Roast Chicken With Plantains And Onions Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SHEET PAN MOJO CHICKEN AND PLANTAINS



Sheet Pan Mojo Chicken and Plantains image

Inspired by the mouthwatering Cuban mojo marinade, we blended together a mix of orange juice, lime juice, jalapeno, garlic, herbs and olive oil. (Sweet oranges add a burst of flavor and stand in for the sour oranges typically used.) Use it to marinate chicken thighs and set some aside to drizzle all over perfectly roasted chicken and plantains.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 13

1/4 cup fresh orange juice, plus 1 orange sliced into rounds
2 tablespoons fresh lime juice (from 1 to 2 limes)
5 cloves garlic (2 smashed, 3 minced)
1/2 jalapeno pepper, seeded
Kosher salt and freshly ground pepper
1/2 cup plus 2 tablespoons extra-virgin olive oil
1/2 cup fresh mint, plus more for topping
1/2 cup fresh parsley, plus more for topping
8 small skin-on, bone-in chicken thighs (about 3 pounds)
1 teaspoon ground cumin
1/2 teaspoon dried oregano
2 green-yellow plantains, peeled and cut into 1 1/2-inch pieces
1 large red onion, cut through the root into wedges

Steps:

  • Combine the orange juice, lime juice, smashed garlic, jalapeno, 1/2 teaspoon salt and a few grinds of pepper in a blender. Puree until combined, then let sit 5 minutes. Turn the blender back on and slowly pour in 1/2 cup olive oil. Remove 1/4 cup of the mixture and set aside for the marinade. Add the mint and parsley to the remaining mixture in the blender and puree again until smooth; season with salt and pepper. Transfer the sauce to a bowl; cover and refrigerate.
  • Season the chicken thighs generously with salt and pepper. Place in a large bowl and add the reserved 1/4 cup marinade, the minced garlic, cumin and oregano. Rub all over the chicken until evenly coated. Cover and refrigerate 1 to 4 hours.
  • Preheat the oven to 450˚ F. Let the chicken come to room temperature while the oven preheats. Toss the plantains and red onion on a rimmed baking sheet with the remaining 2 tablespoons olive oil; season with salt and pepper. Spread out on the baking sheet. Nestle the chicken, skin-side up, and orange slices among the plantains and onion.
  • Roast until the plantains are tender when pierced with a knife, about 20 minutes. Remove the plantains to a cutting board and stand them up on a cut side. Flatten the plantains with the bottom of a measuring cup or ramekin, then return to the baking sheet, setting them flat in the pan juices.
  • Return the pan to the oven and roast until the chicken is browned, crisp and cooked through, 20 to 25 more minutes. Sprinkle with chopped mint and parsley; serve with the sauce.

PERFECT ROAST CHICKEN



Perfect Roast Chicken image

The almost universal appeal of roasted chicken stems from its power to comfort. The ideal roasted chicken recipe will leave your chicken golden brown and gleaming, tender, and juicy. The crackle of chicken as it roasts and the wondrous aroma that perfumes the kitchen provoke a feeling of satisfaction and fulfillment.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 8

1 six-pound roasting chicken
2 tablespoons unsalted butter
Salt and freshly ground black pepper
2 medium onions, peeled and sliced crosswise 1/2 inch thick
2 lemons
3 large cloves garlic, peeled
4 sprigs fresh thyme
1 cup Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat

Steps:

