Roastedchickenandvegetablesoup Recipes

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ROASTED CHICKEN AND VEGETABLES

Vegegtables like mushrooms, acorn squash, and rosemary lend a woodsy taste to roast chicken. We used cremini mushrooms, but regular white button mushrooms can be substituted.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 8



Roasted Chicken and Vegetables image

Steps:

  • Preheat oven to 375 degrees. Combine the squash, mushrooms, onion, garlic, and oil in a roasting pan; season with salt and pepper, and toss to coat. Roast until the squash is beginning to soften and all the vegetables are heated through, about 15 minutes.
  • Meanwhile, lift up the skin from the chicken breasts; rub the flesh with rosemary and some salt and pepper. Replace the skin; season the chicken all over with more salt.
  • Remove the roasting pan from the oven, and place the chicken, skin side up, on top of the vegetables. Return to the oven; continue roasting until the chicken is cooked through and the vegetables are tender, about 35 minutes.

1 acorn squash, halved lengthwise, seeded, and sliced 1/2-inch thick
1 pound cremini mushrooms, trimmed and halved
1 large red onion, cut into 1/2-inch wedges
8 garlic cloves, crushed
1 tablespoon olive oil
Coarse salt and freshly ground pepper
4 bone-in chicken breast halves (10 ounces each)
1 tablespoon dried rosemary, crumbled

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



Roast Chicken and Vegetables image

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

2 tablespoons olive oil
4 red potatoes, cut into large cubes
1 (16 ounce) package carrots, cut diagonally into bite-size pieces
1 stalk celery, cut diagonally into bite-size pieces
1 sweet onion, sliced - divided
1 (4.5 pound) whole chicken
salt and ground black pepper to taste
garlic powder, or to taste
½ cup cubed margarine, divided
1 large lemon, sliced
1 teaspoon minced garlic
1 stalk celery, cut into 3 pieces
1 ⅔ tablespoons minced garlic

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



Pan-Roasted Chicken and Vegetables image

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

2 pounds red potatoes (about 6 medium), cut into 3/4-inch pieces
1 large onion, coarsely chopped
2 tablespoons olive oil
3 garlic cloves, minced
1-1/4 teaspoons salt, divided
1 teaspoon dried rosemary, crushed, divided
3/4 teaspoon pepper, divided
1/2 teaspoon paprika
6 bone-in chicken thighs (about 2-1/4 pounds), skin removed
6 cups fresh baby spinach (about 6 ounces)

ROASTED VEGETABLE CHICKEN

A whole chicken roasted with onion, carrots, celery and potatoes. Hearty and delicious on a cold evening, or any time!

Provided by sal

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 2h25m

Yield 8

Number Of Ingredients 7



Roasted Vegetable Chicken image

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Season chicken with salt and pepper to taste; place in a large roasting pan. Arrange vegetables around chicken, add water to the bottom of the pan, and cover pan tightly with aluminum foil.
  • Roast at in preheated oven, basting occasionally, for 2 hours, removing the foil for the last half hour or so of cooking. Roast until chicken is golden brown and a thermometer inserted into the thigh reaches 165 degrees F (74 C). Let chicken rest 10 minutes before carving.

Nutrition Facts : Calories 458.6 calories, Carbohydrate 39.7 g, Cholesterol 97 mg, Fat 17.4 g, Fiber 6.2 g, Protein 35.2 g, SaturatedFat 4.9 g, Sodium 147.8 mg, Sugar 6.8 g

1 (4 pound) whole chicken
salt and pepper to taste
6 whole onions
4 carrots, cut into 2 inch pieces
4 stalks celery, chopped
6 potatoes, peeled
1 cup water

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



Roast Chicken With Vegetables image

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

2 small roasting chicken (each about 2 1/2 lbs)
1 large onion, cut into quarters
1 large lemon, cut into quarters
1 small acorn squash
3 -4 carrots
3 -4 potatoes
1/2-1 cup chicken broth
4 thin leeks (or 2 thick)
2 -3 sweet red peppers
salt
pepper

ROASTED CHICKEN AND VEGETABLE SOUP

My favorite comfort food on a cold day. It makes your house smell amazing! It makes a huge batch, however can be 1/2ed or doubled easily depending on your groups size. You can used leftover turkey or rotisserie chicken too, great way to use up leftover meats and veggies. I serve this with my Loaded Foccacia Bread and everyone's happy! I made the seasoning amounts a little vague because you should taste the soup as you season so it works according to your tastes.

