Oven Roasted Chicken Breasts With Carrots And Red Potatoes Recipes

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BROILED CHICKEN BREASTS WITH HERBS, CARROTS, AND RED POTATOES



Broiled Chicken Breasts with Herbs, Carrots, and Red Potatoes image

A juicy breast of chicken that even the kids will enjoy.

Provided by Shelley

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Healthy

Time 35m

Yield 4

Number Of Ingredients 10

4 (4 ounce) skinless, boneless chicken breast halves
2 cloves garlic, sliced thin
1 teaspoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh sage
4 carrots, halved lengthwise and cut crosswise into 1-inch pieces
4 red potatoes, cut into 1-inch pieces
1 tablespoon extra-virgin olive oil
½ teaspoon salt
½ teaspoon freshly ground black pepper

Steps:

  • Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Line a 10x12 inch pan with aluminum foil.
  • Use the tip of a sharp boning or paring knife to cut 3 small slits into the side of each chicken breast; insert a slice of garlic into each slit.
  • Mix the rosemary, thyme, and sage together on a shallow dish; roll and press each chicken breast into the herb mixture to coat.
  • Arrange the breasts close together on the foil-lined pan. Place carrots and red potatoes in a layer around chicken and fold up edges of foil approximately 1 inch. Drizzle carrots and red potatoes with olive oil, salt, and pepper.
  • Cook in the preheated oven for 7 minutes; turn the chicken and cook until no longer pink in the center and the juices run clear, 7 to 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 211.6 calories, Carbohydrate 12.8 g, Cholesterol 64.6 mg, Fat 6.3 g, Fiber 2.6 g, Protein 25 g, SaturatedFat 1.3 g, Sodium 391.8 mg, Sugar 3.3 g

OVEN-ROASTED CHICKEN WITH ROASTED RED BLISS POTATOES AND CAULIFLOWER FLORETS



Oven-Roasted Chicken with Roasted Red Bliss Potatoes and Cauliflower Florets image

It¿s an all-you-can-roast dinner tonight, perfect for cooler weather. And you can become a roasting ninja while you make it: First, get the chickens in the oven. While they're roasting, prep the potatoes and toss them in the oven, too. Then cut up the cauliflower. By the time you've set the table, it's all ready to go and you've laid the groundwork for three more meals this week.

Provided by Guy Fieri

Categories     main-dish

Time 3h10m

Yield 4 to 6 servings

Number Of Ingredients 27

1/4 pound (1 stick) unsalted butter, at room temperature
2 to 3 thyme sprigs, plus 1 tablespoon thyme leaves
1 tablespoon minced flat-leaf parsley
Juice and zest of 2 lemons
Two 4 1/2- to 5-pound free-range, organic chickens, rinsed and dried
2 tablespoons kosher salt
2 teaspoons freshly ground black pepper
1 large onion, coarsely chopped
4 medium carrots, coarsely chopped
4 celery stalks, coarsely chopped
1 cup dry white wine
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 tablespoon dried oregano
2 teaspoons paprika
5 pounds small Red Bliss potatoes, scrubbed and rinsed
1/4 cup extra-virgin olive oil
2 large cauliflower heads
1/2 cup extra-virgin olive oil
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon granulated garlic
1 tablespoon granulated onion
2 tablespoons chopped flat-leaf parsley
1/2 teaspoon red chili flakes

Steps:

