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
BAKED CHICKEN BREASTS AND VEGETABLES
I got in from work one night and wanted something a little lighter. I had some frozen chicken breasts and fresh veggies. I added the spices at random and it turned out really good, I thought. There were no complaints from the others either.
Provided by Country
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 50m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Arrange chicken breasts on a baking sheet; spread carrots, bell peppers, celery, green onion, and parsley around chicken. Drizzle olive oil over chicken and vegetables; season with salt, Italian seasoning, chili powder, lemon pepper, and black pepper.
- Bake chicken breasts in the preheated oven until no longer pink in the center and juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 484.8 calories, Carbohydrate 23.8 g, Cholesterol 69.2 mg, Fat 31.5 g, Fiber 8.1 g, Protein 29 g, SaturatedFat 4.9 g, Sodium 923.2 mg, Sugar 10.8 g
SHEET PAN PARMESAN CHICKEN AND VEGGIES
Baked EXTRA CRISPY Parmesan chicken and veggies--dinner made on one pan and packed with flavor!
Provided by chpmnk42
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 50m
Yield 6
Number Of Ingredients 21
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a sheet pan with parchment paper.
- Combine oregano, parsley, paprika, garlic powder, seasoned salt, and pepper in a small bowl.
- Place green beans, potato, bell pepper, broccoli, and garlic on the prepared sheet pan. Drizzle olive oil on top and sprinkle with 1/2 of the seasoning mix; toss to coat. Spread vegetables on one side of the pan.
- Place flour in a bowl. Place melted butter in a second bowl. Combine panko, 2/3 cup Parmesan cheese, and the remaining 1/2 of the seasoning mix in a third bowl.
- Remove any excess fat from chicken breasts and slice into 1 1/4 inch strips. Coat chicken strips in flour, then dredge in melted butter, and then dip in the Parmesan-panko mixture until heavily coated. Place on the empty half of the sheet pan and sprinkle with any remaining Parmesan-panko mixture, pressing onto the chicken.
- Bake in the preheated oven for 10 minutes. Remove from the oven, flip chicken strips, stir the veggies, and return to the oven. Bake until chicken juices run clear and veggies are crisp-tender, 10 to 15 minutes. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).
- While the chicken is baking, whisk together mayonnaise, ketchup, garlic powder, and Worcestershire sauce.
- Remove chicken and veggies from the oven. Toss veggies with remaining Parmesan cheese. Serve with dipping sauce.
Nutrition Facts : Calories 572.5 calories, Carbohydrate 32.3 g, Cholesterol 103.7 mg, Fat 36.5 g, Fiber 3.4 g, Protein 33.9 g, SaturatedFat 11.3 g, Sodium 670.3 mg, Sugar 4.7 g
OVEN-GRILLED CHICKEN AND VEGETABLES
[DRAFT]
Provided by Food Network
Time 20m
Yield 4 Servings
Number Of Ingredients 7
Steps:
- 1. Preheat oven broiler.
- 2. Combine all ingredients, except Parmesan cheese, in large bowl; toss to coat.
- 3. Transfer vegetables and chicken to broiler pan. Broil, stirring and turning vegetables once, 10 minutes or until chicken is done and vegetables are tender.* Sprinkle with parmesan cheese.
- *Cook chicken to an internal temperature of 165°F as measured with a food thermometer.
ALL-IN-ONE ROAST CHICKEN & VEG
Fancy the flavour of a roast, but not the fat? Try this simple, healthy one-pan recipe
Provided by Good Food team
Categories Dinner, Main course
Time 1h
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/gas 6. In a small roasting tray toss the potatoes with the oil, carrots, courgette, leek, herbs and seasoning. Roast for 30 mins until starting to brown. Remove from the oven and give the veg a stir, nestle in the chicken, then return to the oven for 15 mins. Pour over the stock, then cook for 5 mins more or until the chicken and veg are cooked through.
Nutrition Facts : Calories 300 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 10 grams sugar, Fiber 5 grams fiber, Protein 34 grams protein, Sodium 0.32 milligram of sodium
OVEN-BAKED CHICKEN AND VEGETABLES IN FOIL
To make your evening meal go faster, prep these chicken and vegetable packets early in the day and refrigerate until it's time to pop in the oven. This cooking time will yield nicely done chicken and vegetables with a little texture. If you prefer your vegetables softer, use boneless, skinless chicken thighs, and cook about 15 minutes longer. For the summer, this recipe will also adapt to the grill-just be sure to use a grill thermostat for best results.
Provided by Bibi
Categories Baked Chicken Breasts
Time 55m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Cut an 18-inch wide roll of heavy-duty aluminum foil into six 12-inch long pieces.
- Slice each chicken breast in half lengthwise, so the thickest part is about 1/2 inch thick and season with salt and pepper to taste. Set each seasoned chicken breast onto a single piece of aluminum foil.
- Combine olive oil, garlic, salt, and pepper in a large bowl. Add sliced carrots, parsnip, red bell peppers, and mushrooms. Stir to combine vegetables with the seasoned oil. Set an even amount of vegetables on top of each piece of chicken.
- Top vegetables with a whole slice of red onion and place a sprig of fresh rosemary on top of the onion.
- Fold aluminum like a book cover over the top of each serving and crimp the edges all around tightly together.
- Place foil packets with the chicken on the bottom onto a 12x18-inch rimmed baking sheet.
- Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 25 to 30 minutes. Watch out for any steam when you check the chicken for doneness. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Remove foil packets from the oven, open the packets, and serve immediately.
Nutrition Facts : Calories 143.4 calories, Carbohydrate 5.3 g, Cholesterol 41.1 mg, Fat 5.6 g, Fiber 1.5 g, Protein 17.6 g, SaturatedFat 0.9 g, Sodium 224.9 mg
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