Roast Chicken And Vegetables Recipes

PAN-ROASTED CHICKEN AND VEGETABLES

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.

ROAST CHICKEN AND VEGETABLES

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.

ROAST CHICKEN WITH VEGETABLES

Steps:

• Preheat oven to 350°. Sprinkle flour into oven bag; shake to coat. Add potatoes, carrots, corn, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1/8 teaspoon paprika. Shake bag to coat vegetables; place in a 13x9-in. baking pan., Place onion and rosemary sprigs in cavity of chicken. Rub skin with oil; sprinkle with minced rosemary and remaining salt, pepper and paprika. Skewer chicken openings; tie drumsticks together. Place chicken in center of bag, breast side up; place vegetables around chicken., Cut six 1/2-in. slits in top of bag; close with tie provided. Bake 1-1/4 to 1-1/2 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°. Let stand in oven bag 15 minutes before carving. Discard onion and rosemary sprigs.

ONE-POT CHICKEN AND VEGETABLE ROAST

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine butternut squash, potatoes, carrot, 1/4 cup olive oil, lemon pepper seasoning, and 1/2 teaspoon salt in a bowl; toss to combine. Transfer vegetables to a baking sheet.
• Toss chicken breasts in the same bowl with 1 tablespoon olive oil, remaining salt, and Caribbean seasoning until coated. Add to baking sheet.
• Bake in the preheated oven until chicken is no longer pink in the center, juices run clear, and vegetables are tender, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

SLOW-ROASTED CHICKEN WITH VEGETABLES

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.

ROAST CHICKEN WITH VEG

Steps:

• Set your oven rack to the bottom third of the oven and preheat to 425 degrees F (220 degrees C). Pat the inside and outside of the chicken dry with paper towel.
• Peel and finely mince one clove of garlic and add it to a small bowl along with the chopped herbs. Mash in 1 tablespoon of butter and season with salt and pepper.
• Gently separate the chicken skin from the breast meat using a spoon and divide the garlic herb butter under the skin of each breast, smoothing it to an even layer. Season the inside and outside of the chicken well with salt and pepper.
• Cut the lemon in half, peel and slice the onion into eight wedges through the root, and smash and peel one garlic clove. Stuff the lemon and garlic into the cavity of the chicken along with one wedge of onion and two sprigs of herbs. Tie the legs together with a piece of kitchen twine and tuck the wings underneath the bird, then set the chicken aside at room temperature for 15 to 20 minutes.
• Transfer the remaining onion, garlic and herb sprigs to a roasting pan along with the roughly chopped vegetables. Quarter the potatoes and add it along with 2 1/2 tablespoons of oil to the pan. Season well with salt and pepper and toss to coat.
• Shake into an even layer and place the chicken on top of the vegetables. Drizzle the remaining oil over the chicken and rub it in to coat. Pour 1/4 cup of chicken broth and the white wine over the vegetables.
• Roast the chicken, uncovered, for 60 to 75 minutes, or until a thermometer inserted in the thickest part of the thigh reads 165 degrees F and the vegetables are tender.
• Remove the chicken and the vegetables to a serving platter and tent with aluminum foil to keep warm and rest while you make the gravy.
• Melt the remaining 2 tablespoons butter over medium heat in the roasting pan. Add the flour, whisk, and cook for 1 minute. While whisking, slowly add in the remaining 2 cups of chicken broth. Bring to a simmer and cook for 5 to 10 minutes, or until the gravy reaches your desired consistency. Serve alongside the chicken and roasted vegetables.

ROAST CHICKEN WITH VEGETABLES

Steps:

