Panroastedchickenwithvegetables Recipes
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
PAN-ROASTED CHICKEN WITH VEGETABLES AND HERBS
Chicken breasts, sautéed until golden brown in the skillet, are finished in the oven with potatoes, onions, carrots and fresh herbs.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Swanson®
Time 1h30m
Yield 4
Number Of Ingredients 12
Steps:
- Heat the oven to 350 degrees F. Stir the flour, black pepper and paprika on a plate. Coat the chicken with the flour mixture.
- Heat the oil in a 12-inch oven-safe skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on all sides. Remove the chicken from the skillet. Pour off any fat.
- Add the onions and potatoes to the skillet and cook for 5 minutes, stirring occasionally. Add the carrots, stock, lemon juice and oregano and heat to a boil. Return the chicken to the skillet. Cover the skillet.
- Roast for 25 minutes. Uncover the skillet.
- Roast, uncovered, for 20 minutes or until the chicken is cooked through and the vegetables are tender. Sprinkle with the thyme, if desired.
Nutrition Facts : Calories 800.9 calories, Carbohydrate 34.1 g, Cholesterol 217.9 mg, Fat 38.7 g, Fiber 5.2 g, Protein 76.2 g, SaturatedFat 10.1 g, Sodium 453.1 mg, Sugar 6.1 g
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
More about "panroastedchickenwithvegetables recipes"
PAN ROASTED CHICKEN AND VEGETABLES - CRAVING HOME …
From cravinghomecooked.com
- In a large bowl, toss together the brussels sprouts, potatoes, carrots, garlic, 1 tbsp of the Italian seasoning, the vegetable oil, 1 tsp of salt and 1 tsp of pepper.
- In another small bowl combine the melted butter with remaining tbsp of Italian seasoning, 1 tsp salt and 1 tsp pepper. Pat the chicken dry with paper towels.
- Place the vegetables in a single layer on a baking sheet or roasting pan. Place the chicken skin side up on top of the vegetables, making sure the breast pieces are in the center and leg and thighs around the edges of the baking sheet.
SHEET PAN CHICKEN AND ROASTED VEGETABLES - TWO …
From twokooksinthekitchen.com
- PREPARE VEGETABLES: Place all vegetables, seasonings, herbs, lemon zest and oil in a large bowl. Toss to mix evenly. Pour vegetables onto a large pan with sides that is lined with foil and sprayed WELL with oil (important so they don't stick).
- PREPARE CHICKEN: Pat chicken inside and out with a paper towel. Mix Dijon, oil, paprika and thyme in a small bowl. Rub mixture inside and outside chicken, including under breast skin (lift it gently so it doesn't tear). Sprinkle with salt and pepper. Place chicken on top of vegetables.
- ROAST CHICKEN AND VEGETABLES: Place pan with vegetables in oven. Roast until instant thermometer inserted in chicken breast reads 160F, about 55-75 minutes, depending on size of chicken. Transfer chicken to cutting board and tent with foil to let it rest for 20 minutes. Stir vegetables and return to oven for another 10-20 minutes. If desired, make a gravy or sauce for chicken.
30 FALL VEGETARIAN RECIPES THAT ARE COZY & HEARTY - PUREWOW
From purewow.com
CREATIVE USES FOR LEFTOVER ROAST CHICKEN - RECIPES.NET
From recipes.net
SHEET PAN GARLIC GINGER BEEF AND BROCCOLI - HUNGRY HAPPENS
From hungryhappens.net
SHEET-PAN CHICKEN FRIED RICE - FOOD52
From food52.com
ROASTED CHICKEN THIGHS AND VEGETABLES - WHAT'S MOM COOKIN'
From whatsmomcookin.com
OVEN ROASTED CHICKEN AND VEGETABLES (ONE PAN)
From onepotrecipes.com
EASY PAN ROASTED CHICKEN AND VEGETABLES RECIPE
From jeanetteshealthyliving.com
ONE PAN ROASTED CHICKEN AND VEGETABLES - FRAMED …
From framedcooks.com
SHEET PAN ROASTED CHICKEN AND VEGGIES - SCRAMBLED …
From scrambledchefs.com
SHEET PAN ROASTED CHICKEN AND VEGETABLES WITH …
From anoregoncottage.com
SHEET PAN CHICKEN AND VEGGIES (RATATOUILLE-STYLE)
From nomnompaleo.com
SHEET PAN ROASTED CHICKEN AND VEGGIES - THECOOKFUL
From thecookful.com
EASY BUNDT PAN ROASTED GREEK CHICKEN AND VEGETABLES - ALLRECIPES
From allrecipes.com
PAN-ROASTED CHICKEN WITH VEGETABLES AND DIJON JUS …
From seriouseats.com
ROAST CHICKEN WITH VEGETABLES | RICARDO - RICARDO CUISINE
From ricardocuisine.com
ONE-PAN ROASTED CHICKEN THIGHS AND VEGETABLES
From cookingwithmammac.com
15 MINUTE HEALTHY ROASTED CHICKEN AND VEGGIES (VIDEO)
From gimmedelicious.com
ONE PAN ROASTED CHICKEN WITH FALL VEGETABLES - DAMN …
From damndelicious.net
35 ROAST CHICKEN RECIPES THAT COME OUT PERFECT EVERY TIME - MSN
From msn.com
ONE PAN ROASTED CHICKEN AND VEGETABLES - MAKE IT SKINNY PLEASE
From makeitskinnyplease.com
18 GUT-HEALTHY SHEET-PAN DINNER RECIPES - MSN
From msn.com
ONE-PAN ROASTED CHICKEN AND WINTER VEGETABLES
From reneenicoleskitchen.com
47 COZY FALL CHICKEN RECIPES - TASTE OF HOME
From tasteofhome.com
ROASTED ASPARAGUS RECIPE - PREPPY KITCHEN
From preppykitchen.com
SHEET PAN CHICKEN WITH RAINBOW VEGETABLES - WELL …
From wellplated.com
BRAISED CHICKEN RECIPE - THE NEW YORK TIMES
From nytimes.com
ONE PAN HERB ROASTED CHICKEN AND VEGETABLES - MESS …
From messinthekitchen.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
