Onionroastedchickenandvegetables Recipes

ROAST CHICKEN WITH VEGETABLES AND POTATOES

Roast Chicken with Vegetables and Potatoes image

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

Ingredients

1 whole chicken (about 4 pounds)
Kosher salt and freshly ground pepper
6 small carrots, peeled and halved lengthwise
3 shallots, peeled and halved lengthwise
1 1/2 pounds fingerling potatoes, halved lengthwise
1 lemon, halved
3 tablespoons extra-virgin olive oil
1/4 cup fresh parsley leaves

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.

ONION ROASTED CHICKEN AND VEGETABLES

Onion Roasted Chicken and Vegetables image

Make and share this Onion Roasted Chicken and Vegetables recipe from Food.com.

Provided by Graybert

Categories Low Cholesterol

Time 55m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 envelope onion soup mix
1/4 cup olive oil
1/2 teaspoon garlic powder
4 chicken breast halves
1 lb potato, cut into small chunks
2 carrots, sliced

Steps:

Preheat oven to 450.
In a large plastic bag or bowl, add all ingredients.
Close bag and shake, or toss in bowl, until chicken and vegetables are evenly coated.
Empty chicken, potatoes and carrots into large baking or roasting pan; discard bag.
Arrange chicken breast side up.
Bake uncovered, basting half way through, 45 minutes or until chicken and vegetables are done.

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