SLOW-ROASTED CHICKEN WITH VEGETABLES
Even a beginner cook could make this slow cooked chicken and have it turn out perfectly. This recipe could not be easier. A few minutes of prep and you'll come home to a delicious dinner. -Anita Bell, Hermitage, Tennessee
Provided by Taste of Home
Categories Dinner
Time 6h15m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Place carrots, celery and potatoes in a 6-qt. slow cooker; sprinkle with 1/4 teaspoon salt and pepper. Place lemon halves and garlic in chicken cavity. Tuck wings under chicken; tie drumsticks together. Place chicken over vegetables in slow cooker, breast side up. Mix together rosemary, lemon juice, oil, paprika and remaining salt in small bowl; rub over chicken., Cook, covered, on low until a thermometer inserted in thigh reads at least 170° and vegetables are tender, 6-8 hours., Remove chicken from slow cooker; tent with foil. Let stand 15 minutes before carving. Serve with vegetables.
Nutrition Facts : Calories 329 calories, Fat 17g fat (4g saturated fat), Cholesterol 88mg cholesterol, Sodium 400mg sodium, Carbohydrate 14g carbohydrate (2g sugars, Fiber 3g fiber), Protein 29g protein.
ONE-PAN CHICKEN AND VEGGIES RECIPE BY TASTY
Here's what you need: chicken breast, broccoli, carrots, tomatoes, potatoes, salt, pepper, garlic salt, onion salt, dried rosemary, dried thyme, herbs de provence, olive oil
Provided by Lucia Plancarte
Categories Dinner
Yield 2 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400ºF (200ºC).
- Cut the broccoli, carrots, tomatoes, and potatoes in small pieces.
- For the seasoning, combine the salt, pepper, garlic salt, onion salt, rosemary, thyme, and Herbes de Provence.
- Put the olive oil in the vegetables and sprinkle the seasoning, stir to combine.
- Put the chicken breast cut in half with the vegetables. Add seasoning to chicken on both sides.
- Bake 35-40 minutes, or until the chicken is cooked through.
- Serve the chicken with some of the roasted vegetables.
- Enjoy!
Nutrition Facts : Calories 1010 calories, Carbohydrate 133 grams, Fat 38 grams, Fiber 19 grams, Protein 39 grams, Sugar 14 grams
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
ONE PAN CHICKEN AND VEGGIES RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breasts, large sweet potato, broccoli, garlic, fresh rosemary, paprika, salt, pepper, olive oil
Provided by Tasty
Categories Dinner
Yield 2 servings
Number Of Ingredients 9
Steps:
- Line a baking sheet with aluminum foil. Lay out the sweet potato, chicken breasts, and broccoli.
- Evenly distribute the garlic, rosemary, paprika, salt, and pepper over the entire pan. Drizzle with olive oil.
- Bake at 400°F (200°C) for 35-40 minutes (or until the internal temperature of the chicken reaches 165°F (75°C) and the juices run clear).
- Serve up and dinner's ready! For an easy cleanup, just carefully toss the aluminum foil and you're good to go.
- Enjoy!
Nutrition Facts : Calories 536 calories, Carbohydrate 38 grams, Fat 20 grams, Fiber 9 grams, Protein 52 grams, Sugar 10 grams
WHOLE-ROASTED CHICKEN AND VEGGIES RECIPE BY TASTY
Here's what you need: carrots, butternut squash, broccoli floret, oil, small whole chicken, salt, black pepper, fresh thyme leaf, fresh thyme sprigs, butcher's twine
Provided by Joey Firoben
Categories Dinner
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 425°F (220°C).
- In a large, ovenproof skillet or frying pan, mix together the carrots, squash, and broccoli, and coat with the oil. Spread the veggies into 1 even layer.
- Place the chicken on top of the veggies.
- Season the bird on all sides and in the cavity with salt, pepper, and fresh thyme leaves. While seasoning the bird, make sure that enough seasoning has fallen onto the veggies below to give them good flavor.
- To truss the chicken, fold the wingtips underneath the breasts so that they fit snugly. Using a piece of butcher's twine, tie the legs together so the bird holds a nice shape.
- Bake for 1 hour, or until a thermometer inserted into the thickest part of the breast reads 160°F (70°C).
