ROASTED CHICKEN, NEW POTATOES & ASPARAGUS
A complete meal in one recipe. Simple, delicious goodness! From "Quick from Scratch One-Dish Meals"
Provided by DonnaColorado Johns
Categories Poultry
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 425. In a large roasting pan toss potatoes and garlic with 1 1/2 tablespoons oil and 1/2 teaspoon salt. Put the pan in the upper third of the oven and cook, stirring once, for 15 minutes.
- Coat chicken with 1 tablespoon of oil; arrange chicken skin side up, in a smaller roasting pan. Sprinkle with lemon juice, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Top each breast with a piece of butter.
- Stir potatoes. Put chicken in the oven and cook for 10 minutes. Add the asparagus, remaining tablespoon oil, and 1/8 teaspoon each salt and pepper to the potatoes. Stir and continue cooking until chicken, potatoes, and asparagus are done, 10 to 15 minutes longer. Remove both pans from oven. Toss vegetables with lemon zest and serve with chicken.
Nutrition Facts : Calories 548.2, Fat 28.6, SaturatedFat 7.3, Cholesterol 100.4, Sodium 144.1, Carbohydrate 37.2, Fiber 6.2, Sugar 3, Protein 36.9
SIMPLE AND DELICIOUS CHICKEN WITH POTATOES AND ASPARAGUS
Make and share this Simple and Delicious Chicken With Potatoes and Asparagus recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken Breast
Time 49m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat a large nonstick skillet over med-high heat with 2 tablespoons olive oil.
- Season the chicken with half the thyme and salt and pepper; then add to the hot skillet.
- Cook the chicken 5-6 minutes on each side until cooked through.
- Remove the chicken to a plate and cover it with foil to keep it warm.
- Return the skillet to the burner over medium-high heat; add the remaining tablespoon of olive oil and the 2 tablespoons butter.
- Add in the sliced potatoes, the remaining half of the thyme, salt, and pepper; cook about 5 minutes or until lightly browned.
- Add in the sliced onions and continue to cook for 3 minutes, stirring occasionally.
- Add in the wine, mustard, and chicken stock; bring up to a bubble; add in the asparagus and continue to cook 4-5 minutes, until the asparagus and potatoes are both tender.
- Add in the parsley and stir to combine.
- Serve the chicken breasts whole or sliced, on top of the potatoes and asparagus.
Nutrition Facts : Calories 637.3, Fat 19.4, SaturatedFat 5.9, Cholesterol 113.9, Sodium 479.3, Carbohydrate 60, Fiber 8.4, Sugar 6.5, Protein 50.5
CHICKEN WITH GARLIC POTATOES AND ASPARAGUS
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Put a rimmed baking sheet on the lowest oven rack and preheat to 425 degrees F. Toss the potatoes and garlic cloves with 1 tablespoon olive oil, 1/4 teaspoon salt and a few grinds of pepper in a bowl; set aside.
- Season the chicken with 1/2 teaspoon salt and a few grinds of pepper. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chicken; cook until browned, 1 1/2 to 2 minutes per side. Transfer to the hot baking sheet. Scatter the potatoes and garlic around the chicken; reserve the bowl. Bake until the chicken is just cooked through, about 5 minutes. Transfer the chicken to a plate and tent with foil; leave the potatoes and garlic on the baking sheet.
- Add the asparagus and tomatoes to the reserved bowl; toss with the remaining 1 tablespoon olive oil and 1/4 teaspoon salt. Add to the baking sheet with the potatoes. Bake until the vegetables are tender and the tomatoes start to burst, 13 to 15 minutes.
- Remove the baking sheet from the oven; switch the oven to broil. Toss the parmesan, parsley and lemon zest in a small bowl. Nestle the chicken in the vegetables and sprinkle everything with the parmesan mixture. Broil until golden, 1 to 2 minutes.
