Garlic Roasted Chicken And Vegetables Recipes

ROASTED CHICKEN AND VEGETABLES

Steps:

• Preheat the oven to 375°F.
• Season the ingredients: Add the potatoes, onion, tomatoes, peppers, and olives to a large bowl, and the chicken to another bowl. Add half of each the garlic, oil, vinegar, salt, pepper, and paprika over the veggies, and the other half of these ingredients to the chicken. Toss everything well.
• Roast: Dump the veggies into a large 9x13 baking dish. Arrange the chicken over the veggies. Roast for 1 hour, or until the chicken is cooked through and the potatoes are fork tender.
• Serve - Sprinkle the fresh basil all over the chicken and veggies. Serve, and drizzle some of the pan juices over the chicken.

PAN-ROASTED CHICKEN AND VEGETABLES

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.

GARLIC ROASTED CHICKEN WITH VEGETABLES

Steps:

• Preheat oven to 425 degrees. Remove the giblets from the chicken and salt and pepper. Place the chicken in a roasting pan or large cast iron skillet. Stuff the onion, rosemary and lemon inside of the chicken.
• In a small bowl combine the butter, garlic, thyme, oregano, rosemary, salt and pepper. Rub evenly on the outside of the chicken.
• In a medium sized bowl add the onions, potatoes, carrots and toss in olive oil, salt and pepper. Layer on outside of the chicken in the roasting pan.
• Roast the chicken for 1 1/2 hours or until the internal temp reaches 165 degrees.

GARLIC ROAST CHICKEN

Steps:

• As soon as you get the chicken home, salt it inside and out, wrap it and keep it in the refrigerator for up to 2 days.
• When you are ready to cook the chicken, first preheat the oven to 425 degrees F.
• Pat the outside of the chicken dry with paper towels. Liberally salt and pepper the inside of the chicken and stuff the cavity with the all the garlic and lemon. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place it in a roasting pan just large enough to hold it and the vegetables. Scatter the onion slices, carrots and potatoes around the chicken. Brush the outside of the chicken with the butter and sprinkle with salt and pepper.
• Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken to a platter and cover with aluminum foil. Place the vegetables back in the oven and continue cooking for an additional 15 minutes.
• When the vegetables are cooked, carve the chicken and place the slices on the platter surrounded by the vegetables. Drizzle some pan juices over the chicken and vegetables.

GARLIC-ROASTED CHICKEN AND VEGETABLES

Steps:

• Rub inside of chicken with 2 tablespoons butter. With a sharp knife, cut 16 small slits in chicken breast, drumsticks and thighs. Place a halved garlic clove in each slit. Place chicken on a rack in a shallow roasting pan; tie drumsticks together. , Place remaining garlic in pan. Pour half of the broth over chicken. Combine oil and lemon juice; pour half over chicken. Rub remaining butter over chicken. Combine the oregano, salt, pepper and garlic powder; sprinkle half over chicken. Cover and bake at 350° for 45 minutes., Place the potatoes, carrots and onion in pan. Drizzle remaining oil mixture and broth over chicken and vegetables. Sprinkle remaining oregano mixture over chicken. Cover and bake 30 minutes longer; baste. Bake, uncovered, for 45-50 minutes or until a thermometer reads 180°, basting several times. Thicken pan juices if desired. Cover and let stand for 10 minutes before serving.

BAKED CHICKEN BREASTS AND VEGETABLES

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).

GARLIC ROASTED CHICKEN AND POTATOES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place the butter into a roasting pan, and melt in the oven. When butter is melted, swirl to coat the bottom of the roasting pan, and place the chicken drumsticks and thighs, potatoes, and unpeeled garlic cloves into the pan. Sprinkle with salt and black pepper; turn the chicken, potatoes, and garlic to coat with butter.
• Bake in the preheated oven until the chicken is no longer pink inside and the juices run clear, about 40 minutes, basting 3 times with pan drippings. Brush maple syrup over the chicken pieces, and spoon pan drippings over the potatoes.
• Return to oven, and bake until the chicken and potatoes are tender and browned, about 20 more minutes. An instant-read thermometer inserted into a thick part of a thigh should read at least 165 degrees F (74 degrees C). To serve, squeeze garlic from the baked cloves, and spread the soft garlic over the chicken. Pour pan juices over chicken and potatoes.

ONE PAN ROASTED CHICKEN AND VEGETABLES

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!

ROASTED GARLIC CHICKEN AND BABY VEGETABLES

Steps:

• Preheat oven to 375℉. Spray a roasting pan with non-stick cooking spray. Rinse chicken and pat dry. Arrange in prepared pan. Rinse potatoes, carrots, zucchini and peppers and place in a medium bowl. Add evoo, garlic, paprika, garlic powder and salt. Stir to mix. Spoon vegetable mixture into the roasting pan, arranging the vegetables under and around chicken. Make sure chicken skin is coated with oil mixture. Pour any extra from the bowl to cover the skin. Bake, uncovered, at 375℉ for 1 hour and 25 minutes, or until skin is slightly browned and crispy. Serve immediately. Contributed by: Quick & Kosher, JAMIE GELLER

SHEET-PAN SMASHED POTATOES AND BROCCOLI

Steps:

• Preheat broiler to high with rack 8 inches from heat. Place potatoes and 2 tablespoons water in a microwavable bowl; cover with plastic wrap. Microwave on high until tender, 7 to 8 minutes. Transfer potatoes to a work surface; let cool for 5 minutes. Gently flatten potatoes with a small bowl. Transfer to a rimmed baking sheet; drizzle with 2 tablespoons oil, turn to coat, and arrange in an even layer. Broil until light brown, about 6 minutes.
• Toss broccoli with 2 tablespoons oil and add to baking sheet in an even layer alongside potatoes. Season broccoli and potatoes with pepper and ¾ teaspoon salt. Return to oven; broil, watching carefully, until broccoli is tender and potatoes are golden brown, 10 to 12 minutes.
• Meanwhile, heat remaining 1 tablespoon oil in a large skillet over medium-high. Fry eggs until whites are set and yolks are still runny, 3 minutes. Serve broccoli and potatoes topped with cheese, eggs, dill, and remaining ¼ teaspoon salt.

GARLIC-ROASTED CHICKEN AND ROOT VEGETABLES

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.