- NOTE: Once resting out of the oven, the temperature will continue to rise to a safe 165°F (75°C).
- Let the chicken rest for at least 15 minutes once out of the oven, so that all of the juices in the meat can settle and the internal temperature has time to finish rising.
- Carve the bird as desired.
- Serve on a plate with the veggies, and fresh thyme sprigs for garnish.
- Enjoy!
Nutrition Facts : Calories 712 calories, Carbohydrate 8 grams, Fat 49 grams, Fiber 2 grams, Protein 52 grams, Sugar 1 gram
ONE-PAN HONEY LEMON CHICKEN & VEGGIES RECIPE BY TASTY
Here's what you need: boneless, skinless chicken thighs, olive oil, salt, pepper, green beans, carrots, cherry tomatoes, lemon juice, olive oil, honey, garlic
Provided by Melissa Boyajian
Categories Dinner
Yield 2 servings
Number Of Ingredients 11
Steps:
- In a small bowl, combine lemon juice, olive oil, honey, and garlic. Set aside.
- Preheat oven to 400˚F (200˚C).
- In a cast-iron skillet, brown chicken for 2-3 minutes on each side. Add olive oil, salt, and pepper. Remove from pan and set aside.
- Add the green beans, cherry tomatoes, and carrots to the pan. Return chicken to pan on top of the vegetables.
- Pour the sauce on top of the chicken and veggies.
- Bake for 15-20 minutes, or until the internal temperature of the chicken reaches 165˚F (75˚C).
- Serve immediately and enjoy!
Nutrition Facts : Calories 815 calories, Carbohydrate 53 grams, Fat 45 grams, Fiber 7 grams, Protein 57 grams, Sugar 42 grams
ONE-PAN WHOLE ROASTED CHICKEN & VEGGIES RECIPE BY TASTY
Here's what you need: medium yellow onion, medium carrots, tuscan kale, extra virgin olive oil, kosher salt, black pepper, white wine, whole chicken, fresh rosemary, fresh thyme, lemon, cast iron pan, kitchen twine
Provided by Crystal Hatch
Categories Dinner
Yield 6 servings
Number Of Ingredients 13
Steps:
- Arrange an oven rack in the center of the oven, then preheat to 425˚F (220˚C).
- Toss the onion, carrots, and kale in a 12-inch (30 cm) cast iron skillet with 2 tablespoons of olive oil, salt, and pepper until well coated. Pour the white wine over the vegetables.
- Season the chicken all over with salt and pepper, then brush with the remaining tablespoon of olive oil. Stuff the rosemary, thyme, and lemon inside the cavity, tie the legs closed with kitchen twine, and tuck the wings underneath the bird. Place the chicken, breast-side up, on top of the vegetables in the skillet.
- Roast the chicken for 1 hour, rotating the pan halfway through cooking. The chicken is done when it is golden brown, the skin is crispy, and an instant-read thermometer inserted into the thigh registers 165˚F (70˚C). Remove from the oven and let the chicken rest for 15 minutes.
- Carve the chicken, then plate alongside the vegetables. Pour the pan drippings over the top and serve immediately.
- Enjoy!
Nutrition Facts : Calories 610 calories, Carbohydrate 15 grams, Fat 41 grams, Fiber 4 grams, Protein 40 grams, Sugar 4 grams
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
ROAST CHICKEN AND VEGETABLES
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
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 AND VEGETABLES SHEET PAN DINNER
This hearty Chicken and Vegetables Sheet Pan Dinner is covered in a savory red wine vinegar marinade, and it's the tastiest healthy weeknight dinner recipe you'll find!
Provided by Katerina | Easy Weeknight Recipes
Categories Dinner
Time 1h15m
Number Of Ingredients 13
Steps:
- In a large mixing bowl, combine chicken, potatoes, zucchini, peppers and onions. Set aside.
- In a small mixing bowl, combine Marinade ingredients; whisk until thoroughly incorporated.
- Remove 1 tablespoon of marinade and set aside.
- Add remaining marinade to the bowl with the chicken mixture; stir to combine. Cover and refrigerate for 30 minutes, or up to 4 hours
- Preheat oven to 425˚F. Line a large jelly roll pan with parchment paper or aluminum foil; set aside.