  • Let chicken and 1 tablespoon butter stand at room temperature for 30 minutes. Preheat oven to 425 degrees. Remove and discard the plastic pop-up timer from chicken if there is one. Remove the giblets and excess fat from the chicken cavity. Rinse chicken inside and out under cold running water. Dry chicken thoroughly with paper towels. Tuck the wing tips under the body. Sprinkle the cavity of the chicken liberally with salt and pepper, and set aside.
  • In the center of a heavy-duty roasting pan, place onion slices in two rows, touching. Place the palm of your hand on top of lemon and, pressing down, roll lemon back and forth several times. This softens the lemon and allows the juice to flow more freely. Pierce entire surface of lemon with a fork. Using the side of a large knife, gently press on garlic cloves to open slightly. Insert garlic cloves, thyme sprigs, and lemon into cavity. Place chicken in pan, on onion slices. Cut about 18 inches of kitchen twine, bring chicken legs forward, cross them, and tie together.
  • Spread the softened butter over entire surface of chicken, and sprinkle liberally with salt and pepper. Place in the oven, and roast until skin is deep golden brown and crisp and the juices run clear when pierced, about 1 1/2 hours. When chicken seems done, insert an instant-read thermometer into the breast, then the thigh. The breast temperature should read 180 degrees and the thigh 190 degrees.
  • Remove chicken from oven, and transfer to a cutting board with a well. Let chicken stand 10 to 15 minutes so the juices settle. Meanwhile, pour the pan drippings into a shallow bowl or fat separator, and leave onions in the pan. Leave any brown baked-on bits in the bottom of the roasting pan, and remove and discard any blackened bits. Using a large spoon or fat separator, skim off and discard as much fat as possible. Pour the remaining drippings and the juices that have collected under the resting chicken back into the roasting pan. Place on the stove over medium-high heat to cook, about 1 minute. Add chicken stock, raise heat to high, and, using a wooden spoon, stir up and combine the brown bits with the stock until the liquid is reduced by half, about 4 minutes. Strain the gravy into a small bowl, pressing on onions to extract any liquid. Discard onions, and stir in the remaining tablespoon of cold butter until melted and incorporated. Untie the legs, and remove and discard garlic, thyme, and lemon. Carve, and serve gravy on the side.

PERFECT ROAST CHICKEN



Perfect Roast Chicken image

For the perfect roast chicken dinner every time, try this popular recipe from Ina Garten, Food Network's Barefoot Contessa.

Provided by Ina Garten

Categories     main-dish

Time 2h10m

Yield 8 servings

Number Of Ingredients 11

1 (5 to 6 pound) roasting chicken
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme, plus 20 sprigs
1 lemon, halved
1 head garlic, cut in half crosswise
2 tablespoons (1/4 stick) butter, melted
1 large yellow onion, thickly sliced
4 carrots cut into 2-inch chunks
1 bulb of fennel, tops removed, and cut into wedges
Olive oil

Steps:

  • Preheat the oven to 425 degrees F.
  • Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.
  • Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.

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

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.

More about "roast chicken with plantains and onions recipes"

ROAST CHICKEN AND VEGETABLES - THE SEASONED MOM
Nov 4, 2024 Season liberally all over with salt and pepper. Place potatoes, carrots, and onion in a bowl or large Ziploc bag. Add olive oil, season with salt …
From theseasonedmom.com
  • Stuff chicken cavity with lemon chunks, celery, half of the thyme sprigs, half of the rosemary sprigs, and garlic cloves. It's fine if you can't fit all of these ingredients into your chicken. Just stuff as much in there as you can!
  • Tie the legs together with kitchen string and tuck the wings underneath the bird. Place chicken (breast-side up) in a large roasting pan.


ROAST CHICKEN & VEGETABLES - SPEND WITH PENNIES

From spendwithpennies.com
5/5 (175)
Uploaded Jul 6, 2021
Category Chicken, Dinner, Entree, Main Course
Published Jan 7, 2019


GARLIC BUTTER ROAST CHICKEN - SPEND WITH PENNIES
Jan 16, 2022 Place the chicken in the oven and reduce the heat to 425°F. Bake for 45-55 minutes or until the juices run clear and the chicken reaches 165°F. Remove the chicken from the oven and let rest 10-15 minutes before serving. …
From spendwithpennies.com


30 RED ONION RECIPES THAT TAKE CENTER STAGE - TASTE OF HOME
Feb 23, 2024 Bacon Salad. This bacon salad combines crispy romaine, smoky bacon, juicy tomatoes and creamy avocado, all tied together with a tangy homemade dressing. It's perfect …
From tasteofhome.com


COOKING CHANNEL - FOOD NETWORK
Chicken Recipes. Pasta Recipes. Shows ... French Onion Dip Cups. Butter-Blanketed Turkey 01:20. ... Dry Aged Prime Rib Roast Pie Baked Apples ...
From foodnetwork.com


PERFECTLY ROASTED CHICKEN RECIPE - INSPIRED TASTE
Apr 10, 2024 Directions. 1 Generously season the chicken inside and out with salt and pepper.. 2 Preheat the oven to 425°F (218°C), or for softer meat use 325°F (165°C).. 3 Scatter the …
From inspiredtaste.net


THIS ROAST CHICKEN RECIPE IS SO GOOD, IT’S WON BLUE …
Nov 27, 2023 Insert an instant-read thermometer into the thickest part of the chicken thigh near the bone to ensure it’s cooked through. If the thermometer reads 165 degrees F (74 degrees C), your chicken is ready to come out of the …
From allrecipes.com