Provided by startnover

Categories     Stocks

Time 1h30m

Yield 8-10 serving(s)

Number Of Ingredients 12



Roasted Chicken and Vegetable Soup image

Steps:

  • Place water in a large pot. Add the chicken base and stir well.
  • Add all vegetables and turn on medium heat, bringing to a boil.
  • Turn down to a simmer.
  • Cook for about 30 minutes add seasoning and bring back to a boil.
  • Dump in pasta and cook till tender/firm.
  • Add the diced chicken and cook about 5 more minutes.
  • Freezes well.

Nutrition Facts : Calories 236.5, Fat 1, SaturatedFat 0.2, Sodium 120, Carbohydrate 48.2, Fiber 3.2, Sugar 3.9, Protein 8.1

4 quarts water
1/3 cup chicken base
3 cups cubed leftover roasted chicken
2 -3 cups chopped celery
2 small chopped onions
2 cups chopped baby carrots
1/3 small sweet red pepper, chopped
16 ounces cavatappi pasta (I never substitute this one because it traps all the juice and veggies making it a very hearty soup)
1/2 teaspoon ground pepper
1 -2 teaspoon poultry seasoning
1 -2 teaspoon ground sage
salt

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



Roast Chicken with Vegetables image

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.

8 whole carrots
1 teaspoon black pepper
2 medium-size yellow onions 4 sprigs fresh or 1 tablespoon dried rosemary
8 small white or red potatoes (about 1H inches in diameter)
1 whole chicken, about 3 1/2 pounds
3 teaspoons salt

ROAST CHICKEN WITH VEG

Provided by Food Network

Categories     main-dish

Time 2h10m

Yield 4 servings

Number Of Ingredients 19



Roast Chicken with Veg image

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.

1 whole chicken (about 1 3/4 kilograms/3 3/4 pounds)
5 garlic cloves, skin on, divided
1 teaspoon finely chopped parsley
1 teaspoon finely chopped woody herbs, such as rosemary, thyme, sage, and/or savory
3 tablespoons (42 grams) unsalted butter, room temperature, divided
Kosher salt
Freshly ground black pepper
1 lemon
1 large red onion
6 to 8 sprigs of rosemary, thyme, sage, and/or savory, divided
1/2 buttercup squash, cut into wedges
3 large carrots, cut into 5-centimeter (about 2-inch) pieces
1/2 small cauliflower, cut into medium-sized florets
1/2 bulb fennel (one whole if it's small), root removed and cut into wedges
4 medium yellow potatoes
3 tablespoons olive oil, divided
2 1/4 cups low-sodium chicken broth, divided
1/4 cup dry white wine, optional
2 tablespoons flour

ROAST CHICKEN WITH VEGETABLES AND POTATOES

Nothing hits the spot quite like a simple roast chicken with vegetables. Nestled on a bed of fingerling potatoes, carrots, shallots, and fragrant lemons, this one-and-done dish is an excellent candidate for a special Sunday roast any time of year.

Provided by Shira Bocar

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 2h5m

Number Of Ingredients 8



Roast Chicken with Vegetables and Potatoes image

Steps:

  • Place chicken on a large plate and season generously with salt and pepper; cover with plastic wrap and refrigerate overnight.
  • Preheat oven to 450 degrees. Let chicken stand at room temperature 30 minutes. Meanwhile, toss carrots, shallots, potatoes, and lemon with 2 tablespoons oil; season with salt and pepper. Arrange in a large roasting pan, with shallots in center and carrots, potatoes, and lemon toward edges.
  • Rub chicken with remaining 1 tablespoon oil, tie legs with twine, and nestle in center. Roast, flipping vegetables around edges once, until chicken is golden and a thermometer inserted into thickest part of breast (avoiding bone) registers 160 degrees, 55 to 60 minutes. Transfer chicken and lemon halves to a carving board and tent loosely with foil. Flip vegetables; return to oven and roast until caramelized and tender, 15 to 20 minutes more. Carve chicken and transfer to a platter or return to roasting pan. Sprinkle with parsley, squeeze lemon over top, and serve with vegetables.