- Place cherry tomatoes in a separate bowl; toss with reserved marinade, and refrigerate until ready to use.
- Remove chicken mixture from fridge and transfer to prepared jelly roll pan. Arrange ingredients in a single layer.
- Bake for 25 minutes.
- Add cherry tomatoes to the pan.
- Continue to bake for 5 to 8 more minutes, or until internal temperature of the chicken registers at 165˚F.
- Remove from oven, let stand for 5 minutes and serve!
Nutrition Facts : Calories 408 kcal, Carbohydrate 25 g, Protein 29 g, Fat 22 g, SaturatedFat 3 g, Cholesterol 73 mg, Sodium 438 mg, Fiber 5 g, Sugar 6 g, ServingSize 1 serving
EASY BAKED CHICKEN THIGHS WITH SQUASH AND PEPPERS
This easy baked chicken thighs with vegetables is super juicy, and you oven roast it all on one pan for a delicious dinner.
Provided by Kristy Richardson
Categories Dinners
Number Of Ingredients 12
Steps:
- Place raw chicken thighs in a gallon size zip-top bag.
- In a medium bowl mix 4 tablespoons olive oil, garlic, thyme, juice from one lemon, onion powder, 1 teaspoon salt and 1/2 teaspoon pepper. Whisk together to make the marinade.
- Pour the marinade over the chicken in the bag. Make sure the bag is securely closed. With your hands mix the marinade and chicken in the bag to evenly coat the chicken.
- Refridgerate the chicken in the marinade for at least 30 minutes. See notes for marinating longer.
- Chop the yellow squash, peppers, onions and mushrooms in bite sized chunks then place in a large bowl. Add 1 tablespoon of olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss the vegetables in the oil to coat evenly with clean hands.
- Preheat oven to 375 degrees. Lightly oil the baking sheet with cooking spray. Place the marinated chicken thighs on the pan. Bake chicken thighs in the oven for 20 minutes.
- Add the vegetables around the chicken on the baking sheet. Cook the chicken and vegetabls for 25 minutes more, or until the chicken reaches an internal temperature of 165 when checked with a meat thermometer. Chicken will be golden brown and vegetables will be tender.
- Serve hot, garnishing with more fresh thyme or parsley if desired. Enjoy!
Nutrition Facts : Calories 404 kcal, Carbohydrate 12 g, Protein 21 g, Fat 31 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 111 mg, Sodium 676 mg, Fiber 3 g, Sugar 6 g, UnsaturatedFat 21 g, ServingSize 1 serving
More about "one pan whole roasted chicken veggies recipe by tasty"
ONE PAN ROASTED CHICKEN AND VEGETABLES FOR TWO • ZONA COOKS
From zonacooks.com
Reviews 14Calories 722 per servingCategory Chicken-Poultry
ONE-PAN ROASTED CHICKEN & VEGGIES | TASTY KITCHEN: A HAPPY ...
From tastykitchen.com
5/5
ONE PAN HONEY GARLIC CHICKEN AND VEGGIES - DAMN DELICIOUS
From damndelicious.net
4.9/5 (18)Servings 4
ONE PAN WHOLE ROASTED CHICKEN VEGGIES RECIPE BY TASTY
From tfrecipes.com
ONE PAN HEALTHY CHICKEN AND VEGGIES | CHELSEA'S MESSY APRON
From chelseasmessyapron.com
Ratings 21Calories 524 per servingCategory Dinner
- Preheat the oven to 425 degrees F and line a very large sheet pan with parchment paper and set aside.
- Prep the chicken and veggies: First, pierce the sweet potato with a fork a few times and place in the microwave for 5 minutes, flipping on the other side after 2.5 minutes. Remove and let cool for a minute. Peel off the skins and then chop into very small pieces (important they are small and that you first microwave for these to be cooked in time with everything else!)
- Chop the chicken into 1/2 inch pieces. Remove the stems and seeds and coarsely chop the peppers. Cut the beans in half. Coarsely chop the broccoli.
- Place all the veggies* and chicken on the sheet pan. In a small bowl, combine the olive oil and all of the seasonings listed and mix.
ONE PAN ROASTED CHICKEN + VEGGIES « CLEAN & DELICIOUS
From cleananddelicious.com
Category DIET, DINNER, Meat + ChickenTotal Time 40 mins
- Lay chicken out on the pan and the surround it with the potatoes, bell peppers, and onions doing your best not to have them overlap on one and other.