SHEET PAN HERB ROASTED CHICKEN & VEGGIES - THE …
Nov 4, 2024 Roast in the oven for about 35-40 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender. Stir the vegetables halfway through for even browning. Place the tray under the broiler …
From theseasonedmom.com


CHIMICHURRI ROASTED CHICKEN – GARLIC HERB CHICKEN
Mar 27, 2014 Rub about half of the butter chimichurri all over chicken, including under the skin. Save the rest of the chimichurri butter for basting and for serving. Pre-heat oven to 425F. Place the vegetables (onions, potatoes, etc) under …
From laylita.com


CHICKEN WITH PLANTAIN AND VEGETABLES INSPIRED BY …
Nov 25, 2021 Transfer the chicken and the broth into a bowl and set aside. Add three tablespoons of oil into the pan and pour in the onion. Fry until soft. Pour the garlic, ginger, ground pepper and nutmeg into the pan. Stir for 30 sec, then …
From eatwellabi.com


ROAST CHICKEN WITH CARAMELIZED ONIONS | RICARDO - RICARDO CUISINE
Preparation. With the rack in the middle position, preheat the oven to 400°F (200°C). In a roasting dish, combine the onions with 2 tbsp (30 ml) of the oil. Season with salt and pepper. Place the …
From ricardocuisine.com


JUICY ROAST CHICKEN AND VEGETABLES (VIDEO)
May 24, 2024 Instructions. Place chopped potatoes, carrots, onion, half of a head of garlic, and 2 sprigs of rosemary in a mixing bowl. Drizzle with 1 Tbsp olive oil and season with 1/2 tsp salt and 1/4 tsp black pepper. Place chicken …
From natashaskitchen.com


40 BEST PUERTO RICAN RECIPES (FLAVORFUL & UNIQUE)
16 hours ago From the succulent roast chicken to the classic and comforting rice and beans, these dishes have a diversity to dazzle you! ... savory and garlicky, fusing crispy pork crackling …
From justforall.com


BEST SHEET-PAN ROASTED RED ONION CHICKEN RECIPE
Oct 25, 2024 Place a baking sheet on rack to preheat. Step 2 In a large bowl, combine onions, garlic, sage, thyme, and oil; season with salt and black pepper. Toss until coated, separating some but not all of ...
From delish.com


15 RECIPES FOR WHEN YOU’RE FEEDING A CROWD ON A TIGHT BUDGET
2 days ago Ready in 40 minutes, it’s easy to prepare and pairs well with almost any main course. The low-cost ingredients make it an excellent addition to your meal plan when serving …
From immigrantstable.com


ROAST CHICKEN WITH SPRING VEGETABLES | RECIPES
In a large bowl, combine the carrots, potatoes, onion, garlic, ⅓ cup olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Transfer the vegetables to the pan with the chicken and place the remaining sprigs of thyme and rosemary on the …
From barefootcontessa.com


OVEN ROASTED CHICKEN WITH LEMON ROSEMARY GARLIC …
Dec 3, 2023 Preheat the oven to 425°F and position a rack in the lower third of the oven. Mix the butter with minced rosemary, 3 cloves of minced garlic, lemon zest, salt and pepper. Pat the chicken dry and rub half of the butter, garlic and …
From foodiecrush.com


ROAST CHICKEN - RECIPETIN EATS
Jan 18, 2019 Squeeze over juice of 2 lemon wedges. Stuff used lemon wedges and rosemary inside chicken. Tie drumstick ends with string and tuck wing tips under the chicken. Sprinkle all over with salt and pepper. Place onion and …
From recipetineats.com


RECIPE ROASTED TURKEY - PISQUEYA THANKSGIVING
ROASTED TURKEY Servings 8-10 INGREDIENTS 10-12 lbs whole turkey, thawed, cleaned, giblets and neck removed, and pat dry 1 stick (1/2 cup) unsalted butter, at room temperature …
From pisqueya.com


ROASTED CHICKEN ON A BED OF PLANTAINS AND ONIONS
Use firm plantains, which won't go mushy when browned. Try smoked paprika for a different flavour, or try sweet paprika.
From canadianliving.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 »

    #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #north-american     #main-dish     #fruit     #poultry     #vegetables     #canadian     #oven     #roast     #dinner-party     #chicken     #stove-top     #dietary     #comfort-food     #tropical-fruit     #bananas     #meat     #onions     #taste-mood     #equipment     #presentation     #served-hot     #4-hours-or-less

Related Search