1 whole chicken (about 4 pounds)
Kosher salt and freshly ground pepper
6 small carrots, peeled and halved lengthwise
3 shallots, peeled and halved lengthwise
1 1/2 pounds fingerling potatoes, halved lengthwise
1 lemon, halved
3 tablespoons extra-virgin olive oil
1/4 cup fresh parsley leaves

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From nourishingdays.com


ROAST CHICKEN AND VEGETABLE SOUP BEST RECIPES
What are some good recipes to make with chicken and vegetables? Add chopped onion, sliced garlic, and 2 bay leaves; sauté 2 minutes. Add carrot cubes, chopped thyme, celery root, sweet potatoes, parsnips, 1 teaspoon sea salt, and 7 cups broth; bring to boil.
From findrecipes.info


ROASTED CHICKEN & VEGETABLES RECIPE | LAND O’LAKES
Place vegetable mixture around chicken. STEP 5. Bake, basting chicken occasionally with pan juices and stirring vegetables, 70-85 minutes or until meat thermometer inserted into inner thigh reaches at least 165°F and juices run clear when pierced with fork. STEP 6. Place cooked chicken onto large serving plate.
From landolakes.com


OVEN-ROASTED CHICKEN AND VEGETABLES - THE COMPLETE SAVORIST
Preheat oven to 375°F. Pull back the skin and sprinkle with salt, pepper, garlic, and paprika. Replace skin and sprinkle both sides with the same seasonings. Add 1 tbsp oil to a skillet over medium-high heat, once hot, sear both sides of the chicken, about 2 minutes. Place the chicken in a large pan, reserving the cooking oil.
From thecompletesavorist.com


ROASTED CHICKEN AND VEGETABLES - 365 DAYS OF BAKING
Toss the vegetables with the bacon grease, olive oil, thyme, salt and pepper. Place the marinated chicken thighs onto the baking sheet. Make it easy and use the same pan you used to cook the bacon – less cleanup! Then surround them with all of the veggies. Bake at 425° for about 30 minutes or until the internal temperature of the chicken ...
From 365daysofbakingandmore.com


ROASTED CHICKEN AND VEGETABLES - TO SIMPLY INSPIRE
Instructions. Preheat oven to 350 degrees F. Rinse chicken and remove the neck, etc. from the cavity (if it’s included) Place the chicken in the center of a 9 x 14 baking dish. Cut the potatoes into 1-inch chunks and place them all around the sides of the chicken. Then place carrots and slice onion on top of potatoes.
From tosimplyinspire.com


ONE-PAN ROASTED CHICKEN AND VEGETABLES - THE REAL …
Instructions. Preheat oven to 425ºF. Line a large rimmed, baking sheet with parchment paper. Toss the chopped vegetables and herbs with oil directly on the baking sheet. Place chicken thighs on top of the vegetables. Season …
From therealfooddietitians.com


ROASTED CHICKEN AND VEGETABLES - HEIDI'S HOME COOKING
Wash off chicken and pat dry, season with salt and pepper.
From heidishomecooking.com


ONE-PAN ROAST CHICKEN AND VEGETABLES - OMNIVORE'S COOKBOOK
Generously sprinkle salt on the surface and the inside of the chicken. Let marinate at room temperature for 30 minutes, or in the fridge for up to 6 hours. Preheat oven to 400 degrees F (200 C). Position the oven rack to 1/3 of the way from the bottom of the oven, so the chicken will sit in the middle.
From omnivorescookbook.com


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