled. Feel free to use different vinaigrette flavors and/or vegetables for a change of pace. Use chicken breasts that are 6-8 ounces each for best results.
Provided by France C
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 8h40m
Yield 2
Number Of Ingredients 8
Steps:
- Pound chicken breasts to an even 1-inch thickness with a meat tenderizer. Place into a resealable bag and drizzle with 1/4 cup Greek salad dressing. Marinate in the refrigerator for 8 hours to overnight.
- Preheat the oven to 400 degrees F (200 degrees C). Line an 11x17-inch sheet pan with foil. Remove chicken breasts from marinade and place on the center of the sheet pan. Discard marinade.
- Toss potatoes with 1 tablespoon Greek salad dressing in a bowl. Place potatoes to one side of the chicken.
- Bake in the preheated oven for 15 minutes.
- Meanwhile, place green beans and bell pepper into the same bowl and toss with remaining 1 tablespoon Greek salad dressing.
- Remove sheet pan from oven, stir potatoes, and add beans and bell pepper to the other side of chicken. Bake until an instant-read thermometer inserted into the chicken reads 165 degrees F (74 degrees C), 8 to 10 minutes. Sprinkle with feta cheese and season salt and pepper.
Nutrition Facts : Calories 402.4 calories, Carbohydrate 24 g, Cholesterol 75.6 mg, Fat 21.6 g, Fiber 3.9 g, Protein 29 g, SaturatedFat 4.5 g, Sodium 596.7 mg, Sugar 3.8 g
CHICKEN AND VEGETABLE SHEET PAN DINNER
Make dinner simpler with this Chicken and Vegetable Sheet Pan Dinner. You'll enjoy this recipe for its delicious flavor and mix of vegetables that'll make your mouth water. Try this Chicken and Vegetable Sheet Pan Dinner and it's sure to become a staple.
Provided by My Food and Family
Categories Meal Recipes
Time 1h30m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Combine chicken and vegetables in shallow dish. Add marinade; stir to evenly coat chicken and vegetables with marinade. Refrigerate 30 min. to marinate.
- Heat oven to 425°F. Cover rimmed baking sheet with foil; spray with cooking spray. Spread chicken mixture onto prepared baking sheet.
- Bake 35 to 40 min. or until chicken is done (165°F) and potatoes are tender.
Nutrition Facts : Calories 180, Fat 2 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 40 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 15 g
SHEET PAN CHICKEN DINNER
Make and share this Sheet Pan Chicken Dinner recipe from Food.com.
Provided by Dan Churchill
Categories Chicken
Time 1h25m
Yield 3 serving(s)
Number Of Ingredients 16
Steps:
- Make Self-Saucing Chicken and Vegetables:.
- Preheat oven to 425 degrees. Place onion, garlic, cauliflower, peppers, thyme, and rosemary on a sheet pan. Drizzle with 2 tablespoons olive oil, toss to coat, and season generously with salt and pepper. Transfer to oven and roast, shaking pan once or twice to encourage even coloring, until vegetables are deeply golden and crisp, about 40 minutes. Remove sheet pan from oven and place chicken breasts on top of vegetables. Season both sides with salt and pepper, drizzle with remaining 1 tablespoon olive oil, and return to oven. Roast until chicken is just cooked through, about 15 minutes. Serve, with lemon wedges, if desired.
- Make Colorful Rice:.
- Combine rice, turmeric, cumin, 1 1/2 teaspoons salt, and 2 cups of water in a saucepan with a tight-fitting lid. Bring to a boil over high heat. Reduce to low, cover pot, and cook for an additional 35 minutes, until rice is tender. Remove from heat and let steam for an additional 5 minutes with the lid on. Uncover, fluff with a fork, toss with olive oil, and add cilantro. Season to taste with salt, and serve.
Nutrition Facts : Calories 616.9, Fat 23.8, SaturatedFat 3.7, Cholesterol 75.5, Sodium 177.7, Carbohydrate 67.5, Fiber 6.6, Sugar 6.3, Protein 34.2
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