Chicken Roasted With Winter Root Vegetables Recipes

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ONE-PAN ROSEMARY CHICKEN THIGHS AND ROASTED WINTER VEGETABLES FOR 2



One-Pan Rosemary Chicken Thighs and Roasted Winter Vegetables for 2 image

My ultimate favorite one-pan dinner in the fall for 2! Chicken thighs, carrots, onions, turnips, and potatoes caramelize and roast to perfection in no time.

Provided by Fioa

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 45m

Yield 2

Number Of Ingredients 11

cooking spray
2 carrots, sliced diagonally
1 turnip, peeled and sliced
1 potato, sliced
1 red onion, cut into small wedges
3 tablespoons olive oil, divided
4 cloves garlic, minced
2 tablespoons fresh rosemary, divided
1 ½ teaspoons salt, divided
1 teaspoon freshly ground black pepper, divided
1 pound chicken thighs

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Grease a rimmed 9x12-inch baking sheet with cooking spray.
  • Combine carrots, turnip, potato, onion, 1 1/2 tablespoons olive oil, garlic, 1 tablespoon rosemary, 1/2 teaspoon salt, and 1/2 teaspoon pepper; toss until well coated and place on the prepared baking sheet.
  • Bake in the preheated oven until starting to soften, about 15 minutes.
  • Remove from oven and place chicken thighs on top of vegetables; sprinkle with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and remaining 1 tablespoon rosemary.
  • Bake in the preheated oven until chicken is crispy and vegetables are tender, about 15 minutes more.

Nutrition Facts : Calories 672.9 calories, Carbohydrate 42.2 g, Cholesterol 140.1 mg, Fat 37 g, Fiber 7.8 g, Protein 43.4 g, SaturatedFat 7.4 g, Sodium 1972.8 mg, Sugar 11.1 g

HERB-ROASTED CHICKEN WITH ROOT VEGETABLES



Herb-Roasted Chicken with Root Vegetables image

Provided by Eddie Jackson

Categories     main-dish

Time 1h55m

Yield 8 servings

Number Of Ingredients 13

One 4-pound whole chicken
6 tablespoons olive oil
2 teaspoons finely chopped fresh rosemary, plus 3 sprigs for the cavity
2 tablespoons chopped fresh thyme, plus 4 sprigs for the cavity
1 tablespoon finely chopped fresh sage, plus 3 sprigs for the cavity
1 1/2 teaspoons red pepper flakes
2 cloves garlic, finely grated, plus the remaining head of garlic, halved horizontally to expose the cloves in each half
Zest of 1 lemon plus 1/2 lemon
Kosher salt and freshly ground black pepper
2 bay leaves
1 pound rutabaga, peeled and cut into 3/4-inch cubes
4 slender carrots, peeled
1 medium turnip (about 1/2 pound), peeled and cut into 3/4-inch wedges

Steps:

  • Preheat the oven to 375 degrees F. Place the chicken on a rimmed baking pan.
  • In a small bowl, stir to combine the olive oil, chopped rosemary, thyme, sage, red pepper flakes, grated garlic, lemon zest, 1 tablespoon salt and 2 teaspoons black pepper. Rub the chicken all over with half of the herb oil, being sure to spread some under the skin of the breasts and thighs to season the flesh. Stuff the cavity with the rosemary, thyme and sage sprigs, the bay leaves, 1/2 lemon and garlic head halves.
  • Place the rutabaga, carrots and turnips in a large bowl. Toss to coat with the remaining herb oil. Scatter the vegetables around the chicken and transfer to the oven. Roast until the vegetables are tender and the chicken is cooked through, with an instant-read thermometer inserted at the thickest point of the thigh reading 160 degrees F, about 1 hour 15 minutes. Let rest 10 minutes before carving. Serve with the vegetables.

Nutrition Facts : Calories 564, Fat 35 grams, SaturatedFat 8 grams, Cholesterol 178 milligrams, Sodium 881 milligrams, Carbohydrate 12 grams, Fiber 3 grams, Protein 51 grams, Sugar 5 grams

GARLIC-ROASTED CHICKEN AND ROOT VEGETABLES



Garlic-Roasted Chicken and Root Vegetables image

[DRAFT]

Provided by Giada De Laurentiis

Categories     main-dish

Time 2h35m

Yield 4 servings

Number Of Ingredients 26

Butter:
6 tablespoons (3/4 stick) unsalted butter, at room temperature
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh thyme
1/2 teaspoon fresh lemon juice (from 1/2 large lemon)
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 large cloves garlic, minced
Chicken:
One 6 1/4-pound chicken, rinsed and patted dry
Kosher salt and freshly ground black pepper
1 teaspoon kosher salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
6 baby red potatoes, halved
4 medium carrots, peeled and halved lengthwise
2 large parsnips, peeled and quartered lengthwise
2 large shallots (about 8 ounces), peeled and halved
1 clove garlic, peeled
1/2 cup low-salt chicken broth
5 sprigs fresh rosemary
5 sprigs fresh thyme
1 lemon, quartered
Vegetables:
3 tablespoons extra-virgin olive oil
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme

Steps:

