All In One Spring Roast Chicken Recipes
ROAST CHICKEN WITH SPRING VEGETABLES
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 500 degrees F. Rinse the chicken and pat dry. Season with salt and pepper, then place skin-side up on a rimmed baking sheet. Squeeze 1/2 lemon over the chicken and drizzle with 1 tablespoon olive oil. Roast 15 minutes. Meanwhile, cut the potatoes and radishes in half and cut the scallions into thirds. Toss the potatoes, radishes, carrots and the remaining 2 tablespoons olive oil in a bowl; season with salt and pepper. Remove the chicken from the oven and scatter the vegetables around it. Continue to roast until the vegetables are tender and the chicken is golden and cooked through, about 20 more minutes. Squeeze the remaining 1/2 lemon over the chicken and vegetables. Top with the dill and season with salt.
Nutrition Facts : Calories 569, Fat 31 grams, SaturatedFat 7 grams, Cholesterol 132 milligrams, Sodium 655 milligrams, Carbohydrate 27 grams, Fiber 5 grams, Protein 44 grams
ALL-IN-ONE ROAST CHICKEN DINNER
Don't expect a fine dining recipe -- this is rustic, comfort food for the busy cook, which will fill the kitchen with its fragrance as it roasts! I make this dish at least once a week or ten days, and always heave a sigh of relief when I've shoved the entire dinner into the oven in one go and can leave it to cook itself, while I do something more interesting! A salad is all I make as an extra. The vegetables can be substituted with any others, as long as they will roast satisfactorily. I don't like roasting carrots, for example, because they can come out still chewy. The veggies used for Mediterranean roast dishes are best, but use what you have available. As I cook for two, the breast part of the chicken will always be left (we prefer legs and wings) and is very useful for a chicken salad, or chopped up and used in a pasta topping. Note that quantities given are basically for 2 people, so adjust quantities for more, and cut down on the variety because there won't be space in the roaster!!
Provided by Zurie
Categories One Dish Meal
Time 1h40m
Yield 2-3 serving(s)
Number Of Ingredients 18
Steps:
- Heat oven to 350 deg F/180 deg Celsius Use your largest oven roaster -- like the one in the photo, which comes with most ovens.
- Clean the chicken of all extra fat and skin flaps. Season inside with salt. If using, put two thick slices of lime or lemon, an onion quarter and 1 - 2 garlic cloves inside the cavity.
- Place the chicken in the roasting pan.
- Cut the ends off the bell peppers, remove seeds and ribs, sprinkle in a little salt and pepper, and put a peeled tomato in each cavity.
- Add the cleaned cauliflower, broccoli, zucchini and cucumber slices (or mushrooms) to the pan.
- Add the potatoes and the onion quarters. Sprinkle the chopped garlic over everything, and also use some salt, lightly, over the vegetables and chicken.
- For the dressing, mix the olive oil, lemon juice, honey, mustard and some black pepper in a bowl, and whisk well to mix.
- Drizzle this over the contents of the roasting tin, and rub some of it all over the chicken. Make sure the potatoes get their share of dressing.
- Sprinkle the rosemary over the chicken.
- Bake the lot for about 1 1/2 hours. Everything should be done after that, BUT you might have to tent a piece of foil over the roaster halfway through, to prevent bits burning. Take this off again just before it's done, so the chicken and potatoes will brown nicely.
- If you make this for 2 people as I do, you will have leftovers, especially of the chicken. It's very handy to use for another dish.
Nutrition Facts : Calories 1583.4, Fat 91.6, SaturatedFat 18.1, Cholesterol 170.1, Sodium 331.3, Carbohydrate 137.6, Fiber 21.7, Sugar 45.8, Protein 64.2
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