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
HEAVENLY HOME-STYLE ROASTED WHOLE CHICKEN AND POTATOES
I consider this recipe to be one of my best "stand-by's!" It is a great "stand-by" recipe for family-friendly meals; to throw together as an easy one-pot meal for any occasion; for unexpected company; for easy weekend meal prep that allows for delicious leftovers all week; for a potluck, or to take to a family who is sick or in need; or for guest-worthy dinner parties (because it is so easy to make,so that the chef can enjoy the festivities, too). It is just a great and easy recipe that can be thrown together on a moment's notice! There are a million baked/roasted chicken recipes out there, but I like this one because it allows the chicken and potatoes to roast to a perfect crisp (yet so tender on the inside); the chicken turns out incredibly moist (thanks to the decadant butter); and the spices and garlic create a flavor-rich dish. I prefer to make it with butter or high quaility spread, but you can use olive oil in place of the butter, if you prefer. An added bonus to this recipe is that it will make your house smell heavenly, while it cooks. Mmmmm - good! :-)
Provided by Helping Hands
Categories One Dish Meal
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Pre-heat oven to 400.
- Unwrap chicken, remove giblets (if needed), wash, and pat semi-dry.
- Spread 1 tbs butter on the bottom of shallow roasting pan.
- Place whole chicken in roasting pan, breast side up.
- Sprinkle liberally with salt.
- Spread remaining butter all over chicken.
- Sprinkle with black pepper, lemon pepper, and paparika to taste. Sprinkle with rosemary.
- Add potatoes to pan, surrounding the chicken.
- Spinkle potatoes with salt, pepper, and small amount of rosemary.
- Drizzle potatoes with olive oil.
- Place pan in oven and bake chicken and potatoes for 20 minutes.
- Remove from oven.
- Toss potatoes to turn.
- Add 1 cup water to the pan.
- Add chopped carrots and onion to pan.
- Sprinkle minced garlic over veggies and chicken.
- Drizzle carrots and onion with olive oil.
- Place pan back in oven.
- Bake for an additional 45 mins until chicken is brown and crispy, and potatoes are nicely roasted.
- Remove from oven, allowing chicken to cool.
- Carve chicken and serve with veggies (drizzle with gravy from the pan, if you like).
- NOTE: If whole chicken is over 3.5 pounds, add 8-10 mins per pound to cooking time.
Nutrition Facts : Calories 954.1, Fat 65, SaturatedFat 22.6, Cholesterol 274.4, Sodium 402.8, Carbohydrate 29.9, Fiber 5, Sugar 6.5, Protein 60.8
ROAST CHICKEN WITH POTATOES, LEMON, AND ASPARAGUS
Make and share this Roast Chicken With Potatoes, Lemon, and Asparagus recipe from Food.com.
Provided by Mooseybear
Categories One Dish Meal
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 478 degrees.
- Place potatoes and half the butter in a shallow roasting pan.
- Season with salt and pepper.
- Roast, tossing once, until potatoes are golden, 20-25 minutes.
- Place chicken, skin side up, on top of the potatoes. Season with salt and pepper. Roast until chicken begins to brown, about 20 minutes.
- Scatter asparagus, lemon, remaining butter, and thyme around chicken.
- Roast until asparagus is tender and chicken is cooked throughout, 5-15 minutes.
- Serve with pan juices.
SHEET-PAN HONEY MUSTARD CHICKEN
This sheet-pan chicken is an easy gluten-free, low-carb meal ideal for busy weekdays. The chicken is tender, juicy and so delicious! It's now on the list of our favorite meals. You can substitute any low-carb vegetable for green beans. -Denise Browning, San Antonio, Texas
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 425°. Place chicken in a greased 15x10x1-in. baking pan. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Thinly slice 1 lemon; place over chicken. Cut remaining lemon crosswise in half; squeeze juice into a small bowl. Whisk in oil, honey, mustard, garlic and paprika. Pour half the sauce over chicken; reserve remaining sauce for beans. Pour water into pan. Bake 25 minutes., Meanwhile, combine beans, sweet peppers, remaining sauce, 1/4 teaspoon salt and 1/4 teaspoon pepper; toss to coat. Arrange vegetables around chicken in pan. Bake until a thermometer inserted in chicken reads 170°-175° and beans are tender, 15-20 minutes. If desired, sprinkle with pomegranate seeds.
Nutrition Facts : Calories 419 calories, Fat 26g fat (6g saturated fat), Cholesterol 81mg cholesterol, Sodium 548mg sodium, Carbohydrate 22g carbohydrate (17g sugars, Fiber 2g fiber), Protein 24g protein.
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