  • Position an oven rack just below the center of the oven. Preheat the oven to 400 degrees F.
  • For the butter: In a small bowl, combine the butter, rosemary, thyme, lemon juice, salt, pepper and garlic until smooth.
  • For the chicken: Tuck the wings under the chicken. Sprinkle the cavity of the chicken with salt and pepper. Spoon 2 tablespoons of the butter mixture into the cavity. Place the rosemary, thyme and lemon quarters in the cavity. Tie the legs together loosely with kitchen string. Place the chicken in a large roasting pan.
  • Starting at the neck end of the chicken, loosen the skin over the entire chicken breast. Smear the remaining butter mixture over the outside and under the skin of the chicken, being careful not to tear the skin.
  • For the vegetables: In a large bowl, toss together the oil, rosemary, thyme, salt, pepper, potatoes, carrots, parsnips, shallots and garlic.
  • Arrange the vegetables around the chicken in a single layer. Add the broth and roast until the vegetables are tender and an instant-read thermometer inserted into the thickest part of the chicken thigh registers 160 to 165 degrees F, about 1 1/2 hours. Let the chicken rest for 20 minutes.
  • Transfer the chicken to a platter. Arrange the vegetables around the chicken. Scrape the contents of the roaster into a 4-cup measuring cup. Spoon off the layer of fat that rises to the top. Season the pan juices with salt and pepper, if needed. Serve the chicken with the pan juices.

LEMON-GINGER CHICKEN WITH ROASTED ROOT VEGETABLES



Lemon-Ginger Chicken with Roasted Root Vegetables image

Categories     Chicken     Ginger     Roast     Lemon     Fall     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 9

2 tablespoons olive oil
1 tablespoon minced peeled fresh ginger
2 teaspoons grated lemon peel
2 teaspoons paprika
2 teaspoons salt
1 teaspoon ground black pepper
2 4 1/2-pound whole roasting chickens
Roasted Root Vegetables
2 tablespoons chopped fresh parsley

Steps:

  • Preheat oven to 425°F. Whisk first 6 ingredients in small bowl. Rinse chickens inside and out; pat dry. Rub oil mixture in cavities and over outside of chickens. Tie legs together with string to hold shape. Tuck wing tips under. Place chickens on rack set in large roasting pan. Roast chickens until juices run clear when thigh is pierced or until thermometer inserted into thickest part of thigh registers 180°F, about 1 hour 15 minutes.
  • Transfer chickens to platter. Pour pan juices into medium bowl; spoon off fat and discard. Drizzle juices over chickens. Surround chickens with Roasted Root Vegetables. Sprinkle vegetables with parsley.

ROASTED CHICKEN BREASTS WITH ROOT VEGETABLES AND THYME



Roasted Chicken Breasts With Root Vegetables and Thyme image

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

2 tablespoons extra virgin olive oil, plus more for the pan
4 medium red potatoes, scrubbed and cut into 1-inch pieces
2 medium carrots, peeled and cut into 1-inch pieces
1 medium turnip, peeled and cut into 1-inch pieces
1 medium parsnip, peeled and cut into 1-inch pieces
2 teaspoons chopped fresh thyme, divided
1 1/2 teaspoons salt, divided
1 teaspoon fresh ground black pepper, divided
4 bone-in skin-on chicken breast halves (about 10 oz. each)
1 cup canned low sodium chicken broth
1 tablespoon unsalted butter, chilled

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

ROAST CHICKEN AND VEGETABLES



Roast Chicken and Vegetables image

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

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

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

CHICKEN ROASTED WITH WINTER ROOT VEGETABLES



Chicken roasted with winter root vegetables image

Prosciutto and chicken is a luxurious combination - and this version is good for you as well - high in fibre, vitamin C and folic acid

Provided by Good Food team

Categories     Dinner, Main course

Time 1h30m

Number Of Ingredients 10

1small celeriac , peeled and cut into 2.5cm/1in chunks
400g swede , peeled and cut into 2.5cm/1in chunks
2large sweet potatoes , scrubbed and cut into 2.5cm/1in chunks
2medium parsnips , scrubbed and quartered lengthways
2large garlic cloves , thinly sliced
2 tbsp olive oil
½ tsp cumin seeds
a few sprigs of sage
4 skinless boneless chicken breast fillets , weighing about 140g/5oz each
4slices prosciutto

Steps:

  • Preheat the oven to 200C/gas 6/fan 180C. Put the celeriac, swede, sweet potato, parsnips and garlic in a large roasting tin. Sprinkle with the olive oil and cumin, and season with salt and pepper. Toss the vegetables together so they are lightly coated in oil. Put in the oven towards the top and roast for 30 minutes.
  • Meanwhile, lay a couple of sage leaves on each chicken breast, then wrap each with a slice of prosciutto to enclose.
  • Take the roasting pan from the oven and turn the vegetables over. Now lay the chicken on top. Roast for 30- 35 minutes more, until the vegetables are tender and the chicken is done. Serve with steamed broccoli or lightly cooked Savoy cabbage.

Nutrition Facts : Calories 420 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 39 grams carbohydrates, Fiber 12 grams fiber, Protein 43 grams protein, Sodium 1.11 milligram of sodium

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