- Drizzle the olive oil over the chicken and veggie and then season with smoked paprika, garlic powder, salt and pepper.
BAKED WHOLE CHICKEN W/ VEGETABLES: ONE-PAN MEAL - THE WOKS ...
From thewoksoflife.com
5/5 (7)Total Time 1 hr 45 minsCategory ChickenCalories 444 per serving
- Take the chicken out of the refrigerator and allow it to sit at room temperature for about 2 hours. If the chicken is cold, it will be difficult to cook it evenly. Remove the chicken giblets and rinse the chicken inside and out. Pat the chicken thoroughly dry with paper towels.
- Add the onions, carrots, potatoes, and radishes to your roasting pan. Toss with 2 tablespoons melted butter, 1 tablespoon extra virgin olive oil, and salt and pepper, and arrange them so they’re in 1 even layer at the bottom of the pan.
- Mix the remaining 2 tablespoons melted butter with 2 ½ teaspoons salt, ½ teaspoon black pepper, and the very finely minced garlic. Rub this mixture all over the inside and outside of the chicken, making sure to also get the inside cavity.
ONE PAN ROASTED CHICKEN AND VEGETABLES RECIPE - DON'T ...
From dontsweattherecipe.com
5/5 (1)Total Time 1 hr 30 minsCategory Dinner, Entree, Main CourseCalories 433 per serving
SHEET PAN WHOLE-ROASTED CHICKEN AND POTATOES - AVERIE COOKS
From averiecooks.com
4.5/5 (17)Total Time 1 hr 5 minsCategory ChickenCalories 1144 per serving
- Preheat oven to 425ºF convection, line a large baking sheet with foil; set aside. If you don’t have a convection oven, bake at 425F regular, noting that the baking time will need to increase (see step 6. below).
- Remove the chicken giblets, rinse the chicken inside and out, pat dry, and place on one side of the baking sheet, breast side up; I don’t truss it.
- Very liberally season the chicken with salt and pepper, more moderately season the potatoes with salt and pepper, and evenly drizzle about 2 tablespoons olive oil over the chicken and 2 tablespoons olive oil over the potatoes; toss the potatoes with your hands to coat evenly.
ONE-PAN ROAST CHICKEN AND VEGETABLES - OMNIVORE'S COOKBOOK
From omnivorescookbook.com
Reviews 2Category MainCuisine ChineseTotal Time 1 hr 15 mins
- Remove the chicken neck and innards from the cavity. Generously sprinkle salt on the surface and the inside of the chicken. Let marinate at room temperature for 30 minutes, or in the fridge for up to 6 hours.
- Preheat oven to 400 degrees F (200 C). Position the oven rack to 1/3 of the way from the bottom of the oven, so the chicken will sit in the middle.
- Thoroughly pat the outside and inside of the chicken dry with paper towel. Brush a thin layer of oil onto the skin. Sprinkle dry rub generously on all sides of the chicken. Stuff the citrus into the cavity of the chicken. Tie chicken legs with kitchen twine and tuck the chicken wing tips underneath the wings. Place the chicken, breast-side-down onto the vegetables.
13 CHICKEN SHEET PAN DINNERS | TASTE OF HOME
From tasteofhome.com
Author Rachel Brougham
PALEO SHEET-PAN ROASTED CHICKEN & VEGGIES | PALEO NEWBIE
From paleonewbie.com
Reviews 4Total Time 40 mins
ONE PAN GARLIC ROASTED CHICKEN AND VEGGIES - EASY CHICKEN ...
From youtube.com
ONE-PAN WHOLE ROASTED CHICKEN & VEGGIES - YOUTUBE
From youtube.com
ONE PAN WINTER CHICKEN ROAST RECIPE BY TASTY
From tfrecipes.com
INSTANT POT ROASTED CHICKEN BREAST VEGETABLES RECIPES
From tfrecipes.com
ONE PAN CHICKEN AND VEGGIES RECIPE BY TASTY | RECIPE ...
From pinterest.ca
ONE-PAN WHOLE ROASTED CHICKEN & VEGGIES RECIPE BY TASTY ...
From pinterest.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love