• Preheat oven to 425 degrees F.
• Preparing the Vegetables Peel the carrots and cut them crosswise into 1 1/2-inch-long pieces. Cut the thicker pieces in half lengthwise as well. Peel each onion and cut into quarters. Wash the potatoes under cold water to get rid of any dirt. Leave them whole and unpeeled. Scatter the carrots, onions, and potatoes on the bottom of a 9-by-13-inch baking or roasting pan. Sprinkle 1 1/2 teaspoons of the salt and 1/2 teaspoon of the pepper over them, and lay 2 sprigs of the rosemary on top. If you are using dried rosemary, put 1 tablespoon in the palm of your hand and crumble it over the vegetables.
• Preparing the Chicken The giblets, which consist of the liver, gizzard, and heart, plus the neck, are usually in a package inside the cavity of the chicken, between the legs. Remove them and discard or refrigerate them to use later. If there is a pale-yellow chunk of fat on either side of the cavity, pull or cut it off and discard. Hold the chicken under cold running water and rinse it inside and out. Shake off excess water and pat dry with paper towels. Sprinkle the remaining 11/2 teaspoons of salt and 1/2 teaspoon of pepper over the outside of the chicken, rubbing them all over the skin. Set the chicken, the breast side facing up, on top of some of the vegetables, with the remaining ones surrounding the bird. Insert a dial-type (not instant-read) thermometer into the breast, taking care that the rod of the thermometer does not touch any bones.
• Roasting the Chicken Put the chicken in the center of the oven and set the timer for 30 minutes. When the timer rings, remove the pan from the oven and, using a large spoon, turn over the vegetables that surround the chicken. Don't bother with the vegetables under the chicken. Return the pan to the oven and set the timer for 30 more minutes. After 30 minutes, take the chicken out of the oven to check for doneness. Insert the tip of a small paring knife into the meat of the thigh where it attaches to the body. If the juices that run out are pink, the chicken needs to continue cooking for another 10 to 15 minutes. If the juices are clear, it is done. The meat thermometer should show a temperature of 170 degrees F to 180 degrees F when the chicken is done.
• Carving the Chicken Carve the chicken according to the instructions on the preceding page. Scoop the vegetables out of the roasting pan and onto a serving platter. Remove the fat from the pan juices. Arrange the cut chicken pieces on top of vegetables, spoon some pan juices over the chicken and vegetables, scatter the 2 remaining rosemary sprigs on top and bring the dish to the table for serving.

MEDITERRANEAN CHICKEN WITH ROASTED VEGETABLES

Steps:

• Preheat the oven to 200C/ Gas 6/fan oven 180C. Spread the potatoes, courgette, onion, pepper and tomatoes in a shallow roasting tin and scatter over the olives. Season with salt and coarsely ground black pepper.
• Slash the flesh of each chicken breast 3-4 times using a sharp knife, then lay the chicken on top of the vegetables.
• Mix the olive oil and pesto together until well blended and spoon evenly over the chicken. Cover the tin with foil and cook for 30 minutes.
• Remove the foil from the tin. Return to the oven and cook for a further 10 minutes until the vegetables are juicy and look tempting to eat and the chicken is cooked through (the juices should run clear when pierced with a skewer).

ROASTED CHICKEN AND VEGETABLES

Steps:

• Heat oven to 425°F. In large bowl, mix broth, oil, salt, thyme, tarragon and pepper. Add vegetables and garlic; toss to coat. Remove vegetables with slotted spoon to ungreased 15x10x1-inch pan, spreading on half of the pan.
• Add chicken pieces to remaining broth mixture in bowl, turning chicken over to coat all sides. Place chicken pieces skin-side-down next to vegetables in pan, placing legs and thighs along edge of pan. Drizzle any remaining broth mixture over chicken.
• Bake 30 minutes. Stir vegetables, and turn chicken pieces. Bake 30 to 40 minutes longer or until vegetables are tender and juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and legs).

ROAST CHICKEN AND VEGETABLES

Steps:

• Preheat oven to 450 degrees. In a bowl, mix olive oil or butter, herbs, salt and pepper. Put chicken breast side up in a roasting pan. Toss half the herb-oil mixture with potatoes, scatter them in pan around chicken and put pan in oven. Roast about 20 minutes, and spoon some more herb-oil mixture over chicken and potatoes. Shake pan so potatoes turn and cook evenly.
• After 10 minutes shake pan, and baste again; breast should be starting to brown. Reduce heat to 325, baste again and roast until an instant-read thermometer inserted into thickest part of thigh reads 155 degrees or more. Total roasting time will be 50 to 70 minutes.
• Remove chicken from pan, and taste a potato; if not quite done, raise heat to 425 degrees, and roast (or broil) while letting chicken rest and carving it. Serve, garnished with parsley, with potatoes scattered around it.

ROASTED VEGETABLE CHICKEN

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Season chicken with salt and pepper to taste; place in a large roasting pan. Arrange vegetables around chicken, add water to the bottom of the pan, and cover pan tightly with aluminum foil.
• Roast at in preheated oven, basting occasionally, for 2 hours, removing the foil for the last half hour or so of cooking. Roast until chicken is golden brown and a thermometer inserted into the thigh reaches 165 degrees F (74 C). Let chicken rest 10 minutes before carving.

BAKED CHICKEN BREASTS AND VEGETABLES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Arrange chicken breasts on a baking sheet; spread carrots, bell peppers, celery, green onion, and parsley around chicken. Drizzle olive oil over chicken and vegetables; season with salt, Italian seasoning, chili powder, lemon pepper, and black pepper.
• Bake chicken breasts in the preheated oven until no longer pink in the center and juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).