  • 1. Preheat the oven to 375 degrees F.
  • 2. To prepare the chickens, in a small bowl, combine the butter, thyme leaves, parsley, and lemon juice and zest and mix well. Rub the herb butter under the skin of the breast and over the meat of the chickens. Season all over with the salt and pepper.
  • 3. Tuck the wing tips under the backs of the chickens and use kitchen twine to tie the legs together. Put the onion, carrots, celery, thyme sprigs, and wine in a large roasting pan. Cover with a roasting rack and place the chickens on the rack breast side up. Roast in the center of the oven until the chickens are golden brown, their skin is crispy, and a thermometer inserted into the thickest part of the thigh joint registers 165 degrees F to 170 degrees F, about 1 hour 15 minutes. Discard the onion, carrots, celery, and thyme.
  • 4. While the chickens are roasting, make the potatoes. In a small bowl, combine the salt, pepper, garlic, onion, oregano, and paprika and mix well. Spread the potatoes evenly on two large rimmed baking sheets and drizzle them with the olive oil. Sprinkle the spice mixture over the potatoes and shake the pans to coat evenly. Roast, turning the potatoes halfway through cooking, until tender when pierced with a knife and browned in spots, about 45 minutes.
  • 5. To prepare the cauliflower, remove the outer green leaves from both heads, leaving the cores intact. Place one cauliflower head on its base on a cutting board. Using a sharp knife, cut it into 1-inch, bite-size florets. Transfer the florets to a large bowl. Repeat with the other cauliflower. Add the olive oil, salt, black pepper, garlic, onion, parsley, and chili flakes and toss until well coated. Spread the cauliflower evenly on two large rimmed baking sheets. Roast until tender and golden brown around the edges, 20 to 25 minutes.
  • 6. Transfer one roasted chicken to a platter, tent loosely with aluminum foil, and let stand for 15 minutes. To serve, carve the chicken into 10 pieces and serve with half of the roasted potatoes and cauliflower.

CHICKEN BREAST WITH ROASTED POTATOES



Chicken Breast With Roasted Potatoes image

The chicken is dry rubbed with chiptole pepper, chili powder, paprika, garlic and rosemary. Baked with Ruby Gold Potatoes. You can add baby carrots and onions as well.

Provided by Rita1652

Categories     One Dish Meal

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 tablespoon olive oil
3 chicken breasts, bone in and skin on
1 1/2 lbs ruby gold petite potatoes
1 teaspoon dried rosemary
1 teaspoon garlic powder
1 teaspoon dried parsley
1/2-1 teaspoon chili powder
1 teaspoon paprika
1 teaspoon powdered chipotle pepper
1 teaspoon salt
1 teaspoon sugar

Steps:

  • Blend all the ingredients for spice mixture.
  • Rub chicken with spice mixture.
  • Let chicken marinade in refrigerator for 6 hours.
  • On the stove top heat oil in a large oven safe pan.
  • Brown chicken on all sides add potatoes toss to distribute evenly through out pan.
  • Place in 350° oven till meat registers 185°.
  • About 30 minutes.
  • If potatoes are not done remove chicken and place potatoes back in oven.
  • This is when I would raise the temperature of the oven to 425° to get them crispy!

Nutrition Facts : Calories 358, Fat 13.8, SaturatedFat 3.5, Cholesterol 69.6, Sodium 664.3, Carbohydrate 32, Fiber 4.3, Sugar 2.6, Protein 26.4

ROAST CHICKEN BREASTS WITH CARROTS



Roast Chicken Breasts with Carrots image

The secret to tender, juicy, delicious Roast Chicken Breasts with Carrots? Bake them with a mixture of Italian dressing and fresh lemon juice and use young whole carrots for extra flair. Try Roast Chicken Breasts with Carrots for dinner tonight.

Provided by My Food and Family

Categories     Home

Time 30m

Yield 4 servings

Number Of Ingredients 8

4 cloves garlic, thinly sliced
16 small carrots (1-1/2 lb.), peeled
4 small boneless skinless chicken breasts (1 lb.)
1/4 cup KRAFT Tuscan House Italian Dressing
juice from 1 lemon
2 Tbsp. chopped fresh parsley
1 Tbsp. chopped fresh thyme leaves
1/4 tsp. pepper

Steps:

  • Heat oven to 350°F.
  • Spread garlic onto bottom of 13x9-inch baking dish sprayed with cooking spray; top with carrots and chicken.
  • Mix dressing and lemon juice until blended; pour over chicken and carrots. Sprinkle with parsley, thyme and pepper.
  • Bake 18 to 20 min. or until chicken is done (165°F), turning chicken and spooning pan juices over chicken and carrots after 10 min.
  • Serve chicken and carrots topped with pan juices.

Nutrition Facts : Calories 220, Fat 5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 65 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 25 g

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