ONE PAN ROASTED CHICKEN AND VEGETABLES
Healthy, quick and easy, roasted or baked chicken and vegetables recipe, homemade with simple ingredients in sheet pan/ one pan in 30 minutes. Loaded with Italian flavors!
Provided by Abeer
Categories Main Course
Time 30m
Number Of Ingredients 17
Steps:
- Line a large sheet pan with foil paper (Dimensions: 18 x13).
- Place chicken, peppers, zucchini, broccoli, onions, carrots, green beans, potatoes, garlic on the baking tray.
- Drizzle butter and olive oil all over the chicken and veggies.
- Sprinkle Italian seasoning, salt, pepper, paprika.
- Drizzle lemon juice.
- Toss everything until vegetables are fully coated.
- Bake at 475 degrees F for 15-20 minutes, making sure to toss everything, halfway through for even cooking.
- Remove from oven and sprinkle parmesan cheese. Enjoy!
Nutrition Facts : Calories 267 kcal, Carbohydrate 16 g, Protein 27 g, Fat 10 g, SaturatedFat 4 g, Cholesterol 88 mg, Sodium 322 mg, Fiber 5 g, Sugar 3 g, ServingSize 1 serving
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
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
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.
ROASTED CHICKEN BREASTS WITH ROOT VEGETABLES AND THYME
Make and share this Roasted Chicken Breasts With Root Vegetables and Thyme recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken Breast
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Position a rack in the upper third of the oven and preheat the oven to 425°.
- Lightly oil a roasting pan.
- Toss the potatoes, carrots, turnip, and parsnip in a large bowl with the oil, 1 teaspoon of the thyme, 3/4 t. salt, adn 1/2 t. pepper.
- Spread in the roasting pan.
- Season the chicken with the remaining 3/4 t. salt and 1/2 t. pepper, then sprinkle with the remaining 1 t. thyme.
- Nestle the chicken, skin side up, among the vegetables.
- Roast, occasionally scraping up and turning the vegetables with a metal spatula, until the vegetables are tender and an instant-read thermometer inserted in the thickest part of the chicken breasts reads 170°, about 35 minutes.
- Transfer the chicken and vegetables to a platter.
- If the chicken is tender before the vegetables are done, tent the chicken with foil, then continue roasting the vegetables.
- In either case, tent the platter while making the pan sauce.
- Place the roasting pan over 2 burners on high heat.
- Add the broth and bring to a boil, scraping up the browned bits in the bottom and sides of the pan.
- Boil until reduced to about 1/3 cup, about 5 minutes.
- Remove from the heat, and whisk in the butter to lightly thicken the sauce.
- Pour over the chicken and vegetables and serve hot.
Nutrition Facts : Calories 391.4, Fat 17.1, SaturatedFat 4.9, Cholesterol 54, Sodium 1016.2, Carbohydrate 39.9, Fiber 5.2, Sugar 5.4, Protein 21
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
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